Learn the basics of cooking fish
I must admit that I have more than a few fishermen that know every trick in the book made to fish, but after that he took no idea what to do with it. So, I ask if he remembers what should be done with freshly caught fish, I have some help to you. The basic techniques for turning those fish into food are very simple and I outlined the basic information and cooking methods for you.
10 minutesCustoms
Whether you grill, frying, baking, poaching, frying, steaming the fish, is the basic rule is that it takes 8-10 minutes cooking time per inch of thickness. The biggest mistake most people make in cooking fish is cooking. Well, if the fish is frozen count up to 20 minutes per inch.
It starts on water
The fish can be quickly reduced after the catch. One thing to do to prevent this can do is kill the fish as quickly as possible. Smack inthe head with a stick, then cut the gills with a knife. This is the fish live fast and slow decay.
She took it and clean it
OK, so you probably already know, but you need to clean the insides with a sharp knife and your thumb or narrow spoon. The longer you leave the stuff in it, has a better chance to start messing with the fish taste.
When you?
The classic definition is that the fish is done when you hit160 ° and clear juices. Stick a fork in the thickest part and twist gently. It should be flaky, but please do what you do, do not let it boil dry nastiness.
Nuking (microwave) FISH - Fillets, 1 "thick steaks
Yes, this is a valid method of cooking fish! Cook in microwave exciting (heating) water in everything we put into it. Now call me crazy, but the fish are just full of moisture. Gee ... wonder why? Here is the correct procedure to bomb the fish. Both 6Minutes per pound fish, and remember that there are two microwaves adjusts itself accordingly.
The fish with the thickest areas at the edge of the plate, and tuck and thin parts in order not to be exaggerated. One layer deep only please.
Cover with plastic wrap, but pull back a corner a bit ', or make a small hole in his exhaust steam.
It is an explosion! Bake for 70% of total power. Once again we are looking for flakes.
Let the fish rest3 minutes after you nuke.
Pan (sautéing) - Fillets less than 1-1/2 "thick, scallops, shrimp size
The stand of old cooking fish, there are countless variations, such as paying basis reef fish is frying oil or butter over medium heat in a pot large enough to comfortably heat your fish. Then on one side and then turn brown, brown and cook the other side. This should not last long, so do not cook on them!
What do you do with them beforeLeave in the pan is what matters most. To a purist, you can pat dry and lightly salt and pepper. coverage, of course, if you want to get fancy, you can always crumbs.Then with egg and bread flour or bread we get in the spice breading and things really interesting. Have fun, experiment.
Grilling - fillets and steaks 1 / 4 "to 1-1/2" thick, Scallops and Shrimp
Think of your grill as an explosion of seafood cooking. Put~ 4 cm below the top of the voice of crickets and heat, puppies. One thing to remember is that crickets can suck the moisture right to the fish, then you must make sure that does not dry out and cause discomfort. Fish such as salmon, tuna and swordfish have enough oil for all wet, but think about marinating the fish remaining.
Let your fish on the grill plate, lightly seasoned and come in the flesh. Keep a watchful eye on her though. Broilers will take foodbe done to crispy in no time.
STEAM Fish - Fillets, steaks, whole fish and seafood
Steam is about as simple and healthy as possible. No added oil is needed, just a little 'salt and pepper. If you prefer, you can steam the vegetables right along with the fish! Remember the 10 minutes for a rule of thumb and go for it.
COOKING Seafood - fish fillets, steaks, seafood, whole fish and
Baking is the tame version of grilling. Set the oven450 °, and go! As for the fish, give them a level is lower in a lightly greased pan, stuffed under the thin parts, so as not to burn. Variations include breading, coating with oil / butter and topping with fruit and / or vegetables.
Poaching (not boiling) Seafood - Whole fish, steaks, fillets, shrimp, scallops
Basic poaching technique is to cook fish stuffed in a large pan with enough hot but not boiling liquid to completely cover. Any liquid will do,of pure water to mixtures of water, wine, herbs and stock. The liquid should be brought to a boil, then turned down until you see the movement, but not to break the bubbles to the surface. Gently cook the food in water and the time needed. Another very healthy way to cook fish!
Fry - snacks and strip the company of fish, shrimp, scallops, squid
Fry will take effect from the ground crickets. This is true because fry, even cooking,Make sure that your pieces of food are fairly uniform. Here's the basic stir frying technique.
Heat the wok with oil over high heat until oil begins to smoke. Add the vegetables, if necessary, and stir continuously. Cook until just a little tender and then set aside.
Add oil if needed and the heat of the pan. Cook the seafood, stirring constantly so that it is not. Bake until golden brown and slightly opaque in the center.
Add the vegetables with a little 'back into the sauce and any otherSeasonings you like. And you did it!
Good Old GRILL - What do not you grill?
A total of encyclopedias could, and probably have been written about grilling. There must be some primordial place in our souls out of touch, no cooking or burning a piece of meat on some hot coals. Here are the main points to remember.
Keep your grill clean! Dirt grills cook unevenly and dirty grates are more likely to have to eat to keep them.
Oil your grill! Will help the foodby binding to them.
Grilling can dry food like crickets do, so use fatty fish, and consider using a marinade or oiling and seasoning your fish before cooking.
For fish that is small, or it could fall apart, use aluminum foil on the grill.
Once you are on racks in the food, Do not mess with it! As my cooking hero Alton Brown says, "Go away!" Certainly not for long, but not fiddle with it until it's time to turn it.
So there you have the basics of cookingFish. Good luck with your cooking adventure! Remember to leave your creativity, not afraid to try new things!
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