Breaking
FoodNerdy Recipes Management System
Tag

Fish

Browsing
Australia

Beer-Battered Fish and Chips: Dip fish fillets in beer batter and deep-fry until golden, serving with thick-cut chips.

Introduction: Beer-Battered Fish and Chips

There are few dishes that can match the popularity and comfort of beer-battered fish and chips. This classic dish is a staple in many British establishments and has become a beloved comfort food all over the world. The crispy, golden batter and flaky fish fillets make for a perfect combination with thick-cut chips. Whether you are looking to enjoy a casual dinner at home or want to impress your guests with a classic pub meal, beer-battered fish and chips is a surefire crowd-pleaser.

How to Make Beer Batter for Fish Fillets

The key to making beer-battered fish and chips is the beer batter. The batter should be light, airy, and crispy, with a flavor that complements the mild taste of the fish. To make the batter, you will need flour, baking powder, salt, and, of course, beer. You can use any type of beer you like, but a light lager or ale works best.

To make the batter, mix the dry ingredients together in a bowl and gradually add the beer until the batter is smooth and lump-free. The batter should be thick enough to coat the fish fillets, but not too thick that it becomes clumpy. Let the batter rest for a few minutes, and it will become even lighter and airy.

Deep-Frying Tips for Perfect Golden Fish and Chips

Deep-frying can be intimidating, but with the right tools and techniques, it’s easy to achieve perfectly golden fish and chips. Start by heating the oil in a deep pan or deep fryer. The oil should be hot but not smoking, around 375°F. To test if the oil is hot enough, drop a small amount of batter into the oil. It should sizzle and rise to the surface immediately.

Dip the fish fillets into the batter, making sure they are fully coated. Gently place the fillets into the hot oil, and fry for 3-4 minutes on each side until golden brown. Drain the fish on a paper towel-lined plate, and season with salt and pepper to taste. Serve with thick-cut chips, a side of tartar sauce, and a wedge of lemon.

In conclusion, beer-battered fish and chips is a classic dish that is easy to make and delicious to eat. With a light, crispy beer batter and perfectly fried fish fillets, this dish is a must-try for seafood lovers. So, next time you’re in the mood for some comfort food, whip up a batch of beer-battered fish and chips and enjoy a taste of the pub at home.

Keep Reading
By
Food

Greenpeace: Severely Limit Fish Consumption

The environmental protection organization Greenpeace advises a sharp reduction in fish consumption, the stocks are overfished worldwide. An exception is a fish, of all things, which disgusts many.

If you believe a study recently published in the journal “Nature”, the actual extent of overfishing goes far beyond the official figures from the FAO.

“Global fisheries take about 50 percent more from the oceans than previously thought. Since the mid-1990s, global catches have been falling, and much more so than previously thought. But given that global fishing effort has increased over the same period, that leaves only one conclusion The number of fish in the world’s oceans is decreasing, the world’s oceans are being overfished,” said marine researcher Dr. Rainer Froese to Greenpeace.

“Consider fishing a delicacy”

In view of these dramatic figures, Greenpeace has published its updated “Fish Purchasing Guide”.

According to the guide, which can be downloaded or downloaded as a free app, we can only eat one type of fish with an unconditionally good conscience: the carp. With all other fish species, it is important to take a closer look: “Numerous fishing and breeding methods damage the environment considerably. Many stocks are overfished. In order to make an environmentally conscious choice, it is not enough to look at the fish species alone – the decisive factor is where and how the fish was caught or farmed,” says Sandra Schöttner, a marine expert at Greenpeace.

For example, salmon is marked red, which means it is not recommended. However, there are exceptions: Pacific salmon from the Northwest Pacific and there from Sakhalin or the Gulf of Alaska can be bought with reasonably good conscience – if caught by a trap, trolling, or gillnet.

If consumers want to follow Greenpeace’s consumption recommendations, they should carefully study the packaging or ask the fishmonger very specific questions.

