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.
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...
* The fish is done cooking when it is opaque, and begins to flake.
* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* To prevent overcooking, you'll need to pull it out slightly before it's done.
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