Marinades are a good way to add flavor and moisture to the fish before cooking. You only need to marinate fish for 30-60 minutes. If you marinate the fish for too long, the acids in the marinade will start to cook and break down the flesh. Lean fish should also be basted during cooking to keep the fish from drying out. Fattier fish, like tuna and salmon don't need basting, but you can baste them to add more flavor.
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.
* If you use very fresh fish, your recipe has more chance of being a great success.
* 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.
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