Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.
You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.
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...
* If you use very fresh fish, your recipe has more chance of being a great success.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* 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.
Striped Bass Recipes - Fish Cooking Seafood Pasta Recipes Rudiments
No comments:
Post a Comment