Breaking
FoodNerdy Recipes Management System
Tag

Fish

Browsing
Cooking Tips

11 Tips for Cooking the Best Fish

Use these tips and you will have the tastiest fish!

  1. The most delicious fish is freshly caught, which is still alive (and until it starts to hurt), butchered and began to cook.
  2. Fresh fish can be stored in the refrigerator freezer for up to 3 days.
  3. Salted fish is first soaked in cold water for 1 hour, then cleaned of scales, gutted and soaked again for up to 6 hours, changing the water every hour.
  4. Herring becomes more juicy if, after cutting, it is soaked in milk or tea infusion (up to 30 minutes).
  5. The unpleasant odor of mud will disappear if the fish is rinsed in a cold salt solution.
  6. To make the fish easier to clean, it is recommended to immerse it in boiling water for 20-30 seconds.
  7. The fish must be cleaned, holding by the tail, the knife must be moved from tail to head. Start cleaning from the back.
  8. If you boil scales and a swim bladder in a small amount of water, you can get jelly for aspic. To do this, put in cold water and bring to a boil very slowly over low heat.
  9. To make cleaning the fish easier, cut off the fins with scissors.
  10. Putting your fingers in salt when cleaning slippery fish will make the work easier.
  11. Scales should not be removed from small perch, ruff intended for fish soup.
Keep Reading
By
Cooking Tips

15 Tips for Cooking Cool Fish

No holiday is complete without fish. Following these tips, you will have the most delicious fish on your holiday! 🙂

  1. Cook fish in a sealed container so that moisture does not evaporate unnecessarily.
  2. When frying fish, you can add a few pieces of raw potatoes to boiling vegetable oil. It will eliminate unpleasant roasting odors.
  3. Fish dishes can be served with lemon slices, sliced tomatoes, various dressings, and sauces.
  4. Thick-bottomed pans are good for frying fish.
  5. To prevent the fish from falling apart during frying, it is salted 15 minutes before cooking.
  6. You need to bake fish dishes in a highly heated oven.
  7. The cutlet mass is prepared from low-bone fish, minced fish is prepared only before cooking. Fish cakes will be tastier if you add finely chopped fried onions to the minced meat.
  8. Fish will not stick to the pan when frying if you add a little salt to the vegetable oil.
  9. For cooking 1 kg of fish, take 2 liters of water. The fish broth is salted at the beginning of cooking. Whole cooked fish is juicier and tastier, and steamed fish tastes better than boiled in water.
  10. When boiling, fish soup is cleaned, but scales and fins are not removed. The prepared fish is placed in cold water and very slowly, in 30-40 minutes, brought to a boil. When heated slowly, the fins (partially) and scales (completely) dissolve, giving the ear a density and a unique broth. When heated quickly, they brew and become tough, insoluble. With slow heating, the ear is ready 3-5 minutes after boiling.
  11. When cooking fish soup, it is useful to pour in from 50 ml to 100 ml of vodka per liter before heating.
  12. Small fish should be placed in boiling water for cooking, large fish in cold water. To boil the fish soup, the fish is placed in cold water, removing the eyes and gills.
  13. Pike perch, carp, pike, cut into pieces, boil for 15-20 minutes; fish weighing over 1 kg is cooked for about 1 hour.
  14. The most delicious fish soup is obtained from fresh ruffs, tench and perch.
  15. Sometimes, to improve the taste of the broth, add cucumber pickle or put a pod of fresh sweet pepper, dill, and an onion.
Keep Reading
By
Cooking Tips

13 Important Tips for Cooking Fish

We will help you prepare the most delicious fish! 😉

  1. The broth is never diluted with water, this will irreparably impair its taste.
  2. To make the fish more juicy, tender, it must be soaked in milk and only then salt and pepper.
  3. In an acidic environment, potatoes, peas and legumes do not boil well, remain tough; vegetables containing acid are placed at the very end of cooking.
  4. Raw or pre-fried fish is baked. When baking fish in the oven, the dishes must be filled to the brim; otherwise, the moisture will quickly evaporate and the dish will not taste good.
  5. If you pour fresh milk into a saucepan with fish, the smell will disappear, and the fish will become tastier and softer.
  6. When stewing fish, the taste of the dish will improve if you add boiled mushrooms.
  7. All fish dishes are cooked over low heat. As soon as the dish boils, the heat should be reduced.
  8. Before cutting, wipe the wooden board with a slice of lemon or moisten it with vinegar, then the board will not smell like fish.
  9. Boil squid whole or in large chunks, dipped in boiling salted water for 4-5 minutes, with low heat, adding fresh dill or parsley. With prolonged cooking, the meat becomes tough.
  10. Large shrimp are cut by hand, they have a light chitinous shell, from which the neck meat is easily extracted. The carapace of the cephalothorax is used for stuffing and cooking cancer oil.
  11. The shrimp are boiled for 8-10 minutes from the moment the water boils. Finished shrimp should float. Can be served whole.
  12. Shrimp broth has a pleasant smell and taste, after straining it can be used to make soups and sauces.
  13. Crayfish and lobsters should only be boiled alive, Dip into boiling water only upside down. Crayfish are especially tasty if caught in the fall. The larger the cancer, the tastier its meat.
Keep Reading
By
Cooking Tips

