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Seafood Cooking Tips

Updated on November 28, 2016
Two types of Trout.
Two types of Trout. | Source

Really helpful tips for the cook.

Many people do not like fish but so many others do. If you are cook or chef these simple tips will make life easier and cleaner.

CHOOSING THE FISH.

Points to consider when buying your fish.

Freshwater fish should smell clean whilst Seawater fish should smell of the sea - Skin should always be shiny and damp to your touch - all natural colouring should be bright. Eyes should appear full, clear and moist if dull or cloudy try another fish - The body should be firm to your touch - Gills should be clear and without any trace of slime.

Preparing your fish.

Your fish is usually gutted at sea but be sure this is done, if not ask your fishmonger to do the job for you. When cooking be careful not to over cook it otherwise it will become tough and dry. Press the fish carefully with a spoon or knife, it is cooked when the flakes separate easily. To make it less slippery to handle a good tip is to rinse your fish in hot water into which you have poured a small amount of vinegar. At this point you should have scraped your fish to descale with a knife. Rub the skin with your water and it should be much easier to handle, now pat the skin dry with kitchen paper/roll.

A special way to cook a Trout.

Take your fresh trout already gutted, trimmed and scaled. Well wrap it in newspaper then soak the whole wrap under the cold tap, place it the oven pre-set to 190c/375f and leave it for around twenty minutes.

Now the best part! Take your fish out of the oven place it on your worktop and cut the paper open from one end to the other using sharp scissors. Slowly remove the paper from your trout and the skin will come off with the newspaper. There you will have a delicious skin free fish just waiting to be enjoyed.

Making your batter.

When frying fish why not try something a little different with your batter. Try these additions to add a little bit of difference to your usual mix.

Mix herbs, crushed fennel seeds and black pepper with your batter. Another change might be instead of using milk try a light beer this is a particular favourite of many people. Then of course there is the old standby of chilli or curry powder. By trying these you will give your fish that little extra something.

© 2016 Graham Lee

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    • old albion profile imageAUTHOR

      Graham Lee 

      10 months ago from Lancashire. England.

      Hi Bill. Thanks for your comments. Sorry for delay in my answering.

      Graham.

    • billybuc profile image

      Bill Holland 

      13 months ago from Olympia, WA

      Well I hope the health issues are gone and you are feeling quite perky! Have a superb Sunday!

    • old albion profile imageAUTHOR

      Graham Lee 

      19 months ago from Lancashire. England.

      Hi John. Thank for your visit and comments. Yes I also like the 'beer' tip it is slightly different according to your beer choice.

      Graham.

    • old albion profile imageAUTHOR

      Graham Lee 

      19 months ago from Lancashire. England.

      Hi Audrey. Thank you for your visit and welcome comments. Yes, do try it I'm sure you will be pleased.

      Graham.

    • old albion profile imageAUTHOR

      Graham Lee 

      19 months ago from Lancashire. England.

      Hi Glenis. I can see it now! It looks absolutely delicious. Thank you for your valued visit and comments.

      Graham.

    • Glenis Rix profile image

      GlenR 

      19 months ago from UK

      I'm making an effort to replace some red meat meals with fish, so am looking for ways to make it enjoyable . Surprising tip about wrapping trout in newspaper. I have been wrapping mine loosely in a foil parcel. Cooked haddock fillets this way on a bed of fennel, with cherry tomatoes, lime juice yesterday.

    • Jodah profile image

      John Hansen 

      19 months ago from Queensland Australia

      Very good advice here, Graham. I enjoy "beer battered" fish and adding chilli, curry or mixed herbs sounds good too. I have to try the newspaper trick to remove skin. Thanks.

    • AudreyHowitt profile image

      Audrey Howitt 

      19 months ago from California

      I love fish. One of my favorite foods actually--I had never heard of using newspaper on fish before, but will have to try it--

    • old albion profile imageAUTHOR

      Graham Lee 

      19 months ago from Lancashire. England.

      Hi Bill. Thanks for visit and comments. Yes I have been quite for some time but I'm back now I'm glad to say. Health issues I'm afraid.

      Graham.

    • billybuc profile image

      Bill Holland 

      19 months ago from Olympia, WA

      Graham, so cool to see an article from you. I hope you are well, my friend. I happen to love seafood, and I like the tip about newspapers. Thank you for it and Happy Holidays to you.

    • old albion profile imageAUTHOR

      Graham Lee 

      19 months ago from Lancashire. England.

      Hi Flourish. Thank you for your early visit and valued comments. I am so glad that you liked the hub.

      Graham.

    • FlourishAnyway profile image

      FlourishAnyway 

      19 months ago from USA

      I like your newspaper tip. My mother hates fish so growing up we never had it. Once I was on my own I experimented and learned I liked some of it but didn't know much about how to cook it myself so thank you!

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