fish cooking guide
TRANSCRIPT
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 1/33
Fish Cooking Guidehttp://www.recipetips.com/kitchen-tips/t--1231/fsh-cooking-guide.asp
--001. Fish Cooking Guide
Freshwater and Saltwater Fish
+ Larger Image
Rate & Review
Provided !
Re"i#e$i#s
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 2/33
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying Fish
Grilling & Broiling Fish | Doneness | Cooking Tips
Fish can be prepared using almost any type of cooking method including baking steaming frying grilling broiling or slo!cooking" #hen cooking fish care must be taken not to o$ercook the fillet steak or !hole fish !hich results in dry and
some!hat tasteless meat" % general rule is to cook a fish ' minutes for each inch of thickness" The ' minute rule should not be
used for deep-frying or micro!a$ing fish" The fish should be cooked until it has reached an internal temperature of at least
()*F"
Fish Cooking Times
Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature" #hen
preparing fish use the chart belo! as a guide to check doneness !hen the fish is o$en baked pan-fried deep-fried grilled and
steamed"
FISH Cooking Temperatures and Times
Baked
Approxim
ate
Cooking
Time
Portion Temp. Weight /
Thickness
Total
Time
Whole 3!"F 3- l#s 2-3! min
Fillets 3!"F 3- l#s 2-3! min
$teaks 3!"F 3- l#s 3-%! min
PanFried Turn
!nce
Whole &ed. '-1 min
Fillets &ed. .( in. (-) min
$teaks &ed. 1 in. )-1! min
"eepFried
Whole 3!"F
+-) min
Fillets 3!"F .( in. 3- min
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 3/33
Fish Cooking Guide Reviews
$here "urrentl! aren%t an! reviews or "omments or this arti"le. e the irst'
Types Of Fish
Fish Shopping Guide
Fish Preparation Guide
Fish Nutritional Facts
Fish Handling Safety Storage
Related RecipesFish and Seafood Recipes
Fish Recipes
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 4/33
Grilled Fish And Seafood Recipes
Shellfish Recipes
Related Glossary Terms
Steam Cooing !ag
Fish Scaler
Fusion Food Or Cooing
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 5/33
Carry"O#er Cooing
Charts
Recipes
Tips
ee Cooking $imes
Chi"ken Cooking $imes
Cooking $em#erature and $ime
Food Su(stitutions
)am Cooking $imes
)ow *u"h $o u!
Lam( Cooking $imes
Pork Cooking $imes
$urke! Cooking $imes
+dvertisement
Find similar$$$
% of %& '(elo)*
Go
, .. 0
Fish Preparation Guide
Fish Shopping Guide
*o(ile Site Conta"t /s Site Inde Promotions $erms o /se Priva"! Poli"! +dvertise Li"ensing
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 6/33
Re#rodu"tion in whole or in #art without written #ermission is stri"tl! #rohi(ited.
Co#!right 012 $e"stra S!stems3 +ll Rights Reserved3 Re"i#e$i#s."om
--!!2. Fish Cooking *echni+ues
http://www.#assonhook.com/fsh,or,ood/fshcookingtechni+ues.html
uing Cooking Free0ing &icrowae ecipes $toring *ips
Cooking Guidelines r 4eat ðods aking ar#ecuing lackening roiling ron0ing &icrowae aking &oist 4eat ðods 5en $teaming
6oaching in Court-ouillon 6oaching in &ilk or Water Fring ðods 6an Fring eep Fring Cooking asics rine $olutions ,or Free0ing
6oaching $auce eep Fr atter &arinades Fish &arinade asic $auces Chilled Cocktail Flaored &aonnaise *artar Cooked Cheese
Chinese Fish $auce 7emon Chie $auce 7emon ill$auce *omato $tu8ng
read Fish $tu8ng 7emon ice $tu8ng
,n this page youll find many cooking methods and guidelines" %lso youll find some basic and not so basic brines
marinades sauces stuffing etc" .f you ha$e more methods or recipes for this page please Click /ere"
Cooking Guidelines and Methods for Fish
Fish are naturally tender and contain $ery little connecti$e tissue" 0nlike meat they
re1uir e shor t cooking times at a hightemperature"
Guidelines for Cooking Fish
2easure fish 3dressed or stuffed fillets or steaks4 at thickest part"
%llo! )-5 minutes cooking time per cm of thickness 3' minutes per inch4 for fresh
fish"
%llo! '-6 minutes cooking time per cm of thickness 36' minutes per inch4 forfro7en fish"
Fish is ready !hen fish is opa1ue and flakes easily"
DO NOT OVERCOOK
Top
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 7/33
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 8/33
retaining barrier around the outside" The result= #arm smoky grilled fla$ors and
succulent te<tures" The high heat re1uired by blackening means that you !ill need a
skillet or pan made of cast iron" There is really no substitute" %lso blackening !ill
create smoke> 3and ho!?4" #ork in a well-ventilated area - outdoors using a gas grill
!ill !ork as !ill a commercial kitchen en$ironment"Top
Broiling
Broiling is the process of cooking fish under an open flame or electric element
at high temperatures"
Brush fish !ith melted butter and season OR marinate"
