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.
Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* 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.
* Washing of the hands before touching the fish is important.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* When Grilling Fish, it should be grilled with high, indirect heat.
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