Saturday, November 1, 2008

grilled salmon recipe

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:

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* Make sure your grill is clean and oiled.

* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.

* Increase cooking time when cooking fish that is frozen.

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