Eel, mackerel, and redfish are all classified without exception as “red”. But also the Alaska pollock, which is found in many fish fingers and gourmet fillets and is one of Germany’s most consumed edible fish.

Keep Reading
By
Food

Poké: Fish Salad Like in Hawaii

Get that Hawaiian attitude to life at home! Poké is a spicy marinated fish salad with all sorts of delicacies from land and sea.

The island of Hawaii is known for its relaxed lifestyle, but also for exciting culinary creations. Here “crossover” is cooked in the best sense of the word with European, American, Asian and Maori influences.

One example of the diversity of Hawaiian cuisine is poké: marinated fish filleted into bite-sized chunks. Poké is similar to the South American specialty ceviche, but has a slightly different flavor: the fish, typical tuna, is marinated in soy sauce and served with seaweed and onions. Sounds good? Then you should read on and prepare your own Poké on a hot summer day. We found the recipe on Hawaii Magazine’s website and can’t wait to try this treat!

It goes without saying that the fish used to prepare the poké must be very fresh.

Hawaiian Poke

Ingredients

  • 1/2 kg fresh tuna steaks
  • 50 g shoyu soy sauce
  • 30 g spring onions, cut into fine rings
  • 30 g finely chopped vegetable onions
  • 50 g seaweed salad (buy online here)
  • 2 tsp sesame oil
  • 1 tsp fresh ginger
  • 1 chili, without seeds, in fine rings
  • some sea salt to taste
  • 2 tsp toasted sesame seeds
  • 2 teaspoons toasted, chopped macadamia nuts

Preparation

  1. Cut the tuna into bite-sized cubes.
  2. Mix all the ingredients in a bowl and let the Poké sit in the fridge for at least two hours.
  3. Tip: If you don’t like fish, you can also prepare the Poké with cooked shrimp or smoked tofu, for example.

Aloha and Bon appetit!

Keep Reading
By
Food

Expert Explains: This is Why Fish is so Healthy

It is said that eating fish is healthy. Rosina Püttmann from the Competence Center for Nutrition in Kulmbach explains why this is actually the case and which fish also score in terms of sustainability and regionality.

Rosina Püttmann: Regular consumption of fish can, for example, reduce the risk of heart disease, stroke or dyslipidemia. In addition to high-quality protein and omega-3 fatty acids, fish also provides vitamin D, selenium and iodine. High-fat sea fish such as salmon, mackerel or herring are particularly rich in long-chain omega-3 fatty acids. But domestic freshwater fish such as trout or carp also contain the same amount of omega-3 fatty acids as low-fat sea fish (saithe, hake, plaice or redfish).

How often should we eat fish – and how much?

The German Society for Nutrition (DGE) recommends one to two portions of fish per week, ideally 70 g of high-fat sea fish such as salmon, mackerel or herring and 150 g of low-fat fish. In reality, however, significantly less fish is eaten.

As part of its quality standards for community catering, the DGE recommends e.g. For example, sea fish should be included in the menu four times within 20 catering days (i.e. once a week) in day-care centers and schools.

Franconia is considered a fish region: which local species is the healthiest?

Trout, char and especially carp can be found most often on the menu in the Franconian region. These freshwater fish also contain the nutrients mentioned that make fish so valuable as food. A weekly fish meal of 200 g of trout or char fillet can cover the need for omega-3 fatty acids.

The carp, which is popular in Franconia, is in no way inferior to the ingredients of its freshwater colleagues. The fat content of the carp depends on its feeding. The natural fat content is around 4-5%, similar to that of trout.

How do I get the best out of the fish?

Whether roasting, baking, boiling, poaching, grilling, stewing or steaming, all cooking methods are suitable for fish. In general, nutrient-friendly cooking methods such as stewing or steaming should be preferred. The additional addition of fat can be dispensed with here.

For fat-free steaming, you can place the fish with herbs in a roasting foil and then cook in the oven. Herbs and spices such as basil, dill, curry, thyme, pepper, mustard, mustard seeds, ginger and garlic go well with the fish.

