Cooking fish and seafood
Seafood is healthy, full of nutrients and easier to digest than meat. There are plenty of varieties and each one has its merits. Discover new ways with seafood.
Top Fish: Remember just two things about fish - fresh and don't overcook.
How fresh is that fish? If you live in a coastal town where the boats still go and come back in the day, you are lucky indeed and you’ll have the chance of netting truly fresh fish in your basket. Otherwise, there are two kinds of fishing boats: those fishing close to the coast, able to get their catch to the consumer in 5-6 days, and those fishing in the high seas, not coming back in 2-4 weeks at its best, or months in the case of the large floating fish factories –the fish is caught, processed and frozen in the spot. Most fresh fish can only be relatively fresh.
Fishing methods: Fish caught on a hook and line keeps texture and look that is why fish caught with a long line is more valued than those caught with nets or trawls, where the fish is squeezed and suffers under the weight of the other catch.
Frozen Fish: Frozen fish is as nutritive as fresh fish. To defrost fish quickly, submerge it in cold water with 3-4 Tbs salt. If time is not an issue, defrost in the fridge, lower shelves, for 8-12 hours.
Juicy steamed fish: Steaming is a very simple way to prepare delicious fish dishes. Steamed fish comes out excellent and it only needs a sauce to add flavor. Only be aware that it is best to steam the whole fish –trout, red mullet- or large pieces –tuna, salmon, cod- as small pieces easily come out dry.
STEAM TO GET LEAN: Make rolls with whit fish fillets and steam them like that. Serve them with a dash of hollandaise or a similar sauce. Scrumptious and a blessing for waistlines as the fish fillets are cooked without fat.
Scaling: Place some kitchen paper on your work top or chopping block to pick up the scales, lay the fish on top and use a blunt knife to scrape away the scales from tail to head. Rinse thoroughly under running water. If the scales resist the knife, pass the fish quickly through boiling water and immediately through cold water. Scraping the scales will be easy after that treatment.
Cleaning: Split the fish around the belly with a sharp knife and scrape the entrails. cut off the head right behind the gills. Cut away fins and tail.
Cleaning flat fish: Make an incision right behind the head with a sharp knife on the dark side. Scrape the entrails. Rinse.
