The technique of poaching has been all but forgotten. This cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a broth made from simmering vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own bouillon or simply use vegetable or chicken stock.
Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
Recipe For Grilled Salmon - Cooking Fish And Seafood Recipes For Baked Salmon - Fish Cooking Basics
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