You do not have to heat the fish in order to cook it. An example is where white fish is mixed with limejuice, herbs, and chili. The acidic citrus juice cooks the 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:
* Make sure that the fish is well coated in batter.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* The fish is done cooking when it is opaque, and begins to flake.
* Make sure that the butter is extra hot but not yet burning.
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