10 Tips for Cooking Fish

These tips will definitely help you cook delicious fish 🙂

  1. Before processing fish, place it in a bowl of water, if the fish sinks – it is fresh, if not, then refuse to cook this product.
  2. Frozen fish is thawed in cold water with the addition of 1/2 tbsp. tablespoons of salt per 1 liter of water.
  3. Fish fillets are thawed without water to avoid losing nutrients and impairing the taste of the fish.
  4. It is not recommended to boil bream, carp, navaga, carp – the broth turns out to be bitter.
  5. To eliminate the strong smell of fish frying, place one potato, peeled and cut into slices, in vegetable oil.
  6. To eliminate the pungent specific odor of flounder, remove the skin from the dark side when cleaning it.
  7. Food waste left over from fish preparation for frying (head, bones, fins, tails) should be used to boil a small amount of broth, in which you can make a delicious sauce.
  8. Do not allow the liquid in which the fish is boiled to boil too much.
  9. Fish broth is salted at the very beginning of cooking.
  10. Fish cakes will taste better if you put finely chopped and lightly fried onions in the minced meat.
Keep Reading
By
Cooking Tips

8 Tips for Cooking Fish for Sushi

With these tips, you will have the most delicious sushi ever!

  1. Moisten the fish with a damp cloth to make it easier to remove the scales. Holding the fish head firmly, scrape off the scales with a knife or grater in the direction from the tail to the head.
  2. Do the same for the other side of the fish. When cutting fish, always hold it by the head or tail. Place the fish belly towards you with the head on the left side. Peel back the fin with a knife and cut deeply into the flesh at the edges of the gill covers towards the pelvic fin until you cut the spine. Separate the head, then remove the insides.
  3. Then rinse the fish thoroughly in salted water, especially you gutted abdominal cavity. Dry the fish with a cloth. Place the fish obliquely on a cutting board with the tail facing you so that the belly is facing to the right. Cut from the pelvic fin to the tail. Flip those fish. Along the back of the carcass, cut the flesh to the ribs from right to left.
  4. Flip the fish to the other side along the axis. Use the edge of a knife to cut through the flesh at the edges of the bones that form the rib cage. Separate the body from the carcass. Flip the fish bones down and separate the flesh from the spine from the tail to the head.
  5. Flip the fish axially to the other side. Separate the flesh from the spine at the base of the tail. Free the body. Remove the remaining rib bones from the fillet.
  6. Place the body on a cutting board, skin side down, with the tail piece to your left. Make an incision at the base of the tail, grab the skin with your left hand, insert a knife between the skin and the flesh and use a sawing motion to separate the skin from the flesh.
  7. Use tongs to remove the remaining bones in the meat.
  8. If the body is too long, cut it in half along the line of the spine.
Keep Reading
By
Cooking Tips

5 Tips for Choosing Fish for Sushi

Making sushi is a very exciting process. It takes very little time, and the pleasure of homemade sushi is much more, because they are made with your own hands.

  1. Fish and shellfish with crustaceans used to make sushi must first of all be fresh, since in most cases they are eaten raw. Knowing the freshness of whole fish, chunks of fish, shellfish with crustaceans and other seafood will allow you to choose the freshest and therefore most delicious fish in the fish market or the best preserved frozen fish in a large store if possible.
  2. It is especially important that the whole fish is fresh, that is, not gutted with all the insides. When examining such a fish, make sure that the scales are not damaged and shiny, the flesh is elastic, the eyes are black and transparent, not bloody, the belly is hard, the gills are bright red. And of course, the absence of any fishy smell! Dull eyes and dirty gray gills clearly indicate that such fish must be boiled.
  3. When buying fish cuts, make sure the flesh is firm and shiny and the blood on the cuts is bright red. Since the meat loses its flavor and becomes crumbly when you wash the pieces of fish, it is best to buy the whole fish and cut it at home.
  4. Having bought fish, you should cut it up as soon as possible, and then store it in the cold. If you are going to cook the fish soon, place it in the refrigerator, wrapped in a pre-damp cloth. If the cut fish will be in the refrigerator for more than half a day, put it in a plastic bag. Opened fish dries up in the refrigerator.
  5. The taste of frozen fish depends on how deeply it is thawed. Fish will thaw best if placed in the refrigerator overnight, where it will thaw gradually. But if you are in a hurry, thaw the fish in salted water: put freshwater fish in a solution with 1/2 teaspoon of salt per 4 cups of water; for sea fish, take 1 tablespoon of salt in 4 glasses of water. This will avoid the loss of many of the flavors. But you can’t let the frozen fish thaw completely. As soon as it can be cut with a knife, then it is ready for further processing.
Keep Reading
By
Cambodia

