Fish in 15 minutes, quick, easy, fresh, low in fat, high in essential minerals and protein: we've all heard the good news about fish. Even fresh shellfish has come up from the deep for their culinary kudos recently. Yet the bulk sold is canned or made into fish sticks. The trick is neither to lard them with fat nor to weigh them down with bread crumbs. Instead, bind them with just enough spices and herbs to let the fresh taste of the fish or shellfish come through. They're delicate, so take care when flipping them or transferring from the pan or grill to the plate.
Rub the fish with lemon juice, then rinse it under cold running water. The lemon juice (an acid) will convert the nitrogen compounds that make fish smell "fishy" to compounds that break apart easily and can be rinsed off the fish with cool running water. Rinsing your hands in lemon juice and water will get rid of the fishy smell after you have been preparing fresh fish.
Defrost plain frozen fish in the refrigerator or under cold running water. Prepared frozen fish dishes should not be thawed before you cook them since defrosting will make the sauce or coating soggy.
Marinating raw fish, such as salmon, trout, sea bass, tuna..
Make fish stock - How to store fish stock..
Selecting and caring for fish - Fresh and frozen fish..
For boiling a large fish whole, a fish-kettle with strainer..
Learn how to skin and make fillets..
Simple cleaning and dressing fish technique..
Peeling and deveining shrimp the simple way..
Put the shrimp in a large bowl. Mix in half of the cilantro and the fresh chiles. Add the..
Break up the mackerel into chunks, and add to a food processor. Process, pulsing..
Divide the salmon among 4 serving plates, and squeeze a little lemon juice over the top..
In a small bowl, mix the horseradish with half of the onion. Set aside. Arrange..
To make the dressing, whisk together the rice vinegar, soy sauce,sesame oil..
Slice the avocado and sprinkle with the lemon juice to prevent discoloration. Set..
In a small bowl, whisk together the oil, vinegar, and sugar for the dressing. Season with..
Heat the oil in a large frying pan, add the onion and a pinch of salt, and cook over low..
First, make the dressing. In a large bowl, whisk together the oil and vinegar. Add the..
Combine all the beans and the tuna in a large bowl. Add the vinegar, taste, and season..
Combine the crabmeat, chile, garlic, cilantro, lemon zest and juice, and fish..
Mix together the cornstarch, salt, and pepper. Add the shrimp, and toss until well..
If using wooden skewers, soak them in cold water for 30 minutes. Preheat the oven..
Mix together the cream cheese, horseradish, and lemon juice, then season well with..
Preheat the oven to 400°F (200°C). Cut the fish fillets into thick, even strips about..
Heat the oil in a large frying pan over medium heat. Add the onion and salt, and..
First, make the sauce by whisking together the pineapple juice, vinegar, tomato..
Preheat the oven to 400°F (200°C). To make the teriyaki sauce, mix together the..
Salted dried fish should be soaked to remove the salt. How long you have to soak the fish depends on how much salt was added in processing. A reasonable average for salt cod, mackerel, haddock (finnan haddie), or herring is three to six hours, with two or three changes of water. When you are done, clean all utensils thoroughly with hot soap and hot water. Wash your cutting board, wood or plastic, with hot water, soap, and a bleach-and-water solution. For ultimate safety in preventing the transfer of microorganisms from the raw fish to other foods, keep one cutting board exclusively for raw fish, meats, and poultry, and a second one for everything else. Finally, don't forget to wash your hands.
Fish are usually sold cleaned and cut into pieces steaks or fillets, ready for cooking. However, you may have to deal with a freshly caught fish, and it is useful to know how to clean it. To dress a whole fish, remove the scales. Then remove the entrails of the fish and cut off the head, tail and fins. Thoroughly wash the fish under running cold water then drain and blot it dry with paper towels. Filleting or cutting into steaks should be left to the end.