The flesh tastes better and is easier to handle. The salt penetrates in better and the fish gains a firmer, more satisfying consistency. If you are going to fry or grill lean, white fish, the flesh will be whiter and firmer if it is soaked for half an hour in a 10% salt solution (brine). – Peppe Elmqvist, fourth generation fishmonger Fry fish perfectly with brine The fish should go straight from the fridge and into the pan (and here it’s particularly important that the pan is hot and the amount of – cold – fish is not too high). In the fridge you need to store it so that any liquid is drawn or sucked away. Use uneven pieces for mince, soups and stews. Slice same-sized pieces for the pan or the grill.Cut and portion the fish before cooking, cooked fish doesn’t cut into attractive pieces.Pull out large bones with sharp tweezers.Rinse off any blood and superficial aromas in cold water.Cut off any flesh that has been colored green by the bitter bile.Try not to split the green gallbladder.Gut the fish by opening it up from the anus to the gills.(But there’s no need to feel ashamed if you ask your fishmonger to do the groundwork for you.) Preparing whole fish: If you eat fish often, get yourself a fish scaler and a good pair of tweezers for fish bones. If you choose to clean and fillet your fish yourself, it takes practice and some really good tools. Fish should come straight from the fridge.
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