Fish can be cooked in a multitude of ways and every fisherman has an opinion about which one is worthy of the day's catch. Many methods of cooking fish have been passed down through generations of fishermen, attaining their stamps of perfection along the way.
Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* It is better to undercook the fish a bit than overcooking it.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
Salmon Burger Recipe - Your Recipes Best Grilled Salmon Recipe - Fish Cooking Basics
No comments:
Post a Comment