- Food and Cooking»
- Culinary Arts & Cooking Techniques
Seafood Cooking Tips
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