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Friday, March 30, 2012

choose fish and how to roast to perfection

Grilled fish would be anyone's favorite dish. Unfortunately, the fish burn job easy bother. If you do not know the tricks, the fish might be burnt, or even immature, and stuck to the pan or grill.

"The main thing to consider when burning fish with nonstick skillet with no oil is not to let the pan get too hot. If too hot, fish will overcook (on the outside) but not yet mature," said one participant cooking competition show Top Chef is also Talde restaurant owner, Dale Talde.

Ability to maintain sufficient heat is required, so the fish does not stick, broken, and made ​​it hard behind and presented. To facilitate all of your efforts, while burning the fish with a frying pan add a little olive oil or butter to the pan evenly and heat hot enough to ripen the meat.

Also, you should not burn the fish with the pan in an intact fish. Previously, these fish pieces with a thickness of about 3 cm, and cook each side for three to five minutes.

"The fish tend to be capable of storing heat in the flesh, although it was not cooked again. Then you should lift the fish just before reaching the desired level of maturity, and let the fish mature by itself without a stove," said Chris Yeo, executive chef and owner of Straits and Sino restaurants in America.

How to Select the "Seafood" Frozen Safe

When looking to buy seafood at the supermarket, you'll find it in a fresh or frozen. When you do not plan to cook seafood direct it, then buy frozen seafood in the state could be an option. However, there are some things to consider when buying seafood in a frozen state, in addition to the expiration date.

A. When buying frozen seafood in the state, pay attention to these foods in an airtight, but the humidity is maintained. Do not buy frozen seafood with packaging that is torn.

2. Choose packaging seafood in the middle. If you choose the very bottom, the possibility of greater seafood destroyed. If you chose the top packing, it is likely the product is a product that has been long.

3. Avoid the risk of seafood thaw during the trip. Therefore, ask for bottled coolers in order not to damage the product.

4. Note well, not to choose seafood that is damaged or broken parts of his body. For example, the legs were broken lobster, or shellfish whose skin has been destroyed.

5. If you choose to buy a fish fillet, choose a natural color according to the type of fish. Many fish fillets are given dye so that the colors become more attractive.

Grouper and snapper Avoid When Eating Seafood

As mentioned in previous articles (More Selective While Enjoying Seafood), now has global marine fisheries crisis. The cause is a serious population decline in some species of fish, and the manner of his arrest are not environmentally friendly.
Nevertheless, eating grilled fish hobby need not be stopped. All you need to do is be more selective in consuming its kind. WWF Indonesia has also issued a Seafood Guide, to help you select the type of fish that is still relatively safe. Here's a guide:
Seafood from the red list is to be avoided. Seafood in this list have a serious population declines in nature, and in the process of arrest may occur catch (by-catch) of protected wildlife. The fish in question are:
Giant clams, turtles and turtle eggs, dugong (code 1), coconut crabs, dolphins, lobster / crayfish, manta rays, sunfish, sharks (all types of products), whale sharks, bluefin tuna, yellow fin tuna , albakor tuna, big eye tuna (code 2), napoleon, triton, grouper (code 2.3), abalonies, Trochus (code 3).
"Grouper is a variety of species, and few species have been lost in some places," said Imam Musthofa Zainuddin, national coordinator of the marine program of WWF Indonesia.
Be careful, and watch, when you choose seafood from the yellow list. These products are often obtained by arrest is not sustainable, environmentally friendly or not. The fish are:
Octopus (code 2.3), lencam / emperor, fish eggs, fish side, yellow tail, crab, rabbitfish, sea cucumbers, gerot-gerot/sweetlips, goats, snapper, butane, sea horses, swordfish, shrimp, rays ( code 3), and the voyage / marlin (code 4).
If possible, ask the seafood is still in the green list, or that it is safe. There are many types of fish are healthy and nutritious for you to choose. For example:
Anchovies, barracuda, mahi-mahi, tuna, marine catfish, bass, pomfret, sea tola / rainbow runners, lemuru / sardines, flying, skipjack, small mackerel, mackerel, squid, bobara / cake, and jellyfish.
This list is not complete, and is not over. Mentioned types of fish that can move a category at any time. To see the latest developments and seafood recipes, please visit www.wwf.or.id / seafoodguide, or www.panda.org. You can download the Seafood Guide is in there.
Description of code:
A. Legally protected species.
2. Breeding and a bit slow, and vulnerable to overfishing or excessive catches.
3. Way very damaging habitat arrest.
4. Hazardous to health because they contain ciguatera, or contain heavy metals which accumulate in the body
(From various sources)

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