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Celcius to Farenheit Formula :
F= (1.8 X C) + 32
Fresh Fish - Where to Buy, What to Look For, And How to Cook
By Uma Wylde

Buying Fresh Fish:

Always buy sustainable fish and avoid any threatened and declining species.

Look for the freshest fish on the counter even if it means adapting your recipe to suit the fish.

Buy from a reputable source with fast turn over and where possible by a whole fish or have steaks or fillets cut to order, (cutting immediately exposes new surfaces to microbes and the air).

If you're buying pre-cut fillets or steaks make sure the flesh is glossy and there are no brown edges which signify oxidation of oils.

Fresh fish smell of the sea and are firm to the touch. The eyes are clear, black, bright and convex, the gills are deep red and the skin glistens with a thin coating of slime.


Eat fish the same day of purchase, or very soon after. Remove any plastic wrapping and rewrap in greaseproof or parchment and store in the coldest part of the fridge.
Ice is the key to maintaining fresh fish. Keep fish on ice (preferably crushed) and it will last double the length of time than normal.

Marinating Fish: Most fish benefit from a brief and simple marinade before cooking. Just add a squeeze of lemon juice and a sprinkling of salt return to the fridge for 30 minutes and this results in firmer flesh and improved texture. For something a little more exciting try the marinade recipe below.

Tamarind Fish Marinade: Tamarind is invaluable for bringing a twang of tartness to all kinds of dishes. Here I'm using it in a simple marinade which compliments fish brilliantly and gives some zing. After marinading, cook the fish under a hot grill or better still over some hot charcoal on the barbeque.

Ingredients:

1 tsp coriander seeds

1 tsp cumin seeds

¼ tsp cayenne pepper

¼ tsp salt

2 cloves garlic

10g fresh root ginger

2 tsp tamarind concentrate

Here's What You Do:

Dry roast the coriander and cumin seeds in a small frying pan over a medium heat for a minute or until aromatic. Grind to a fine powder in a pestal and mortar with the salt and cayenne.

Rub the garlic and ginger through the microplane to a puree and add to the spices. Next, stir in the tamarind concentrate with a tbsp water and mix to a thick paste.

Rub the marinade paste over the fish on both sides and return to the refrigerator for at least half an hour before using.

Cooking Fish: Flesh is done when it turns opaque; breaks into large, firm flakes; and pulls away easily from any bones.

Crispy Fish Skin: Add a few saffron strands, a sprinkling of salt and a drizzle of olive oil and rub over the skin. The skin will be crisp and an appetizing gold colour.

Parcelled In Cling Film: This works brilliantly for shaping fish into a cylinder or doing something fancy like wrapping fish with spinach leaves etc. Roll tightly like a Christmas cracker, making sure both ends are securely twisted (it's a knack but practice makes perfect) then steam over boiling water and voila!

Prepping Fish Skin: Lightly score the skin with a sharp knife vefore frying as it stops the skin from curling

How To Cook Perfect Fried Fish:

Lightly salt the skin as it draws out moisture and makes it crisp.

Pre-heat a cast iron pan or non-stick skillet, when it's good and hot add enough oil to just cover the bottom.

Place the fish skin side down and cook at least 75% of the cooking time on this side.

Press the fish gently to maximise contact between pan and fish then gently turn over when it's golden brown.

Lower the heat and continue cooking until the flesh is white and opaque.

Serve the fish skin side up so it has room to breath and remain crisp.

Fish Sauce: A cream based sauce benefits from a squeeze of lemon or a splash of vinegar at the end of cooking.

Uma Wylde is a natural born cook. She specialises in creating stunning tastes. If you're having trouble getting food to taste the way you want it to or are just bored cooking the same old things, try following some of her carefully explained recipes at [http://www.umawylde.com]http://www.umawylde.com. Unlike traditional recipes, which often leave you dangling, hers show you how to bring the whole meal together, so everything turns out perfectly.

Article Source: [http://EzineArticles.com/?Fresh-Fish---Where-to-Buy,-What-to-Look-For,-And-How-to-Cook&id=4210854] Fresh Fish - Where to Buy, What to Look For,
And How to Cook
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