Place in single layer on a !ell greased broiler pan"
Broil 5-' cm 3+-( inches4 from the preheated unit" Baste during cooking"
Follo! cooking guidelines abo$e"
-0se fresh or tha!ed fish
-Turn thick pieces half!ay through cooking time
-9er$e as is or !ith a sauce
Top
Bron"ing
Bron7ing is a name that !e apply to a techni1ue similar to @blackeningA but at
a lower temperature than is re1uired for blackening" %s !ith blackening bron7ing is
cooking fish by coating the fish in spice and cooking it quickly on a pan or grill"
Bron7ing spices generally contain more herbs than blackening spices" The spice andthe cooking process create a crispy fla$orful barrier around the fish being bron7ed" To
@bron7eA properly a stainless steel pan is heated o$er high temperature" 3The skillet or
grill should be dry before it is heated"4 The food to be grilled should be at room
temperature" 9prinkle the food !ith bron7ing spice 3notes; for more fla$our roll food
into spice mi< before cooking4" Place the food onto the pan dri77le !ith a small
amount of melted clarified butter" Cook for -6 minutes" Turn !ith a spatula and
dri77le again !ith a small amount of butter" Cook for another -6 minutes and remo$e
from the pan" Bron7ing adds a distincti$e fla$our to fish !hile creating a sa$oury
moisture-retaining barrier around the outside" By creating a crisp sa$oury coating ofspice the full fla$our of the fish being bron7ed de$elops inside creating a delicious
balance bet!een the discrete combinations of fla$our and te<ture" The heat re1uired
by bron7ing means that you !ill need a good qualitystainless steel pan !hich !ont
!arp !hen heated" % slim stainless or Teflon spatula is also helpful to remo$e the
food from the panwithout tearing the outer spiced layer of the food a!ay"
Top
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 9/33
Mi!ro#a$e Baking
2icro!a$e baking is the process of cooking fish using microwaves that generate
heat internally instead of externally" Therefore only the fish becomes hot" %ny heat
noticed inside the o$en or from the baking dishes comes from the fish as it becomes
hot" Thus time not temperature and heat is the $ariable in micro!a$e cooking"2elt butter at High Power "
2i< !ith chopped parsley green onion and lemon 8uice"
emo$e half of mi<ture and reser$e"
%rrange )'' gm of fish in dishE season to taste"
Top !ith remaining mi<ture"
Co$erE micro!a$e at High Power - minutes rotating dish during cooking"
Het stand co$ered for 6 minutes"
-0se fresh or tha!ed fish
9ee our page on micro!a$ing food"
Top
Moist Heat Cooking Methods
O$en %tea&ing
,$en steaming is the process of cooking fish wrapped in aluminum foil in an
o$en with a cooking liquid or sauce.
Place on greased hea$y-duty aluminum foil"
9eason fla$or !ith lemon 8uice butter and parsley"
rap tightly"
Place on cookie sheet"
Bake in center of preheated o$en at 6+' degrees celsius 3()' degrees fahrenheit4"
Follo! cooking guidelines abo$e"
-0se fresh or fro7en fish
-Fla$or !ith !ine herbs 8uice or $egetables
-0se cooking li1uid for sauce
Top
'oa!hing in Court(Bouillon
Poaching is the process of cooking fish in boiling !ater"
Prepare a court-bouillon"
#rap fish in cheese cloth"
Place in rapidly boiling li1uid co$er pan return to boil then reduce to simmer"
Follo! cooking guidelines abo$e"
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 10/33
-0se fresh or fro7en fish
-Drain court-bouillon for reuse refrigerate for up to !eek or keep fro7en for up to 6
months
Top
'oa!hing in )ater or Milk
Cook fish directly in salted boiling !ater OR !rap tightly in greased heavy-
duty aluminum foil !ith chopped onion celery salt and pepperE place in rapidly
boiling !ater"
Co$er pan return to boil then reduce heat to simmer"
To poach smoked fillets co$er !ith cold milk fla$ored !ith butter bay leaf pepperE
simmer"
Follo! cooking guidelines abo$e"
-0se fresh or fro7en fish
-0se 6ml of salt per H of !ater 3:( tsp per 1uart4 for fish
-0se poaching li1uid for !hite cheese or egg sauce
Top
Frying Cooking Methods
'an(Frying
Frying is the process of cooking fish in an open pan or pot using butter lard or oil"
9eason each portion of fish"Co$er lightly !ith flour"
dip in li1uid 3milk or beaten egg4"
Coat !ith flour or crumbs"
/eat butter or cooking fat"
Fry on both sidesI
Follo! cooking guidelines abo$e"
Drain on absorbent paper"
-0se fresh or tha!ed fish
-Try this method for fish cakes or small fish such as smelt and rainbo! troutTop
Dee* Frying
Preheat oil to J' degrees celsius 3+5) degrees fahrenheit4"
9prinkle fish !ith salt"
coat !ith batter , co$er lightly !ith flour dip in milk or beaten egg then coat !ith
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 11/33
flour or crumbs"
Fry a fe! pieces at a time"
Follo! cooking guidelines abo$e"
