Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings such as butter, lemon juice, wine, onion, garlic, herbs, and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.
There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:
* To prevent overcooking, you'll need to pull it out slightly before it's done.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* The fish is done cooking when it is opaque, and begins to flake.
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