What should I know about cooking fish?

fish cooking is relatively easy and there are many different ways to prepare them, so fish may not be boring. There are several general rules that you can use when cooking fish that will make it easier and more pleasant. If you catch fish, be sure to clean them immediately and keep them frozen until use, if you do not plan to use them within two days, in which case it can be cooled. Look for fish on the market that has a sweet or neutral scent, not fish odor, suggesting that the fish is old. You should also look for fish that look tight and slightly damp. If the fish is whole, the eyes and the scales should be clear, suggesting that the fish is fresh or that it has been frozen and properly treated. Always freeze the fish if it is not used within two days because it will spoil very quickly. Never shatter fish at room temperature or warm water because it is an invitation to bacteria of neighborhood. If you rush, you can thaw fish in a microwave or cook cuts of frozen fish asIt is during the cooking process, with fish.

There are two things that cause fish to cause things to get worse: cooking and cooking at a temperature that is too high. Fish can dry and hard if they are boiled. The cooking method you use depends on your personal taste and the type of fish. There may also be a problem when cooking fish, as the marinade can break the meat and turn it with a cluster. Never marinate for more than 30 minutes.

Grilling is a great method for cooking fish, which are very firm and robust, such as tuna, salmon or shark. Grill for a few minutes on each side and ensure that the fish cook all the way without drying. Baking is good for thin cuts of fish, because you can bake fish long enough to cook without drying. Broiling can be used for larger cuts of fish and fish steaks. On the brewhouse, frying, poaching in liquid like wine nEbo broth, steaming and roasting work for many fish cuts. If you have a large cut of the fish you want to bake, consider cooking en papillote or "in the parchment", creating the land of cooking parchment, foil or dense leaves such as banana leaves that allow fish to pair like baking.

fish are carried out when it is easily inserted under the fork and is no longer translucent. It should have an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). Types of salt water, such as tuna and shark, can be eaten rarely, and in some parts of the world it is very popular, but freshwater fish should always be cooked thoroughly, because fresh water species often have harmful parasites that could cause disease.