Expect to cooking fish at home with these tips and tricks: mangalaseril jasmine

Fish cooking is an easy way, often quick to dine on the table. For some, the frying drying nets, the mackerel steaks simmered in coconut milk or the grills of a spicy whole vivaneau seem, well, fish.

If you are new in cooking fresh fish and want to try, fresh fish counters and fish can provide good advice.

“It is no different from someone who enters a bakery or a butcher’s store. They want the coolest product, and they want competent staff,” said the co -owner of Jeff Tailby de T & J Seafood of Kitchener.

There are two main categories: lean fish, such as cod and perch and oily fish, such as salmon and trout.

Whether you are in a supermarket or a fishmonger, you will probably find whole fish, nets and fish steaks.

Tailby said he was not repelled by frozen products.

“Many of these outfit fishermen, pack the fresh ice stuff or treat them on the boat and freeze them right away,” he said.

Here are some quick tips to select fresh fish:

• Light, brilliant, dodus eyes (not sunk).
• Strong fins.
• Slightly slippery skin at intact hard ladders that do not bend easy.
• Red branches or dark pink, when open.
• Clean smell and non -fish.
• Firm and elastic flesh.

For fish nets and steaks:

• No holes or bruises.
• Tilt the plastic wrapped tray: the less fresh fish will excreate the liquid (the older it is, the more opaque the liquid).

Keep it fresh

It takes long for the fish to exceed its freshness.

It is therefore important to keep it properly once you return it home.

“(I) Remove the packaging and I wrap it in a damp paper towel, so humidity remains and you lock this flavor,” said chief Edgar Monge of Waterloo’s white rabbit. “And then I just put it in a climbable bag, then I fold it and put it in the refrigerator with a date on it.”

The old fishmonger said that when he did this way and has placed himself in the back of the refrigerator, everything will be fine for about two days. He said fresh fish will be held for a week in the freezer, if he is treated in the same way.

Fried fish

Frying is an easy fish dish for the first timers. Heat a saucepan and add butter or oil. Dry the fish with paper towel paper, season and fry the side of the skin first.

“Through the skin, it starts to become a little more opaque. It is usually an indicator of when we turn the fish turning … so that you can cook the flesh side but immediately turn off your heat and leave the residual heat of the pan ended by cooking,” said Monge.

It is cooked when the flesh is no longer translucent. Health Canada advises fish cooking at an internal temperature of 70 C.

Years ago, the Canadian Fisheries Service designed the “Canadian rule” for cooking fish: 10 minutes per inch. It is a good basic directive, just know that cooking in the lower heat may require more time.

Simply measure your fish (be it the net, steak or whole) to the thickest part and cook accordingly. If the cooking of a net with a thinner tail section, simply fold the tail under to keep a coherent thickness.

The gross agreement

Tataki is a Japanese dish where the fish has a smoked and slightly seized surface and a rare center. Thin slices are soaked in an acute, salty and citrus sauce, and it can be consumed with grated fresh ginger or sliced ​​green onions.

“You always appreciate the natural flavor and these combined (smoke) flavors,” said chef Hyuntae (Ken) Yim, owner of Ken Sushi House in Waterloo. “For people who are a little afraid to eat just raw fish as is, it could be an easier way to approach the consumption of fish.”

Sashimi quality salmon, tuna and white fish are available from local fishmongers. Yim said the accentuation of their natural flavors is the secret of good sushi.

“What we have to do is … give a touch of salinity. When you use a soy sauce, it is made of a fermented bean, so it has a little deep flavor. You will need to give it a touch (soy sauce). You don’t want to submerge it.”

For those who wish to prepare home sushi, Yim has downloaded an educational video, Sushi Ken lesson in YouTube.

Whether you are interested in bringing international flavors to your fish cooking repertoire, or you want to explore international fish and seafood dishes, these local restaurants can be inspired:

• Brazil – Bossa Nova (Cambridge)
• Caribbean – Mark’s Caribbean Kitchen (Kitchener)
• Kerala, India – Palm Valley (Kitchener)
• Peru – Citcherer)
• Southeast Asia – Loloan lobby bar (Waterloo)