Marinating fish adds flavor and moisture to the flesh, but any marinating should be brief. If fish flesh sits in acidic ingredients for more than 30 minutes, the acid will begin to denature the delicate protein, and you'll have a mushy fish when it's cooked. Even richer flesh of salmon and tuna should only be marinated for about an hour.
Fish is not only healthy but tasty as well. Most people think that preparing a fish meal is difficult. Also, there is the concern of being able to purchase those that are fresh. Using fish as a main ingredient in a dish is not complicated.
I will give here some tips that would be helpful when you will be buying and cooking fish.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.
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