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.
Some tips for you:
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* You may want to try other herbs and spices with the batter for a more delicious fish.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
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