To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage and preserving the fish. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal.
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.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* Cook it as soon as possible to minimize the loss of juices.
* To prevent overcooking, you'll need to pull it out slightly before it's done.
* Fish sticks to the grill very easily, so proper lubrication is essential.
* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
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