Anyone who likes to eat the fish fried and/or breaded or deep-fried should be aware of the higher fat content, which is then hidden in the breading.

Keyword sustainability: What do consumers have to consider?

More and more fish stocks are affected by overfishing. It is therefore important to pay attention to a sustainable origin and to select fish from stock-preserving and environmentally friendly fisheries or aquaculture. Seals from various organizations and associations, such as the MSC seal or the ASC seal, offer help with purchasing. For orientation, there are also checklists and guides for buying fish that show which fish are a good choice. Local fish such as Franconian carp score points in terms of sustainability with shorter transport routes and their freshness.

Keep Reading
By
Food

Apples, Cabbage and Fish: How Healthy is The Nordic Diet?

In contrast to the Mediterranean diet, the Nordic diet relies on foods that grow in the north. But is this diet really healthier?

What is the Nordic Diet?

The Nordic diet “is not a classic diet, but a long-term diet for northern Europeans,” says Antje Gahl from the German Society for Nutrition (DGE). It is adapted to the Nordic conditions and the food available and traditionally used there. “These are apples, pears, berries, root vegetables, cabbage, whole grains, rye bread and cereal flakes,” says Margret Morlo from the Association for Nutrition and Dietetics (VFED). Fish, milk and milk products, potatoes and vegetable fats typical of the region are also included.

There are many important vitamins in local berries, cabbage and root vegetables. Regional and seasonal fruits and vegetables have a lot of flavor. Because they don’t have to be brought in from afar, not as many ingredients are lost. Animal products such as meat or eggs are rarely part of the Nordic diet. Products made from whole grain cereals or rye bread are regarded as healthy fillers. They contain a lot of good carbohydrates and minerals. Fats from high-quality rapeseed oil and spreads made from it should be consumed in moderation but daily.

Fish and seafood are part of the Nordic diet

The Nordic diet also includes fish and seafood, which are high in good fats. Here, too, there are varieties from regional rivers and lakes – such as perch, trout, herring, salmon or mackerel. Low-fat milk and dairy products are also on the menu. Local potatoes provide many important dietary fibers. Fresh herbs and mushrooms from the forest add the right touch to meals. And plenty of water should not be missing: at least one and a half liters per day – also as unsweetened fruit or herbal teas. As always, snacks with a lot of sugar or alcohol should only be served in moderation.

How healthy is the Nordic diet? But is the Nordic diet really as healthy as the Mediterranean diet? “That’s not entirely clear yet,” explains Prof. Matthias Schulze. He is head of the Department of Molecular Epidemiology at the German Institute for Human Nutrition Potsdam-Rehbrücke (DIfE). Scientists around Schulze have evaluated the data of around 27,500 people. The influence of the Nordic diet was also examined. Using points, the researchers calculated whether there was a link between the degree to which the Nordic diet was adhered to and the incidence of diabetes, heart attack, stroke and cancer.

“It could not be determined that the Nordic diet had a positive effect on diabetes,” says Schulze. According to him, the results indicate that those who eat this way are less likely to suffer from a heart attack. The scientists did not see a connection between the Nordic diet or Mediterranean diet and cancer. However, the two diets could possibly reduce the risk of cancer. “To do this, however, further studies would have to focus more specifically on individual types of cancer,” says Schulze.

Lower risk of diabetes and heart attack

“According to our results, the positive health consequences for people who follow the rules of the Mediterranean diet are greater than if they rely on the Nordic diet,” says Schulze. The Mediterranean diet can reduce the risk of chronic diseases not only in Mediterranean countries, but also in Germany.

That means: If you eat plenty of vegetables, fruit, nuts, seeds, fish, legumes, cereals and olive oil, but little meat, milk and dairy products, you live a healthy life. In general, the following applies to cooking and eating: “Use regional and seasonal products wherever possible,” says Morlo. Organic foods should preferably be consumed – according to Morlo, they are demonstrably healthier than conventional foods, and finished products should only rarely be used. One thing is also important for feeling good about your body and life: “Eat mindfully and with pleasure,” says Morlo.

