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Re: Best tasting fish
Posted By: Big O in Baltimore In Response To: Re: Best tasting fish (Lenny Leta)
Date: Wednesday, 6-9-10, at 10:26 a.m.
I've been a professional chef for over 25 years. A few simple things to keep in mind:1) Freshness is everything; if you're not going to eat fish the same day it's caught, portion it and freeze it. 2) With few exceptions ( e.g., large sharks and some billfish) fish is cooked to bring out flavors not to make its proteins tender- a little under is better than over- cooked. 3)Keep in mind size and flesh structure:small fillets of delicately-fleshed fish(e.g., flounder, sea trout,etc.) can be difficult to grill, broil or stew as they tend to fall apart easily-ideal for pan or deep frying, baking(with some liquid and/or fat) or careful poaching; larger, "meatier" fish (e.g., mackerel,drum,rock,
blues,etc.) lend themselves to a wider variety of methods-
pan-searing, blackening, grill/broil, braising, even smoking, as well as the those mentioned above. 4) Don't cover up the flavor of the fish: avoid heavy batters when frying; season lightly-Old Bay is fine for steamed crabs, but don't dredge your fish in it; finally, unless you really know what you're doing, I caution against heavy sauces and marinades: truly fresh fish needs no more than salt,pepper,one fresh herb(maybe), butter or olive oil(some times) and a spritz of citrus. Hope this helps.
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