Drain on absorbent paper"
-0se fresh or tha!ed fish-Be sure the fat returns to J' degrees celsius 3+5) degrees fahrenheit4 before frying
additional pieces
-9er$e !ith lemon !edges or sauce
Top
Cooking Basics
Brine %olutions for Free"ing
liter cold !ater 3( cups4- )' ml 3+ Tbsp4 pickling salt" OR
liter cold !ater 3( cups4- (' ml 36") Tbsp4 pickling salt"
9tir !ell to dissolve salt" 0se as directed for free7ing fish
!op
Court(Bouillon for 'oa!hing
6) ml 3:6 cup4 $inegar or dry !hite !ine"
) ml 3 Tbsp4 salt"
celery stalk")' ml 3:( cup4 sliced onion"
)' ml 3:( cup4 sliced carrot"
ml 3:( tsp4 thyme"
6 ml 3:6 tsp4 peppercorn"
Bay leaf"
) ml 3 Tbsp4 chopped parsley"
H 3( cups4 boiling !ater"
"ombine all ingredients and pour o$er fish fillets" Co$er and boil gently ' minutes"0se to poach fish" 9train then use as a base for soups and sauces or free7e for reuse in
poaching" 2akes about liter 3( cups4"
Top
Cris*y Batter for Dee*(Frying
6)' ml 3 cup4 all-purpose flour"
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 12/33
' ml 36 tsp4 baking po!der"
ml 3"6) tsp4 salt"
' ml 36 tsp4 sugar"
) ml 3 Tbsp4 $egetable oil"
6)' ml 3 cup4 !ater"
#ix and sift dry ingredients" %dd oil to !ater" 2ake a !ell in the dry ingredients
and slowly pour in li1uid stirring until well-blended " 2akes enough for kg" 36"6
pounds4 fish"
Top
Marinades
Fish Marinade
6 cups !hite !ine
6 tablespoons lemon 8uice
6 teaspoons salt
6 tablespoons prepared bro!n mustard
6 teaspoons salt
:6 teaspoon cayenne pepper
.n a bo!l combine !hite !ine lemon 8uice salt prepared bro!n mustard salt and
cayenne pepper" 2arinade the fish -6 hours" 0se the marinade as a basting sauce!hile cooking" 9er$ing 9i7e;
Top
Basic Sauces
Chilled %au!es for Fish
"ocktail $auce% 6) ml 3:6 cup4 chili sauce"
'' ml 3:+ cup4 ketchup"
'' ml 3:+ cup4 prepared horseradish"
5 ml 3") tsp4 #orcestershire sauce
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 13/33
2i<" 9er$e !ell-chilled"
Top
&lavored #ayonnaise%
%dd color and fla$or !ith herbs tomato paste saffron turmeric or curry po!der"
9eason !ith garlic ginger shallots lemon 8uice and:or cream"
Top
!artar $auce;
6)' ml 3 cup4 mayonnaise
) ml 3Tbsp4 green relish
) ml 3 Tbsp4 chopped parsley
2i<" 9er$e !ell-chilled"
Top
Cooked %au!es for Fish
"heese $auce%
2ake a medium !hite sauce !ith milk and:or fish stock" %dd grated cheese stir until
melted"
Top
"hinesey &ish $auce%
+' ml 36 Tbsp4 flour
5) ml 3) Tbsp4 granulated sugar
) ml 3 tsp4 ginger
)' ml 3:6 cup4 !ater
5) ml 3) Tbsp4 !hite $inegar
5) ml 3) Tbsp4 soy sauce
+' ml 36 Tbsp4 chopped green onion
2i< flour sugar and ginger" %dd to !ater $inegar and soy sauce in saucepan" Cook
slo!ly stirring constantly until thick" 9er$e o$er hot cooked fishE top portions !ithchopped green onion"
Top
'emon "hive $auce%
)' ml 3+ Tbsp4 butter
) ml 3 Tbsp4 chopped chi$es
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 14/33
' ml 36 tsp4 lemon 8uice
6 ml 3:6 tsp4 grated lemon rind
/eat through" 9eason !ith salt and pepper to taste"
Top
'emon (ill $auce for &ish
6 teaspoons yogurt
teaspoon cornstarch
:( teaspoon dill!eed
: teaspoon pepper
6 tablespoons lemon 8uice
.n a large bo!l blend together yogurt !ith cornstarch dill!eed and pepper until
smooth" To cook !ith fish; Brush lemon 8uice o$er the fish and broil until almostcooked" Turn the fish and brush e$enly !ith the yogurt:dill sauce" Continue broiling
until fish flakes easily" 9er$ing 9i7e; (
Top
!omato $auce%
6) ml 36 Tbsp4 chopped onion
6) ml 3 Tbsp4 butter
6) ml 3 Tbsp4 flour
) ml 3 tsp4 sugar )'' ml 3J o74 canned tomatoes chopped
Bay leaf
9aute onion in butter" Thicken !ith flour" %dd sugar tomato and bay leaf" Cook until
thick" 9eason !ith salt and pepper to taste"
Top
Stuffing
)read &ish $tuffing%
' ml 3( Tbsp4 chopped onion
5) ml 3) Tbsp4 chopped celery
5) ml 3) Tbsp4 chopped green pepper
' ml 3( Tbsp4 butter or margarine
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 15/33
56) ml 36 +:( cup4 soft bread crumbs
) ml 3 tsp4 salt-f"g" !hite pepper
ml 3:( tsp4 thyme lea$es
ml 3:( tsp4 sa$oury
Cook onion celery and green pepper in butter or margarine for a fe! minutes until
onion is transparent" %dd to bread crumbs !ith seasoningsE toss lightly" 2akes enough
to stuff a ")-6 kg 36-) pound4 dressed fish"
Top
'emon Rice &ish $tuffing%
5) ml 3) Tbsp4 butter or margarine
6)' ml 3 cup4 sliced celery
)' ml 3+ Tbsp4 chopped onion
6)' ml 3 cup4 sliced fresh mushrooms ml 3:( tsp4 poultry seasoning
ml 3 +:( tsp4 salt
+ ml 3+:( tsp4 !hite pepper
' ml 36 tsp4 grated lemon rind
) ml 3 Tbsp4 chopped parsley
' ml 3( Tbsp4 lemon 8uice
+6) ml 3 :( cup4 !ater
(6) ml 3 +:( cup4 instant rice
2elt butter or margarine in fry pan" %dd celery onion and mushroomsE cook for fe!
