H.E - Prepaing and Cooking Fish
Cooking With Fish
Fish can be cooked in a variety of ways:
Sometimes fish can be eaten raw, as in sushi or cured with an acid ( eg lime juice) such as a dish called ceviche. Grilling and baking are usually healthier cooking methods because they use less fat than frying.
Buying Fish
Many fish can be bought pre-preapered, ready to cook or use immediately:
Fish can also be bought whole, which usually requires some preparation before cooking.
Preparing Whole Fish
Some very small fish can be cooked and eaten whole, eg Whitebait, but most fish require more steps before they are ready to eat
Descaling
Descaling a fish before cooking is important, as the scales are hard and have an unpleasant texture when eaten. To descale a fish, the knife or descaling tool should be run along the scales of the fish, in the opposite direction to the scales.
Gutting
The fins and gills are cut off before the fish is gutted. Gutting removes the entrails of the fish. This is important because keeping these in can spoil the fish`s flavour and make it deteriorate. To gut a fish, a shallow cut is made along the abdomen, and the guts are carefully pulled out.
Filleting
The fish is then “filleted.” This results in portions of fish that are separated from the head, tails and major bones.
Pin-boning
Often, small bones are still left and need to be removed. This is known as “pin-boning,” as these bones are often quite small ( like a pin)
Preparing Fillets
Once all the bones are removed, the fillet is trimmed at the edges. For larger fish such as salmon, the whole fillet is cut into portions. Before cooking, the fish fillets may be marinated or seasoned with herbs, citrus fruits or other flavourings
Different Ways of Cooking Fish
There are many ways to cook fish. These include:
Sauteing and Frying
Thin fillets or strips of thicker fish can be sauteed or pan fired. It also works for shrimp, prawns and scallops. Cooking skin side down will give it a crispy skin.
Grilling
Grilling
Not all fish are suitable for grilling. Fish used for grilling are usually thicker steaks or oily fish. Leaner thin cuts may fry out and be tough. Fish suitable for grilling include,
Fish should be cooked at medium to medium high heat so it cooks without burning
Poaching
Poaching is a versatile method and many types of fish can be cooked this way. Poaching cooks the fish in a hot liquid such as water, milk, wine or stock. Fish should be cooked at a simmer, usually for around 10 mins although this can vary based on the size of the fillet. Fish can be poached whole although this will take longer, depending on the type of fish, how much is being cooked and the thickness of the fish.
Baking
Fish can be placed on a greased or lined baking tray and placed into the oven. It can also be wrapped in a baking paper or foil parcel with other ingredients to give it more flavour. Using a parcel the fish will steam in its own juices. Baking on a tray, uncovered will result in a piece of fish that is more browned and crisp ( if the skin is left on)
Baked fish can also be topped with breadcrumbs and other additions and these will brown in the oven.
Deep Frying
The oil needs to be the right temperature ( around 180). Too low and the oil is absorbed into the batter, making it greasy. Too high and the outside will burn.
Deep - frying at home can be dangerous as large amounts of oil can be a fire hazard. Deep frying should not be done unless by an adult and with the correct equipment ( deep fat fryer rather than a saucepan)
Deep fried food should not be eaten too often as these foods provide high amounts of fat and energy ( calories)
Preparing Shellfish Safely
Many shellfish are filter feeders. This means that they can gather up bacteria and viruses from their environment they'll stop
When cooked in the shell, mussels, clams and oysters will open. Any that do not open should be discarded as they may present a risk.
raw shrimp and prawns will turn pink and firm up when properly cooked.
You should always wash hands through thoroughly before and after preparation and make sure that no raw shellfish for juices can contaminate surfaces for other food
Cooking With Shellfish
There are several ways to cook shellfish. A common way to cook mussels and clams is to steam them in a broth after containing butter white wine, garlic and lemon juice.
Larger shellfish like oysters can be baked or grilled. These are often cooked with butter and garlic so they can also be removed from the shells, poached and added to dishes such as seafood pasta.
