Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.
* Increase cooking time when cooking fish that is frozen.
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* Cook it as soon as possible to minimize the loss of juices.
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