minutes until onion is transparent" %dd seasonings lemon rind parsley lemon 8uice
and !aterE bring to boil" %dd riceE co$er remo$e from heatE let stand ) minutes" 2akes
enough to stuff and ser$e a ( kg 3J pound4 fish"
Top
Cooking Guidelines r 4eat ðods aking ar#ecuing lackening roiling ron0ing &icrowae aking &oist 4eat ðods 5en $teaming
6oaching in Court-ouillon 6oaching in &ilk or Water Fring ðods 6an Fring eep Fring Cooking asics rine $olutions ,or Free0ing
6oaching $auce eep Fr atter &arinades Fish &arinade asic $auces Chilled Cocktail Flaored &aonnaise *artar Cooked Cheese
Chinese Fish $auce 7emon Chie $auce 7emon ill
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 16/33
$auce *omato $tu8ng read Fish $tu8ng 7emon ice $tu8ng
| Buying | Cooking | Free7ing | 2icro!a$e | ecipes | 9toring | Tips |
.f you got to this page from a link and !ould like to $ie! the rest of our site click here"
--003. How to Cook Salmon to Moist
& Tender Perfectionby Jon Mohrman, Demand Media
http://eerdali,e.glo#alpost.com/cook-salmon-moist-tender-per,ection-2)('.html
$almon fllets and steaks9 #eing naturall high in health ,ats and water9 arewell endowed to turn out moist and tender a,ter cooking. For success9 our
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 17/33
most important responsi#ilit is simpl to not oercook the fsh9 which dries itout. sing low heat and steaming the fsh in the oen is a smart wa toprepare succulent salmon dishes9 and the method works ,or all sorts o,recipes. For the ;uiciest possi#le meal and e<tra insurance against dried-outfsh9 #rine the salmon frst.
Items you will need
• Glass #aking dish
• $alt
• rining li+uid
• $ugar or other sweetener
• 4er#s and spices
• oasting pan
• 5il or spra
• 6aper towels
• Cooking #rush
• Cooking oil or unsalted #utter
• Complementar seasonings
• Fork
• &eat thermometer$tep 1
Fill a glass #aking dish with cold water. $tir in appro<imatel 1/3 cup o,kosher salt9 1/2 cup o, crstal kosher salt or 1/% cup o, non-iodi0ed ta#le salt
per % cups o, water. =, ou want to marinate the salmon while ou #rine it9replace hal, the water with a suita#le li+uid such as so sauce9 #roth9 ,ruit ;uice or wine. >dd a #it o, sweetener and an desired her#s and spices totaste9 i, ou like. $u#merse and soak the salmon ,or a#out 2! minutes.
$tep 2
6reheat the oen to 2! degrees Fahrenheit while the salmon #rines. Fill the#ottom o, a roasting pan a#out hal,wa with lukewarm water9 chicken oregeta#le #roth or white cooking wine to steam the fsh. Grease the pan?s
rack with cooking oil or spra and place it in the pan.
$tep 3
emoe the salmon ,rom the #rine and #lot it dr thoroughl with papertowels. rush it with cooking oil or melted #utter@ it?s #etter to use unsalted#utter i, ou hae it9 as the #rine adds some saltiness. 6at on an desired
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 18/33
seasonings9 such as minced garlic9 lemon or orange 0est9 pepper9 dill9 thme9rosemar9 tarragon9 sage or #lackening spices.
$tep %
6ut the salmon on the rack o, the roasting pan and put it onto the middlerack o, the oen. Cook it ,or a#out 2! to 2 minutes. 6ress into the center o,the fllet or steak with a ,ork to test ,or doneness. =, there?s no resistance andthe salmon?s Aesh is uni,orml opa+ue and easil Aakes9 it?s pro#a#l done. *o #e sure9 insert a meat thermometer into the thickest part o, the salmon@the internal temperature should #e at least 1% degrees F.
