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Ten Tips for Cooking Fish

1. Buy Fresh Fish, your nose is the best guide

2. If you want to leave the skin on take off the scales
by rubbing against them with the back of a knife.

3.Donít feel you always have to buy fillets, fish cook very well on the bone and are often easy to slip off the bone after they are cooked

4. There are other ways to cook fish other than on the frying pan.
Fish can be poached in just enough water to cover, flavoured if you like with a little vinegar and salt. Poached means the water just barely shudders

5. Grilled, by seasoning well and coating with a little oil.
Grill the skin side first then finish with the other side.

6. Roast in a hot oven, in papilotte, which means sealed in a bag of tinfoil, (with flavourings if you want)

7.Roast covered by a crust of breadcrumbs which protects it from drying, preferably with some oil or fat in the crust to moisten the fish during cooking

8. If the piece of fish is big enough it can be roast uncovered until brown outside in a hot oven.

9. The biggest enemy to fish is overcooking.

10. Avoid this by peering inside, transparent is undercooked, opaque is cooked.



October 10, 2006 07:02 PM | 0 Comments
  Martin Dwyer
Consultant Chef