Can you explain the use of fish sauce in Cambodian dishes?

Introduction: Understanding Fish Sauce in Cambodian Cuisine

Fish sauce is a ubiquitous ingredient in Southeast Asian cuisine, particularly in Cambodian dishes. It is a cornerstone of Cambodian cooking, adding depth and umami to the dishes. Fish sauce is a fermented condiment made from fish, salt, and water that has been used for centuries in Southeast Asian cuisine. It is a crucial ingredient in traditional Cambodian cuisine, providing a unique and robust flavor that is difficult to replicate with other ingredients.

History: The Origins and Evolution of Cambodian Fish Sauce

Cambodian fish sauce, also known as prahok, has been a staple of Cambodian cuisine for centuries. The origins of fish sauce can be traced back to ancient China, where it was used as early as the third century AD. As trade routes developed throughout Southeast Asia, fish sauce became a widespread ingredient, and it eventually found its way to Cambodia. Over time, Cambodian fish sauce has evolved to become a unique condiment with distinct flavors and a crucial ingredient in Cambodian cuisine.

Ingredients: What Goes into Making Cambodian Fish Sauce?

Cambodian fish sauce is made from a few basic ingredients: fish, salt, and water. The fish used can vary, but traditionally it is made using small, freshwater fish such as the Cambodian trey riel. The fish are cleaned and mixed with salt, then placed in barrels or jars to ferment for several months. The resulting liquid is then drained and bottled. Some Cambodian fish sauce may also contain sugar, garlic, or other spices, depending on the recipe.

Production: How Cambodian Fish Sauce is Made

The production process for Cambodian fish sauce is a time-consuming and labor-intensive process. First, the fish are cleaned and mixed with salt to extract their juices. The mixture is then placed in large jars or barrels and left to ferment for several months. As the fish ferment, enzymes break down the proteins into amino acids and peptides, creating the distinctive umami flavor. After fermentation, the liquid is drained and bottled, ready for use.

Flavor Profile: The Unique Taste of Fish Sauce in Cambodian Dishes

Cambodian fish sauce has a unique and robust flavor that is difficult to replicate with other ingredients. It is salty, savory, and umami-rich, with a slightly sweet undertone. The flavor can vary depending on the type of fish used and the length of fermentation. Cambodian chefs often use fish sauce as a flavor enhancer, adding depth and complexity to their dishes.

Culinary Uses: How Cambodian Chefs Utilize Fish Sauce

Cambodian fish sauce is a crucial ingredient in many Cambodian dishes, from soups and stews to dipping sauces and marinades. It is a versatile condiment that can be used in a variety of ways, adding depth and umami to a wide range of dishes. Cambodian chefs often use fish sauce as a base for sauces and dressings, adding other ingredients to create a complex flavor profile.

Health Benefits: The Nutritional Value of Cambodian Fish Sauce

Cambodian fish sauce is a nutritious condiment that is rich in protein and minerals. It is also low in calories, making it an excellent addition to a healthy diet. Fish sauce is a good source of omega-3 fatty acids, which have been linked to a variety of health benefits, including improved heart health and brain function.

Conclusion: Why Fish Sauce is Essential in Cambodian Cooking

Cambodian fish sauce is an essential ingredient in traditional Cambodian cuisine, adding depth and umami to a wide range of dishes. It is a versatile condiment that can be used in a variety of ways, from soups and stews to dipping sauces and marinades. Cambodian chefs have been using fish sauce for centuries, and its unique flavor has become a cornerstone of Cambodian cooking. Whether you’re a fan of traditional Cambodian dishes or looking to experiment with a new ingredient, fish sauce is a must-try ingredient with a rich history and a unique flavor.

Keep Reading
By
Congo (Congo-Brazzaville)

Can you tell me about the role of fish and meat in Congolese cuisine?