$ponsored 7inks
Great grill recipes
References• .$. Food and rug >dministration: Fresh and Fro0en $ea,ood@ $electing and
$ering =t $a,el• *heBitchn: 4ow to Cook $almon Fillets in the 5en• Fine Cooking: Wh rining Beeps *urke and 5ther &eat $o &oist• 4oosier*imes.com: $imple rine ,or 6ork9 6oultr9 $almon or $hrimp
About the Author
on &ohrman has #een a writer and editor ,or more than seen ears. 4especiali0es in ,ood9 trael and health topics. 4e attended the niersit o,6itts#urgh ,or Dnglish literature and $an Francisco $tate niersit ,or
creatie writing.
Photo Credits
• Dising/6hotodisc/Gett =mages
--004.Why Brining Keeps Turkey and Other Meat
So Moisthttp://www.fnecooking.com/articles/wh-#rining-keeps-meat-moist.asp<Epg!
A food scientist explains how a soak in a salt solution makes lean meat, like
turkey, juicier and more flavorful
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 19/33
Click the image to watch a video on how to brine a turkey.
• http://www.finecooking.com/videos/how-to-brine-turkey.aspx
by Shirley Corriher
fromFine Cooking =ssue 3
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 20/33
oasted turke #reast9 sauted pork chops9 and stir-,ried shrimp all tend to suHer a
common ,ate when the?re cooked een a ,ew minutes longer than necessar: the getdr and tough. >ctuall9 an kind o, meat or fsh will taste like shoe leather i, it?sseerel oercooked9 #ut turke9 pork9 and shrimp are particularl ulnera#le #ecausethe?re so lean. 7uckil9 there?s a simple solution IliterallJ ,or this pro#lem. $oakingthese tpes o, leaner meats in a #rineKa solution o, salt and waterKwill help ensuremoister9 ;uicier results.
For more turke know-how9 see our 21 *ips ,or etter *urke and isit *he Guide to *hanksgiing inner to watch ideos demonstrating how to #rine a turke using a wet-#rine method and a dr-#rine method.
How a brine works
&oisture loss is ineita#le when ou cook an tpe o, muscle f#er. 4eat causes rawindiidual coiled proteins in the f#ers to unwindKthe technical term is denatureKandthen ;oin together with one another9 resulting in some shrinkage and moisture loss. Ithe wa9 acids9 salt9 and een air can hae the same denaturing eHect on proteins asheat.J Lormall9 meat loses a#out 3! percent o, its weight during cooking. ut i, ousoak the meat in a #rine frst9 ou can reduce this moisture loss during cooking to aslittle as 1 percent9 according to r. Dstes enolds9 a #rining e<pert at the niersit o, Georgia.
rining enhances ;uiciness in seeral was. First o, all9 muscle f#ers simpl a#sor#li+uid during the #rining period. $ome o, this li+uid gets lost during cooking9 #ut sincethe meat is in a sense more ;uic at the start o, cooking9 it ends up ;uicier. We can eri,that #rined meat and fsh a#sor# li+uid # weighing them #e,ore and a,ter #rining.rined meats tpicall weigh si< to eight percent more than the did #e,ore #riningKclear proo, o, the water uptake.
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 21/33
>nother wa that #rining increases ;uiciness is # dissoling some proteins. > mild saltsolution can actuall dissole some o, the proteins in muscle f#ers9 turning them ,romsolid to li+uid.
!# all the processes at $ork during %rining& the most signi'cant is salt(s
a%ilit) to denature proteins. *he dissoled salt causes some o, the proteins inmuscle f#ers to unwind and swell. >s the unwind9 the #onds that had held the proteinunit together as a #undle #reak. Water ,rom the #rine #inds directl to these proteins9#ut een more important9 water gets trapped #etween these proteins when the meatcooks and the proteins #ind together. $ome o, this would happen anwa ;ust duringcooking9 #ut the #rine unwinds more proteins and e<poses more #onding sites. >s longas ou don?t oercook the meat9 which would cause protein #onds to tighten ands+uee0e out a lot o, the trapped li+uid9 these natural ;uices will #e retained.
Brining basics
4ow long to #rine depends on the si0e and tpe o, meat ou?e got. 7arger meats like awhole turke re+uire much more time ,or the #rine to do its thing. $mall pieces o,sea,ood like shrimp shouldn?t sit in a #rine ,or more than hal, an hour. =n ,act9 an meatthat?s #rined ,or too long will dr out and start to taste salt as the salt ends up pullingli+uid out o, the muscle f#ers. Ie sure not to #rine meats that hae alread #een#rined #e,ore ou #u them9 such as Me<tra-tenderM pork9 which has #een treated withsodium phosphate and water to make it ;uicier.J
Brining guidelines
>n lean9 dr meat is an ideal candidate ,or #rining@ some o, m ,aorites are shrimp9fsh fllets9 chicken pieces9 whole chickens9 and pork chops. Beep all meat and fshre,rigerated during #rining9 rinse them well a,terwards9 and don?t oercook them. =, ouneed more li+uid to completel su#merge the meat9 measure more and add it9 alongwith the proportionate +uantit o, salt.
Nou can add dried her#s9 such as thme9 oregano9 or sage9 to the #rine or ru# themdirectl on the meat ,or more Aaor. Nou can also supplement or replace the water withanother li+uid9 such as apple cider ,or a turke or pork #rine. &an #rines include sugar9which is fne as a Aaor enhancer. ut according to r. enolds9 sugar has no technical,unction when it comes to ;uiciness@ salt is the ke ingredient.