Keep Reading
By
Food

Salmon, Trout and Co.: How Healthy is Fish Actually?

Fish is a regular part of the menu for many; after all, he is generally considered to be very healthy. But you also want to consume fish sustainably

The problem with the fish: you should know that

Fish is generally considered healthy in our society. The reason for this assessment is the high-quality protein it contains, essential and health-promoting fatty acids (such as omega-3 fatty acids), valuable vitamins and numerous minerals. But not only the health aspect has to be considered when consuming fish: Sustainability must not be neglected either.

The term “fishing” is also associated with terms such as “animal suffering”, “environmental destruction” and “overfishing”. In order to decide whether the purchase of a fish is compatible with the concept of sustainability, the fishing areas, the fishing methods and the certificates must be examined. Only those who consciously consume fish can take a step against the problems of fishing and thus do something good for the environment.

Keep Reading
By
Cooking Tips

6 Tips for Grilling Trout and Fish

The sun is high in the sky and finally, the grill can be taken out again. Summertime is automatically also grilling time, although you don’t necessarily have to grill steaks and sausages. A fresh fish and especially a trout are a highlight on the grill and amaze with their variety. When grilling fish and trout, however, there are a few points that you should bear in mind. This is the only way to ensure that your fish becomes a real treat.

Grill the right types of fish

Firm-fleshed and high-fat fish species in particular are perfect for grilling and make the grill menu a delicious experience. This includes the popular trout, but also salmon, tuna, sea bass, or sea bream. Of course, you don’t necessarily have to work with fillets, a whole fish can also be grilled. Trout, sea bream, and sea bass are best suited for this step. They have an excellent portion size and the meat is quite robust so it doesn’t fall apart easily.

Before the grilling begins, you should recognize fresh fish. Then you can cut 1 to 3 centimeters into the fish on both sides. It is just as important that you coat the grid and the fish well with oil, otherwise, the skin will stick. But do not use too much oil, otherwise, flames will form.

Grilling fish means protecting and cooking

You should not see the skin as a disruptive factor but as a protective layer. Always grill the fish fillets on the flaky skin. For larger fish, you should choose a fillet with skin and center bone. This gives the meat a little more grip and it stays juicy when cooking. In addition, nice and crispy fried skin is considered by most gourmets to be the tastiest thing about fish. Otherwise, the optimum cooking point for a fish plays an important role. Pierce the thickest part of your food with a knife and carefully push the meat apart. The flesh must be bright white, depending on the type of fish, and no longer shine through. If this is the case, you can serve the fish. On the other hand, if you have a whole fish on the grill, gently pull on the dorsal fin. If this can be easily pulled out of the fish, then the optimal cooking point has been reached.

Cook the fillets in the aluminum foil

Fish is quite delicate and can quickly disintegrate on the grill if the heat is too high or it is cooked incorrectly. This not only destroys the pleasure of grilling but also the grill itself. Therefore, work with a piece of closed aluminum foil. Place the fish in the foil and preferably add some wine or fish stock to the package so that the trout stays juicy. Twigs of herbs or small pieces of vegetables are also a highlight and can be wrapped directly. The most important thing, however, is that you grease the foil well from the inside so that the fish does not stick. Just close the foil and off to the grill.

Useful helpers when grilling fish

There are some practical helpers that will make preparing fish much easier for you. For example, there are special grill baskets or fish tongs where you can simply clamp the fillet. This will prevent the fish from falling apart when turning. Grill trays, on the other hand, are ideal if you want to grill particularly sensitive fillets without skin. The shells absorb part of the heat and cook the fish very gently. When grilling fish, you should always have a spatula or spatula ready, because this way the fillets can be turned over without breaking.

