When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done.
It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.
No comments:
Post a Comment