*he chart #elow gies salt concentration and #rining time ,or arious ,oods.
Concentrations listed are ,or iamond Crstal kosher salt. For ta#le salt9 cut saltamounts # 1/2@ ,or &ortons kosher salt9 cut amounts # 1/%.
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 22/33
•
It(s *ital to ha*e a %rine $ith the correct salt concentration& especiall ,orlength #rining times. $mall9 thin pieces o, meat like fsh fllets or shrimp can withstanda concentrated #rine #ecause the?ll #e immersed ,or onl hal, an hour or less. ut ,orlonger #rines9 r. enolds suggests using ).O ounces o, salt ,or eer gallon o, water.
5ne scant cup o, ta#le salt per gallon o, water would put ou within range.
I# )ou(re using kosher salt& )ou(ll need to use more o# it %) *olume. *his is#ecause kosher salt has larger crstals and is #ulkier than ta#le salt. = actuall pre,erusing kosher salt in #rines #ecause it dissoles much ,aster9 and it comes in nice #igcartons. sing iamond Crstal kosher salt9 ou?ll need 2 cups per gallon o, li+uid.&orton?s kosher salt is denser9 and ou onl need 1-1/3 to 1-1/2 cups per gallon o, li+uidto get the #rine concentration that r. enolds recommends.
>n ,ood-sa,e nonreactie container is fne ,or #rining. For #rining turkes9 = use aplastic turke cooking #ag that will completel enclose the turke@ the meat needs to #e
completel su#merged. = put the turke in the #ag and then set the whole thing in alarge #owl. = add water to the #ag with a measuring cup9 keeping track o, how much =?eadded. *hen = add the correct amount o, salt. =, =?m #rining a ,amiliar turke si0e and =know the appro<imate amount o, salt9 = ;ust ru# the salt directl on the turke9 insideand out9 #e,ore adding the water. = put the #owl in the re,rigerator Iall meats should #ere,rigerated during #riningJ and let the meat soak ,or 12 to 2% hours. iscard the #rinea,ter use@ ,or sa,et reasons9 it should neer #e reused.
more info:
How to brine your Thanksgiving turkeyWhateer ou?re #rining9 remem#er to rinse the meat or fsh well a,terward to remoean sur,ace salt. 6roperl #rined meat shouldn?t taste salt9 ;ust er ;uic with goodAaor. ut do reduce the amount o, salt called ,or in the recipe@ that is9 don?t add saltuntil the dish is at a point where ou can taste it and ;udge.
6hoto: rian 4agiwara
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 23/33
--!!. $imple #rine ,or pork9 poultr9 salmon or shrimp
http://www.indiana.edu/Pc#class/shared/ma21c-!3.htm
1 cu kos!er salt
1"# cu su$ar
1 $allon cold water
%issole salt and su$ar in water. Soak ork c!os or c!ickenieces in 'rine for 1 to ( !ours) or oerni$!t. Turkey will take atleast 1#-1* !ours. Salmon and s!rim s!ould 'rine for no more
t!an an !our. %rain and dry t!orou$!ly. Proceed wit! your$rillin$ or roastin$ recie.
+dditions"su'stitutions to 'rine can include,
fruit uice e.$. ale) oran$e/ for some of t!e water
!oney) 'rown su$ar) molasses or male syru for t!e su$ar
wine) ine$ar
!er's t!yme) sa$e) 'ay leaf) rosemary) etc./
sices unier 'erries) cloes) eercorns) icklin$ sices/
$arlic) c!iles
Orange brine for pork and poultry
• 1 +uart egeta#le stock
• 1/2 cup kosher salt
• 1/% cup dark #rown sugar
• 1 teaspoon #lack peppercorns
•
2 #a leaes• 1 +uart orange ;uice
• 2 +uarts ice water
rin$ # cus of stock) salt) su$ar) eercorns) and 'ay leaes to a 'oil. Stir to dissole salt and su$ar. +dd remainin$ stock) uice) and ice water. !en mi2ture reac!es 'elow 0 de$rees) add meat to 'e'rined) and kee in a cool lace 'elow 0 de$rees/. rine for *-# !ours. 4emoe meat from 'rine) atdry and cook as desired.
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 24/33
Source: Alton Brown's I'm Just here for the Food
© 1997 !""# Hoosiertimes$com$ %o commercial re&roduction 'ithout &rior 'ritten consent$
--!!O. 4ow to ake Fish
http://www.#hg.com/recipes/fsh/#asics/how-to-#ake-fsh/
)G."om 4 Food 4 Fish Re"i#es 4 Fish asi"s 4 )ow to ake Fish
4ow to ake Fish
For a +uick and health dinner9 ou can?t go wrong with #aked fsh. 7et ourfsh recipes and tips guide ou as ou learn how to #ake fsh to tenderper,ection with minimal preparation and eHort.
30
The Basics of Cooking Fish
$his eas! re"i#e or Parmesan-Crusted Fish takes 5ust 0 minutes rom start
to inish.Get this (aked ish re"i#e'
Cooking fsh can #e as simple as turning on our oen and #aking it ,or a ,ewminutes until tender. Whether ou want to know how to cook fsh fllets9 fsh
steaks9 or dressed whole fsh9 our eas tips ,or #aking fsh will help ouprepare and cook an fsh recipe.