Fish herbs, spices, and more

To grill a perfect fish, don’t neglect the companions. Spicy herbs like rosemary, dill, mint, basil, and thyme go perfectly with fresh fish. However, spices such as fennel or chilies also add a special touch to grilled fish. It is important that you make three or four deep cuts in the fresh fish before grilling. This allows the aromas to spread better. Spices, on the other hand, can be massaged in nicely. If you want to put a whole fish on the grill, then fill the abdomen with sprigs of herbs, lemon slices, or garlic. These “steam” through the entire fish from the inside and give it a spicy note.

The right marinade for the grilled fish

A marinade can be a good way to give a fish that special something. You should use oil or soy sauce as the basis of a marinade for pickling. Now there are no limits to your imagination, with ginger, mustard, lemon, and lime peel as well as garlic and spring onions being perfect for fish and trout. Place the fish in the seasoning liquid two to three hours before grilling, turning it several times. It is essential that you dab the marinade well before grilling

Keep Reading
By
health

Fish Oil for the Supply of Omega-3 Fatty Acids

Fish oil is a fatty oil made from various types of fatty fish such as salmon, tuna, anchovies, herring, or mackerel. They contain a high percentage of the polyunsaturated omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

High-fat fish is considered one of the best sources of unsaturated fat, but meat, vegetable oils, nuts, and avocados are also high in these long-chain, healthy fats. Supplemented with vitamin E, which binds individual oxygen particles – the so-called free radicals – in the body and thus helps to prevent inflammation.

Supply of the body with unsaturated fatty acids

Anyone who doesn’t like fish but suffers from arteriosclerosis – the increasing narrowing and stiffening of blood vessels due to cholesterol deposits – could use fish oil to improve the transport of oxygenated blood. Unsaturated fatty acids support the flexibility of the cell membrane, and the brain also consists largely of fats. The polyunsaturated DHA plays a key role here. In addition, unsaturated fatty acids have an anti-inflammatory effect, are precursors of hormones, and ensure increased cell division.

Unsaturated fatty acids – often also referred to as “good fatty acids” – have a high proportion of omega-3 fatty acids or alpha-linolenic acid and omega-6 fatty acids or linoleic acid, which are considered good fats from a health point of view because they help lower cholesterol levels in the body. If the cholesterol level in the body is too high, cardiovascular diseases are the result. Therefore, many doctors are demanding that such fats should be included in the diet – also because the human body cannot produce them itself, but has to absorb them through food.

Fats are necessary for everybody – they provide energy and, together with proteins and carbohydrates, are one of the three basic building blocks of human nutrition. But the fats are also divided into three groups:

Saturated Fatty Acids

Saturated fatty acids consist primarily of highly processed animal fats. Butter and cheese are classic examples here. If too much butter is consumed, the cholesterol level of the damaging LDL cholesterol in the blood rises.

Monounsaturated fatty acids

Monounsaturated fatty acids can be produced by the body itself, but are also found in rapeseed and olive oil. With their help, the blood cholesterol level can be neutralized again or at least improved.

Polyunsaturated fatty acids

Polyunsaturated fatty acids are essential, i.e. they cannot be produced by the body itself. It is, therefore, necessary to supply them with food. Omega-6 fatty acids are mainly found in high-quality vegetable oils.

The “German Society for Nutrition” (DGE) recommends that between 7 and 10 percent of the total daily energy intake should consist of unsaturated fatty acids. However, studies have shown that people are increasingly consuming so-called “bad” or “saturated” fats and that this eating behavior leads to more health problems.

Fish oil for the supply of unsaturated fatty acids

Longer-term studies observing the effects of regular fish consumption (once or twice a week) have clearly shown heart health benefits. If you like to eat fish, however, you should not resort to dietary supplements such as fish oil, but adjust your own diet accordingly. If you can’t taste fatty fish and seafood and still want to eat more unsaturated fatty acids, there is high-quality fish oil for you or you can reduce your meat consumption.

Fish oil also has an antithrombotic and anti-inflammatory effect. As a dietary supplement, it is taken in the form of soft capsules to ensure a sufficient supply of essential omega-3 fatty acids and to prevent cardiovascular diseases. Omega-3 fatty acids are also a good way to achieve healthy cholesterol levels. However, fish oil capsules can also lead to side effects, such as nausea, vomiting, or belching.