Scallops are large shellfish that have a large speech marks a doctor muscle around thick piece of seafood that is usually pan fried for just a few minutes on each side
H.E - Prepaing and Cooking Fish
Cooking With Fish
Fish can be cooked in a variety of ways:
Sometimes fish can be eaten raw, as in sushi or cured with an acid ( eg lime juice) such as a dish called ceviche. Grilling and baking are usually healthier cooking methods because they use less fat than frying.
Buying Fish
Many fish can be bought pre-preapered, ready to cook or use immediately:
Fish can also be bought whole, which usually requires some preparation before cooking.
Preparing Whole Fish
Some very small fish can be cooked and eaten whole, eg Whitebait, but most fish require more steps before they are ready to eat
Descaling
Descaling a fish before cooking is important, as the scales are hard and have an unpleasant texture when eaten. To descale a fish, the knife or descaling tool should be run along the scales of the fish, in the opposite direction to the scales.
Gutting
The fins and gills are cut off before the fish is gutted. Gutting removes the entrails of the fish. This is important because keeping these in can spoil the fish`s flavour and make it deteriorate. To gut a fish, a shallow cut is made along the abdomen, and the guts are carefully pulled out.
Filleting
The fish is then “filleted.” This results in portions of fish that are separated from the head, tails and major bones.
Pin-boning
Often, small bones are still left and need to be removed. This is known as “pin-boning,” as these bones are often quite small ( like a pin)
Preparing Fillets
Once all the bones are removed, the fillet is trimmed at the edges. For larger fish such as salmon, the whole fillet is cut into portions. Before cooking, the fish fillets may be marinated or seasoned with herbs, citrus fruits or other flavourings
Different Ways of Cooking Fish
There are many ways to cook fish. These include:
Sauteing and Frying
Thin fillets or strips of thicker fish can be sauteed or pan fired. It also works for shrimp, prawns and scallops. Cooking skin side down will give it a crispy skin.
Grilling
Grilling
Not all fish are suitable for grilling. Fish used for grilling are usually thicker steaks or oily fish. Leaner thin cuts may fry out and be tough. Fish suitable for grilling include,
Fish should be cooked at medium to medium high heat so it cooks without burning
Poaching
Poaching is a versatile method and many types of fish can be cooked this way. Poaching cooks the fish in a hot liquid such as water, milk, wine or stock. Fish should be cooked at a simmer, usually for around 10 mins although this can vary based on the size of the fillet. Fish can be poached whole although this will take longer, depending on the type of fish, how much is being cooked and the thickness of the fish.
Baking
Fish can be placed on a greased or lined baking tray and placed into the oven. It can also be wrapped in a baking paper or foil parcel with other ingredients to give it more flavour. Using a parcel the fish will steam in its own juices. Baking on a tray, uncovered will result in a piece of fish that is more browned and crisp ( if the skin is left on)
Baked fish can also be topped with breadcrumbs and other additions and these will brown in the oven.
Deep Frying
The oil needs to be the right temperature ( around 180). Too low and the oil is absorbed into the batter, making it greasy. Too high and the outside will burn.
Deep - frying at home can be dangerous as large amounts of oil can be a fire hazard. Deep frying should not be done unless by an adult and with the correct equipment ( deep fat fryer rather than a saucepan)
Deep fried food should not be eaten too often as these foods provide high amounts of fat and energy ( calories)
Preparing Shellfish Safely
Many shellfish are filter feeders. This means that they can gather up bacteria and viruses from their environment they'll stop
When cooked in the shell, mussels, clams and oysters will open. Any that do not open should be discarded as they may present a risk.
raw shrimp and prawns will turn pink and firm up when properly cooked.
You should always wash hands through thoroughly before and after preparation and make sure that no raw shellfish for juices can contaminate surfaces for other food
Cooking With Shellfish
There are several ways to cook shellfish. A common way to cook mussels and clams is to steam them in a broth after containing butter white wine, garlic and lemon juice.
Larger shellfish like oysters can be baked or grilled. These are often cooked with butter and garlic so they can also be removed from the shells, poached and added to dishes such as seafood pasta.
Scallops are large shellfish that have a large speech marks a doctor muscle around thick piece of seafood that is usually pan fried for just a few minutes on each side
