Seafood
A Speciality.
t feels awesomely great when pople finger licking love the
food you make. It feels content! Isn’t it? For all the fans who love sea food
and who love to cook sea food, the solvemyproblemm food expert has few secret
recipes to share. The deep dark oceans and seas, the swift, cool
flowing river waters and the calm, still lakes, all hold a treasure within
them. The treasure of colorful, vibrant and living sea life. Fishes the most
important part of the sea kingdom. Fish have been an important part of a man’s
food cycle, the Paleolithic, the Neanderthals, the Tianyuan man and the modern
Homo sapiens who lived near the River Nile, [which provided an ample supply of
a variety of fishes to the ancient Egyptians], all have been fish lovers and
all ate different varieties of fish in one form or another.
In fact fishes are not only the edible things
in the vast oceans and seas, but different types of shellfish, seaweeds, micro algae
and you won't believe it, but it is true, that red algae, green algae and brown
algae have been termed as sea vegetables.
Which are the different types of edible
fishes?
There is
a wide variety of edible fishes, about 32,000 edible species, so let us have a look
at the ones which are a culinary favorite-
1. Bass
2. Trout
3. Crab
4. Clam
5. Cuttlefish
6. Oyster
7. Bombay
duck
8. Catfish
9. Cod
10. Eel
11. Haddock
12. Herring
13. Mackerel
14. Pomfret
15. Sardine
16. Salmon
17. Sea
bass
18. Trout
19. Tuna
20. Octopus
The list
is endless but we have got the main edible fishes on our menu. So what are we
waiting for, let us start cooking-
Which are the basic points to be followed
while cooking fish?
The
Dietician from Solvemyproblemm.com supports the ‘Sea Food movement’. There are
some kinds of sea food that have no or less fat. Since fish provides the human
body with Omega-3, an important fact, necessary for the heart, reproductive
system and the development of the brain, we should make sure that while cooking
food we preserve all the important nutrients found in the fish.
Before we
start cooking we have to buy a good fish and a good fish is a fish which is
fresh. The freshness of the fish plays an important part in how it tastes after
being cooked. Fish is more delicate than meat and does not stay fresh for a
long time and loses its softness soon. Therefore the fish has to be fresh and
it must be cooked quickly over high heat to retain its crispiness.
The
different cooking methods used for fish are grilling, boiling, sautéing and
poaching in liquid. Whichever method one uses, one must make sure that while
cooking the sodium, fat and nutritional values of the fish are not lost.
Fish
should be thoroughly cleaned and washed before cooking and should be divided
into equal portions, preferably four.
Let us learn
the cooking methods now from the Sea Food Expert-
1] Steaming- is the best method of
preserving the nutritional values of a fish. This method of cooking also
retains the actual flavor and taste of the fish. This method of cooking first
requires the fish to be rubbed gently with spices, herbs, ginger- garlic paste,
chili peppers to infuse flavor in it while it cooks. Use a Chinese bamboo
steamer or a folding steamer basket and make sure that each fish piece is kept
flat at the bottom. Then fill 11\2
inches of water in the pot, then place the steamer over water, cover the pot, bring
water to boil and then check to see if the fish is done after10 minutes.
2] Grilling- is another easy method of
cooking fish tastily and quickly. Grilled fish takes only a few minutes to
cook, but it should be kept away from the center of the grill, more towards the
edge of the grill. The fish should be turned only when the fish turns brown in
color and slight grill marks are formed on its side, using a plastic fish
spatula or any other heat proof spatula. Both the sides should be equally
browned.
3] Poached fish-is a healthy way of
cooking fish as healthier the stock the more healthier the fish. Poached fish
requires vegetable or chicken stock. Poached fish is moist and retains its own
flavor. A big pot is required and each fish piece should be laid at the bottom
of the pan and enough stock to cover the fish pieces should be added. The stock
should be simmered gently not boiled; otherwise the fish will break into
pieces. The stock, if it starts boiling, the heat should be adjusted so that it
only simmers, the temperature should be 165 to 180 degrees F.
4] Broiled fish-is a hassle free and an
easy method of cooking fish. The fish is cooked under controlled temperature
and gets a nice brown look. To give the fish a crispy flavor, dredge both the
sides of the fish with seasoned flour, corn flour or cornmeal.
5] Baking- is also a simple method of
cooking fish. The fish should be painted lightly with cooking oil or butter and
after cooking it gives a taste of fried fish.
What is the important thing to remember
before starting to cook fish?
For a
better dish, here are few tips from the Sea Food Expert that are ought to be
remembered before keeping the pan on the stove!
1] The
fish has to be fresh,
2] The
fish should be thawed one day prior before it has to be cooked,
3] The fish
should be patted dry well before cooking it.
So, be it
a salmon, cod or an oyster, baked, grilled or steamed, fried fish is the
tastiest of all, battered and deep fried, crispy and hot, mouth watering
thought isn’t it. Talk to the Food Experts at www.solvemyproblemm.com for more
tips and suggestions. You can make a delicious and mouth watering dishes with
these secret tips! Happy eating.
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