Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
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