Introduction: Congolese Cuisine Overview

Congolese cuisine is influenced by various cultures, including Arab, Portuguese, and French. It is characterized by the use of grains, vegetables, fruits, and different types of meat and fish. Congolese cuisine varies by region, but common staples include cassava, maize, plantains, and peanuts. The cuisine is also known for its use of spices and herbs, such as garlic, ginger, and coriander.

Fish in Congolese Cuisine: A Staple Food

Fish is a staple food in Congo due to the country’s proximity to the Congo River and the Atlantic Ocean. Freshwater fish, such as tilapia and catfish, are commonly used in Congolese cuisine. Fish is often grilled or fried and served with a side of vegetables and rice or cassava. Fish is also used in soups and stews, such as the popular dish, “maboke,” which consists of fish steamed in banana leaves with spices and herbs.

Meat in Congolese Cuisine: A Source of Protein

Meat is also a common source of protein in Congolese cuisine. Beef, chicken, and goat are the most commonly consumed meats in Congo, though bushmeat, including antelope, monkey, and crocodile, is also consumed in some regions. Meat is often stewed or grilled and served with a side of vegetables, rice, or cassava. Meat is also used in soups, such as “sauce graine,” a stew made with beef or chicken and a sauce made from ground peanuts.

Classic Congolese Fish Dishes: Recipes and Ingredients

One classic Congolese fish dish is “kapenta,” which consists of small freshwater sardines cooked in a tomato-based sauce with onions, garlic, and chilies. Another classic dish is “ngulu,” which is made with smoked fish served with a side of cassava leaves stewed in peanuts.

Classic Congolese Meat Dishes: Recipes and Ingredients

One classic Congolese meat dish is “saka saka,” which consists of tender beef cooked in a sauce made from cassava leaves, palm oil, and spices. Another classic dish is “moambe chicken,” which is made with chicken cooked in a sauce made from palm nuts, onions, and chilies.

Cultural Significance of Fish and Meat in Congolese Cuisine

Fish and meat hold cultural significance in Congolese cuisine. They are often served during special occasions and celebrations, such as weddings and funerals. They also hold symbolic meaning, representing wealth, status, and hospitality.

The Impact of Geography on Fish and Meat Consumption in Congo

Geography plays a significant role in fish and meat consumption in Congo. Regions close to the coast and rivers have greater access to seafood and freshwater fish, while regions further inland rely more on bushmeat and domesticated animals for their meat consumption.

Conclusion: Fish and Meat in Congolese Cuisine, a Rich Culinary Experience

Fish and meat are essential components of Congolese cuisine, providing a rich culinary experience. The use of different spices, herbs, and cooking methods results in a variety of unique and flavorful dishes. The cultural significance and impact of geography on fish and meat consumption in Congo make them an integral part of the country’s cuisine and identity.

Keep Reading
By
Democratic Republic of the Congo

Can you tell me about the role of fish and meat in Congolese cuisine?

The significance of fish and meat in Congolese cuisine

Fish and meat hold a significant place in Congolese cuisine as they are consumed as a source of protein by the Congolese people. Both fish and meat are used in a plethora of traditional Congolese dishes to add flavor, texture, and a unique cultural identity to the cuisine. The availability of these ingredients is quite high as Congo is home to many lakes, rivers, and forests, which makes it easier for the Congolese people to access them for their daily meals.

Fish: A staple in the Congolese diet

Fish is a staple in Congolese cuisine as it is widely available and consumed in almost all regions of the country. The Congolese people use different methods to catch fish such as using nets, traditional fishing techniques, and modern fishing methods to ensure a steady supply of fish. Fish is often served grilled, smoked or fried, and is used in soups, stews, and sauces. The use of fish in Congolese cuisine is not only limited to its nutritional value, but it also has significant cultural and traditional importance.

The different types of fish used in Congolese dishes

The Congolese people use a wide variety of fish in their dishes, including tilapia, catfish, bream, Nile perch, and many more. Tilapia is one of the most common fish used in Congolese cuisine, and it is often grilled or fried. Catfish, on the other hand, is used in making soups and stews. Nile perch is another popular fish in Congo and is often served with a sauce made of tomatoes, onions, and peppers. The Congolese people also use dried fish, which is often added to stews to enhance the flavor.

Meat: A less common but still important ingredient

While fish is the most commonly consumed source of protein in Congo, meat holds significant importance in Congolese cuisine. While not consumed as frequently as fish, meat is still used in many traditional Congolese dishes. The availability of meat in Congo is lower than that of fish, which makes it more expensive and less accessible for the majority of the population.