Keep Reading
By
Lifestyle

Recognizing Fresh Fish and Preserving Fish

Identifying fresh fish and preserving fish made it easy. Recognize the fresh fish with tips and tricks and avoid smelly fish. Also, make fish last longer and thaw fresh fish without loss of quality and bring it home after fishing.

How do you recognize fresh fish?

If you want to test whether the fish is fresh when you buy it, look closely at the scales. If the scales are shiny and fit snugly against the skin of the fish, this is an indication of freshness. The gills must not be grey. They should be red or pink in color.

Fresh fish without loss of quality

Freshly caught fish spoils quite quickly. Warm weather wears it out, guts accelerate spoilage, and pH levels quickly drop into the acidic range—if you don’t treat the fish you catch properly, you’ll have little pleasure in eating it. Freshly caught fish should be killed and gutted after being caught. Then wrap it in greaseproof paper and keep it cool. This means it can be taken home and processed there without any loss of quality.

Leave the fish in the water for as long as possible

When a nice fish has bitten and you want it to end up on your plate later, it’s best to put it back in the water – in a large and spacious keepnet, of course, so it doesn’t swim away from us. This allows the fish to stay alive for as long as possible and is therefore fresher.

However, caution is advised: In some federal states it is forbidden to keep fish in keepnets. Here the prudent fisherman should inquire sufficiently before fishing. In the worst case, fines and confiscation of the fishing equipment can threaten.

Chill the dead fish as much as possible

The fish should not be taken out of its net until the angler has gone home. The fish is to be stunned directly and without delay with a blow on the head. He can now be killed with a knife wound between the pectoral fins. The fish should be gutted immediately afterward. If the intestines remain in the fish for too long, they can negatively affect the meat quality.

Once the fish has been gutted (it can be worthwhile to remove the head and the roughest scales as well), pack it up. Please do not use foil for this. This packs the fish as airtight as possible and the dead meat cannot evaporate. Greaseproof paper or the small bags made of this material is definitely better. The fish is to be packed in it.

The best thing for the meat quality is to keep the fish refrigerated. Because as soon as it is dead, the pH value of the meat slowly drops and makes the fish sour and soon inedible. Either you wrap a wet, cool towel around it. Or you can put it together with the wrapped greaseproof paper directly in a cool box. You can use it to go home and eat the fish or freeze it. However, it should be processed after 2-3 days.

Eat frozen fish with no aftertaste

Fish will keep best if you freeze them. So that the frozen fish does not retain its frozen taste, you can defrost it in milk. The aroma of the fish is brought out again.

Keep Reading
By
Food

Being Pescetarian: A Life of Fish But no Meat

Those who follow a pescetarian diet do not eat meat. Pescetarians, however, continue to eat fish and seafood. How useful is this diet?

Pescetarians, also known as pesco-vegetarians, often feel like they can’t please anyone. From the point of view of vegans and meat eaters, they are simply inconsistent – according to the motto: “Then don’t do it at all!” Vegetarians, on the other hand, are upset that fish is offered to them at times. And of course the pescetarians are to blame for the assumption that vegetarian only means “no meat”.

Hardly any form of nutrition makes itself unpopular with so many sides at the same time as pescetarianism. However, it has its own advantages and disadvantages. We explain what speaks for and against a meatless diet with fish – and what you should pay attention to if you want to start with it.

Pescetarians: not meat, but fish

The definition of pescetarianism is actually quite simple. The word derives from the Latin “piscis” (fish). Pescetarians do not eat meat or products derived from it, but eat fish, and often seafood and molluscs as well. Dairy products and eggs are usually also on the table.

There are, of course, many reasons not to eat fish, such as overfishing in the seas, problematic fishing methods or seals that are not very trustworthy. Many pescetarians should be aware of this – just as meat eaters usually know (and often ignore) that the production of cheap meat causes animal suffering and ecological problems.

Keep Reading
By