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Idiomas disponibles
Idiomas disponibles
Tips for buying fish:
•
Buy fish from a fishmonger of your trust
•
Consume the fish on the same day or
within 24 hrs the latest.
•
Chose
seasonal
producers
•
Carry the bought fish in a cool bag
•
Fresh fish has a pleasant smell. If a strong
smell is noticeable, the fish is no longer
fresh!
•
Whole fish should have shiny eyes and
skin and the coating on the skin should be
translucent.
•
Press your finger on the fish. It is a sign
of freshness, if the pressure mark recedes
immediately.
Tips for cooking fish:
•
Marinate fresh fish in lemon juice, white
vinegar or dry white wine. The marinade
adds a light flavour.
•
For marinating a whole fish, soak a kitchen
towel in lemon juice and place it in the ab-
dominal cavity (remove before cooking!)
•
Put slices of lemon, fresh herbs (e.g.
parsley, sage, wild garlic) or slices of onion
and carrots with the fish on the cooking
tray.
•
Use only fresh, clear water. Don't add
vinegar, lemon juice or wine to the water.
•
Make sure that delicate pieces of fish are
placed carefully on the cooking tray with
Scaling fish:
•
Cover your work surface with several
layers of kitchen paper.
•
Hold the fish by its tail and scrape off the
scales with the back of a knife from tail to
head.
•
Rinse the fish under cold water again.
•
Using scissors, remove the ventral and
dorsal fins. If you don't want to cook the
fish whole, remove the head just behind
the gills.
•
For filleting cut along the spine from head
to tail then turn the fish and make another,
20
goods
from
local
•
The gills should be dark red or pink
(depending on the sort of fish) If the gills
are already brown, the fish is no longer
fresh.
•
Squid should have firm flesh, clear eyes
and a fresh smell.
•
Prawns should have shiny shells and firm
flesh.
•
Industrially filleted fish is being stored on
ice which dries up the fillets and reduces
the flavour. Its skin protects the fish from
the ice, therefore ask your fishmonger to
fillet the fish
•
Frozen fish can be used as well. Freshly
caught, they get shock frosted and are
therefore protected from drying out, if
stored properly. Don't defrost before
cooking.
enough space between the pieces for the
steam to flow through.
•
Oil the cooking tray lightly.
•
Let the fishmonger scale and gut the fish.
•
If you want to gut the fish yourself, proceed
as following: Using a sharp knife, carefully
slice the belly from the tail-end to the gills.
Don't slice too deep, otherwise you'll cut
the intestines. Cut through the intestines
below the head and remove them including
the kid-neys which are attached more
firmly. Rinse the gutted fish under cold
water and pat it dry.
but deeper cut on the other side. Carefully
remove the spine and the head.
•
Use tweezers to remove any bones.
•
To skin the fillet place it skin-side down on
a cutting board. Hold the fillet by the tail
and cut to the skin at a slight angle. Work
the blade of the knife up the length of the
fillet separating the skin from the flesh.
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