+. Ho$ to prep the 'sh
• =, fsh is ,ro0en9 allow enough time ,or it to thaw9 coered9 in the re,rigerator.• 6reheat the oen to %! degrees F ,or fllets or steaks or 3! degrees F ,or
dressed fsh.
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 25/33
• For fllets with skin9 i, desired9 use a sharp fllet kni,e to remoe the skin ,romthe raw fsh. Nou can also remoe the skin a,ter #aking.
• inse fsh and pat dr with paper towels. 6lace the fsh in a single laer in agreased shallow #aking pan. For fllets9 tuck under an thin edges. rush fshwith olie oil9 melted #utter9 or pesto to keep it moist9 and season as desiredwith snipped ,resh or dried her#s9 spice #lends9 minced garlic9 and/or salt and
pepper.
Cooking Fish: *he asics
4ow to *ell i, Fish is Fresh
eore serving3 "he"k ish or doneness. $he (aked ish should (e tender
and lak!3 like this (aked "od. Letover "ooked ish "an (e "overed and "hilled u# to
two da!s.aked Cod Re"i#e
,. Ho$ to test 'sh #or doneness
• >lwas check the fsh at the minimum #aking time. =nsert a ,ork into the fshand gentl twist. *he fsh is done as soon as it #egins to Aake. *he fsh ;uiceswill #e milk white.
Tip- > traditional accompaniment to #aked fsh is tartar sauce. *his *atar$auce recipe takes ;ust minutes to stir together ,rom scratch.
!ur Fa*orite Baked Fish ecipes
a;a Fish *acos
Grouper with *ropical $alsa
Crisp >lmond Fish
ow to bake salmon in a pocket
)ow to ake Salmon in a Pa"ket
• F=$4 5LDLD$$
• 4ow to &ake 6an $auces
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 26/33
• 4ow to ake $almon
More Fish Recipes and Tips
6ow that !ou know how to (ake ish3 tr! this ,0-minute (aked ish re"i#e.
$he lavors o this 5ui"! #e##ered salmon are enhan"ed with a sim#le orange 5ui"esau"e and roasted root vegeta(les on the side.Get the Re"i#e'
5ur Faorite Fish and $hellfsh ecipes
Quick and Das $ea,ood ishes
Get 5ur est 4ealth ecipesR
4ow to Fr Fish
&ake Fish *acos *onightR
see also from the web
• ,$-asy !aed Fish Fillets
• %$Fried Fish !atter
• .$O#en !aed Fish• /$Roasted Fish
• 0$!aed Fish Recipes
• 1$Fish Cooing 2ethods
• 3$4hite Fish Recipes
• 5$Orange 6alapeno Fish Recipes
you might like
Class! *emorial )ome in /#s"ale 6eigh(orhood
)ouston Chroni"le
Parmesan-Crusted Fish
)G
7 8as! Flower Food Re"i#es $o 9ee# :our )ome eautiul ;ith<
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 27/33
$he ou=s Com#an!
Chess Pie
Porterriggs."om
Cooking Fish
)G
>ui"k & 8as! Seaood Re"i#es
)G
http://www.#hg.com/recipe/sauces/tartar-sauce/--!!(. *artar $auce
http://www.#hg.com/recipe/sauces/tartar-sauce/
7ields8 1-14? "u#s
Prep8 10 mins
Chill8 hrs
Ingredients
1 cup maonnaise or salad dressingS cup fnel chopped sweet pickle9 fnel chopped dill pickle9 or drained sweet ordill pickle relish1 ta#lespoon fnel chopped green onion
1 ta#lespoon snipped resh #arsle!
1 ta#lespoon diced pimiento1teaspoon lemon ;uice
Directions
+. =n a small mi<ing #owl stir together maonnaise or salad dressing9 pickle9
onion9 parsle9 pimiento9 and lemon ;uice. Coer and chill in re,rigerator ,or at
least 2 hours. $ere with fsh or sea,ood. &akes 1-1/% cups.
From the Test Kitchen
Low-Fat Tartar Sauce:
6repare as a#oe9 e<cept su#stitute 2/3 cup light maonnaise dressing orsalad dressing and 1/3 cup plain ogurt ,or the maonnaise or saladdressing. 5mit lemon ;uice.
6repare as a#oe. Coer and re,rigerate ,or up to 2 weeks.
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 28/33
Nutrition Facts
@$artar Sau"eA
6er sering:
• '% kcal cal.9•
) g ,at
• I1 g sat. ,at9• O mg chol.9• )O mg sodium9• 2 g car#.• 6ercent ail Talues are #ased on a 29!!! calorie diet
Related Categories
)ealth! Re"i#es3 )eart-)ealth! Re"i#es3 Low Fat Re"i#es3 Salad Bressing Re"i#es
--!!'. Fish techni+ues
http://www.waitrose.com/home/recipes/tipsUtechni+ues/fshUtechni+ues.html
• Home
• 4ecies
• Tis and tec!ni5ues
Fish techniques
ecipes
akin$ 'read
etter 'eef
est of t!e west... Cornis! asties
6ur $uide to your erfect C!ristmas roast
Fish techniques
How to make erfect $ray
7et8s make 'read
4ice... t!e Italian way
T!e icin$ on t!e cake
9e$eta'le tec!ni5ues
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 29/33
Heston8s ti
T!e erfect Pimm8s
• Sae to Scra'ook
Healt!y and delicious) fis! is also incredi'ly ersatile. e s!ow you si2 different ways to cook it and t!ree classic
recies t!at are 5uick and easy to make.
