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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.
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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.
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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.
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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.

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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.

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