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The Ultimate Guide to Fish Perfection: 5 Traditional Secrets to Master Fish Cooking

With these 5 simple yet effective tips and tricks, you can create a delicious and hearty fish stew that will impress your family and friends on those chilly days.

Administrator

9 September, 2024

1. Choosing Fresh Fish

Ingredients are one of the most important factors in making a delicious and flavorful pot of braised fish. Therefore, when choosing fish to cook, you should select the freshest fish possible. Depending on whether you want to buy river or sea fish, you can find different criteria and tips for choosing the best fish. However, when buying fish, you can generally follow these guidelines:

– Opt for fish that are still alive, swimming vigorously, and have bright, vibrant colors. Avoid fish that look pale and swim sluggishly, as they may be close to death.

– Look for fish with clear eyes and a resilient cornea. Avoid fish with cloudy eyes or eyes that appear sunken.

– Fresh fish usually have bright red gills and firm, tight skin around the gills. Their scales should be shiny and firmly attached to the body. For slippery fish, choose those with smooth, shiny, and moist skin.

– Sea fish tend to have a briny scent, while river fish often have a distinctive muddy aroma. Avoid fish with a strong, pungent odor.

2. Neutralizing the Fishy Smell

As fish typically have a strong, fishy smell, it’s important to prepare them carefully. You can soak the fish in a diluted salt water solution, rice washing water, or use cooking wine or vinegar to neutralize the odor. During the cleaning process, remove the black membrane inside the belly of the fish and rinse off any slime on the exterior. For some types of fish with a long, white strand along the spine, remove this strand to reduce the fishy smell.

3. Marinating the Fish

To enhance the flavor and aroma of the braised fish, it’s essential to marinate the fish before cooking. Combine salt, fish sauce, sugar, and cooking oil, and marinate the fish for 20 to 30 minutes. Additionally, you can use ginger and galangal while braising the fish to further enhance its flavor and taste.

4. Braising the Fish

When braising the fish, avoid using chopsticks to turn the fish too frequently, as it may break apart. Use hot water instead of cold water, and add enough water to cover the fish so that it doesn’t dry out during the braising process. Keep the lid on the pot to ensure even cooking and allow the flavors to infuse the fish.

5. Adjusting the Heat

One of the secrets to delicious, tender, yet firm braised fish is temperature control. Start with high heat until the water in the pot boils, then reduce the heat to a gentle simmer for an extended period to allow the fish to cook through and absorb the flavors. Maintain a consistent, moderate temperature to ensure even cooking, with the fish meat shrinking slightly and becoming tender and flavorful, while the bones soften and become slightly crumbly. Avoid excessive heat, as prolonged braising can lead to overcooked, mushy fish with an uneven texture and a potential burnt taste.

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Frequently asked questions

The key to mastering fish cooking is to understand the 5 traditional secrets: selecting the right fish, preparing it properly, using the right cooking method, adding flavor, and knowing when it’s done.

Choose fresh, high-quality fish with clear eyes, bright red or pink gills, and firm, shiny flesh that bounces back when pressed. Avoid fish with dull eyes, discolored gills, or flesh that is soft and mushy.

Scale, gut, and fillet the fish to remove any unwanted bones and skin. Rinse the fish under cold running water and pat it dry with paper towels before cooking.

Grilling, pan-frying, baking, steaming, and poaching are all excellent methods for cooking fish. Each method has its own benefits and is suitable for different types of fish and recipes.

Marinate the fish in a mixture of herbs, spices, and acids like lemon juice or vinegar to add flavor and moisture. You can also stuff the cavity of the fish with aromatic ingredients like lemon slices, garlic, and herbs.

The fish is done when it reaches an internal temperature of 145°F. You can also use a fork to flake the flesh – if it’s opaque and flakes easily, it’s cooked. Be careful not to overcook fish as it can become dry and rubbery.