Cookin$ fis! is surrisin$ly simle
It8s so muc! easier t!an many eole t!ink. T!e main t!reat to successful fis! dis!es is oercookin$. :is! cooks ery
5uickly) so kee a careful watc! on it and don8t answer t!e !one midway t!rou$!; Perfectly cooked fis! will lookoa5ue and 'e moist and succulent) wit! t!e fles! ust startin$ to form $lossy flakes - a ste too far and t!e results
will 'e too dry) wit! t!e flakes fallin$ aart.
So !ow do you cook erfect fis!< :or a start) 'uy it a'solutely fres! and) to areciate it at its 'est) try to cook and
eat it on t!e day t!at you 'uy it. =eremy 4yland-7an$ley) our fis! 'uyer) $oes to $reat len$t!s to ensure t!at t!e fis!
you 'uy from us is amon$ t!e fres!est and of t!e !i$!est 5uality aaila'le.
6nce you !ae c!osen your fis!) you are soilt for c!oice w!en it comes to cookin$ it) as most fis! can 'e treated in
many different ways. See 'elow for our $uide on t!e different tec!ni5ues you can use and w!ic! tye of fis! works
'est wit! eac!.
Try some of t!ese met!ods for yourself. e !ae t!ree classic recies, fried skate wit! 'lack 'utter and caers)$rilled !ali'ut steaks wit! tartare sauce) and omelette +rnold ennett) made wit! tender) oac!ed smoked !addock
fillet.
ack to to
>rillin$
>rillin$ under fierce !eat seals in flaour. To c!arcoal-$rill or 'ar'ecue fis!) first 'rus! wit! oil to sto t!e fis! from
stickin$) t!en season. Small w!ole fis!) t!ick steaks and fillets all cook well under t!e $rill. Slas! sardines and
mackerel wit! a knife 'efore cookin$ to allow t!e !eat to enetrate to t!e centre. Salmon) trout and sea 'ass are
$ood) or see t!e !ali'ut recie 'elow.
ack to to
4oastin$ and 'akin$
+ !i$! cookin$ temerature will $ie a cris skin and 5uickly cooked centre) ideal for oily fis! suc! as mackerel.
akin$ wit! !er's and a little oil or 'utter at a lower temerature $ies a slower-cooked) moist finis!. T!ick fillets)
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 30/33
suc! as cod) !addock) monkfis!) w!ole salmon and trout) are all suita'le for roastin$ or 'akin$. ake salmon fillets or
delicate !ali'ut wraed in foil.
ack to to
:ryin$:ryin$ fis! t!at !as 'een dusted wit! flour or died in 'atter or a crum' coatin$ seals in its flaour and moisture)
$iin$ soft) uicy fles! inside and a cris coatin$ on t!e outside. %ee-fry lar$er ieces of fis! in 'atter at medium
!eat. :or $ouons) cut sole fillets into stris) crum' and fry ery !ot. :or s!allow fryin$) see t!e skate recie 'elow.
ack to to
Poac!in$
Poac!in$ roduces moist) tender fis!. Pour water) milk or a court 'ouillon flaoured cookin$ li5uor/ oer t!e fis! to
coer) and add a little 'utter and w!ite wine. Poac! on t!e !o' or in t!e oen until t!e fis! is ust done. :illets and
steaks) skate win$s or w!ole flat fis! suc! as salmon) trout) sole and sea 'ass are all suer' oac!ed) as is smokedfis! see omelette recie 'elow/.
ack to to
Steamin$
Steamin$ is ideal for fis!) as t!e finis!ed result is moist) delicate and ery !ealt!y) due to t!e fact t!at you don8t need
to add any 'utter or oil. ?se anyt!in$ from a simle fold-out metal 8fan8 to a C!inese-style 'am'oo steamer or electric
steamer. Small to medium fis!) suc! as trout) can 'e steamed w!ole. Cut lar$er fis! into medium to t!ick steaks or
fillets.
ack to to
Microwain$
?sin$ a microwae is t!e 5uickest way to really 'rin$ out t!e delicate taste of fis!. T!e moist atmos!ere cooks it
5uickly and locks in flaour. C!oose eenly si@ed steaks and fillets and 'e aware t!at it is easily oercooked as food
continues to cook after you !ae remoed it from t!e microwae. C!eck your manual - it is 'etter to return t!e fis! for
30 seconds t!an oercook it.
ack to to
4ecies
Skate wit! 'lack 'utter and caers
>rilled !ali'ut steaks wit! tartare sauce
6melette +rnold ennett
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 31/33
--!!).
--!1!.
--!11.
--!12.
--!13.
--!!'.
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 32/33
--!!'.
--!!'.
--!!'.
--!!'.
--!!'.
8/17/2019 Fish Cooking Guide
http://slidepdf.com/reader/full/fish-cooking-guide 33/33
--!!'.
--!!'.
--!!'.
--!!'.