Buy fresh fish:
Always buy sustainable fish and avoid species that are threatened and decreased.
Look for fresh fish on the table even if it means adapting your recipe to fit the fish.
Buy from the source that has a good reputation with fast turns and if possible by all fish or have steak or fillet cut to order, (cut immediately explain the new surface to microbes and air).
If you buy a pre-cut fillet or steak, make sure the meat is shiny and there is no chocolate edge that indicates oxidation of oil.
The smell of fresh sea fish and firmly touched. His eyes were clear, black, bright and convex, the gills were dark red and sparkling skin with a thin layer of mucus.
Eat fish on the same day of purchase, or soon after. Remove all plastic wrappers and reset in heat resistant or parchment and store it in the coldest part of the refrigerator.
Ice is the key to maintaining fresh fish. Keep the fish on ice (preferably destroyed) and it will take two times the normal time.
Marination: Most fish benefit from short and simple seasoning before being cooked. Just add the squeeze lemon juice and sprinkle the salt back to the refrigerator for 30 minutes and this produces stronger meat and increasing texture. For something a little more exciting, try the seasoning recipe below.
Marinade Tamarind: Acid is very valuable because it carries reddish twang for all types of dishes. Here I use it in simple spices that praise fish brilliantly and give enthusiasm. After marinading, cook the fish under a hot grill or better on some hot charcoal in Barbeque.
1 tsp coriander seeds
1 tsp cumin seed
¼ tsp cayenne pepper
¼ tsp salt.
2 cloves of garlic.
10g fresh root ginger
2 tsp acid concentrates
This is what you do:
Dry coriander grilled and seeds of cumin in a small skillet over medium heat for one minute or until aromatic. Milled into fine powder in pests and mortars with salt and chili.
Rub the garlic and ginger through a microplane to Pure and add it to spices. Furthermore, stir acid concentrates with TBSP water and associate with thick pasta.
Rub the soaking pasta on the fish on both sides and return to the refrigerator for at least half an hour before use.
Cooking fish: meat is done when it turns out it’s opaque; broken into large and hard flakes; and pull yourself easily from any bone.
Crispy fish skin: Add some strands of turmeric, sprinkles of salt and mistakes of olive oil and rub the skin. The skin will be crunchy and the gold color is tasteful.
Equipped in the film cling: It works brilliantly to form fish into a cylinder or do something fancy like wrapping fish with spinach leaves etc. Steam on boiling water and voila!
Fish Leather Supping: Light Skin Score with Sharp Blade Before Stopping the Skin from Curling
How to cook perfect fried fish:
Salt with light skin when removing moisture and make it fresh.
Pre-heating griddle cast or non-stick pan, when it’s good and heat adds enough oil to cover the bottom.
Place the side of the fish skin down and cook at least 75% of the time cooking on this side.
Tap the fish gently to maximize the contact between the pan and fish then gently reply when golden brown.
Lower heat and continue cooking until the meat is white and opaque.
Serve the side of the fish skin so that it has space to breathe and remain crispy.
Fish Sauce: The benefits of cream sauce from lemon extortion or vinegar splashes at the end of cooking.