The most popular meats used in Congolese cuisine

Beef, chicken, and goat are the most popular meats used in Congolese cuisine. Beef is often used in stews and is consumed throughout the country. Chicken is used in making a traditional Congolese dish called Poulet a la Moambé, which is a stew made with chicken, palm nuts, and spices. Goat meat is consumed in rural areas and is often prepared by roasting it over an open flame.

How fish and meat are prepared in Congolese dishes

The Congolese people use a variety of methods to prepare fish and meat. Fish is often grilled, fried, or smoked and is used in soups, stews, and sauces. Meat is usually roasted, grilled or used in stews. The use of spices and herbs is also popular in Congolese cuisine, which adds flavor and aroma to the dishes.

The cultural and social importance of fish and meat in Congolese cuisine

Fish and meat hold significant cultural and social importance in Congolese cuisine. These ingredients not only provide a source of protein but also play an important role in traditional and cultural celebrations. For example, during weddings and other significant events, meat and fish are often served to guests to show hospitality and respect.

Conclusion: The integral role of fish and meat in Congolese cuisine

In conclusion, fish and meat hold significant importance in Congolese cuisine. Fish is the most commonly consumed source of protein in Congo, while meat is less common but still important. The Congolese people use a wide variety of fish and meat in their dishes, and these ingredients play an important role in traditional and cultural celebrations. The use of fish and meat in Congolese cuisine not only provides nutritional value but also adds flavor and cultural identity to the cuisine.

Keep Reading
By
Estonia

Can you tell me about the role of fish in Estonian cuisine?

Introduction: Estonian cuisine and its specialties

Estonian cuisine is a reflection of the country’s history and geography, with influences from neighboring countries such as Russia, Sweden, and Germany. The cuisine is characterized by the use of local and seasonal ingredients, particularly grains, potatoes, and dairy products. Estonian cuisine is also known for its smoked and cured meats, as well as its seafood dishes.

Fish in Estonian history and culture

Fish has played an important role in Estonian history and culture, dating back to the time of the ancient Livonians, who were skilled fishermen and traders. Fish was a staple food for many Estonian coastal communities, and it was often preserved through smoking and pickling to ensure a steady supply throughout the year. Fishing also played a significant role in the development of trade and commerce in Estonia, with fish being a valuable commodity that was traded throughout the Baltic region. Nowadays, fish remains an important part of Estonian cuisine and culture, with a variety of traditional dishes and preparation methods still in use.

Traditional methods of preparing fish in Estonia

Smoking and pickling are still common methods of preserving fish in Estonia, with smoked fish being particularly popular. Smoked fish is typically made using local varieties such as sprats, herring, and salmon, and is often served with rye bread and butter. Another traditional method of preparing fish is to salt it, which helps to preserve it for longer periods of time. Salted fish is often used in soups and stews, and is also a popular ingredient in traditional Christmas dishes.

Popular fish dishes in Estonian cuisine

Fish is a common ingredient in many Estonian dishes, with some of the most popular being fried or breaded fish, fish stew, and fish pie. One of the most well-known Estonian fish dishes is “kiluvõileib”, a sandwich made with smoked sprats, butter, and sliced onion on rye bread. Other popular fish dishes include “heeringas hapukoorega”, which is herring in sour cream sauce, and “õngitsejatele”, a fisherman’s soup made with a variety of fish and vegetables.

The role of fish in Estonian festivals and celebrations

Fish plays an important role in many Estonian festivals and celebrations, particularly during holidays such as Christmas and Midsummer’s Eve. Traditional Christmas dishes often include salted or pickled herring, while Midsummer’s Eve is celebrated with a feast of grilled or smoked fish, along with other traditional foods such as potato salad and strawberries.

Fishing and sustainable seafood in Estonia

Fishing is an important industry in Estonia, with a long history of sustainable fishing practices. The country has strict regulations in place to ensure that fish stocks are not depleted, and that fishing is done in an environmentally responsible manner. Estonia is also a member of the Marine Stewardship Council, an international organization that promotes sustainable fishing practices and certifies seafood that comes from well-managed fisheries.

The economic importance of fish in Estonia

Fish is an important part of the Estonian economy, with the fishing industry contributing to both the domestic and export markets. The country’s location on the Baltic Sea makes it a prime location for fishing, with a variety of species such as herring, sprats, and salmon being caught and processed for sale. The fishing industry also provides employment for many people, particularly in coastal communities.

Conclusion: The significance of fish in Estonian cuisine

Fish is a vital part of Estonian cuisine and culture, with a long history of traditional preparation methods and dishes. The role of fish in Estonian festivals and celebrations highlights its importance to the country’s identity and heritage. The sustainable fishing practices and economic importance of the industry further emphasize the significance of fish in Estonian cuisine.

Keep Reading
By