Thursday, April 9, 2015


The fish is a delicacy of great character and charm and gives us the opportunity to endless discoveries.
Fish is widely used in Indian cuisine, especially in coastal areas, but the tradition of eating fish is no slouch in northern India too. The interesting thing to consider is the treatment of fish dishes due to the rich culture and age in India. India is blessed with a wide range of cultural values ​​Kanya Kumari Kashmir to Rajasthan and Tripura.
In India the fish eaten in every way you can imagine, fried, baked, steamed, pickled, curry, etc. The other reason for eating fish is their health related benefits that makes it unique and above other animal proteins.
But to have a good fish on the table we need to know how to choose fresh fish.
So I'll give you some tips to choose the best fish.

What is more easily today at the fish is fresh fish takes too long in the store or that, having passed repeatedly through the freezer, thawed sold as being "cool" .. For who is not a expert, it is best to buy fish that come in boxes or baskets, packed with ice, brought directly from the docks or wholesale.


A really fresh fish gives the impression that he is alive and about to go swimming. It has a characteristic brightness, slips and slides his hands as if to escape. Its color is bright, strong and rigid but elastic flesh to touch, have the shiny skin due to the presence of a viscous, transparent substance, which regularly covers.
Eyes: outgoing, bright eyes with black pupils are a sign of freshness. The eyes of a fish in poor condition with the gray eyes, with red edges, and presented opaque and sunk.
Guts: Must be clean and bright red. Dirty, dark or sticky guts are sure the fish is bad sign.
Smell: The smell of fresh fish is fresh and pleasant; It is evident that the more Nasty e is the smell worse will the fish

When it comes to storing fresh fish, there is only one essential advice; not to. If it was to be preserved for the next day, it will -well wrapped in several layers of newspaper-in the coldest place in the refrigerator (not the magazine-cube). Mackerel, sardines and herring, fresh must be eaten the same day they are purchased and if this is not possible, should be stored in the freezer overnight.


There is a way, known as frosting to maintain a degree of texture and flavor in fish when a home freezer is used. You start by cleaning and emptying the fish as usual and then placed without wrap in freezer thermostat placed in the lowest position. When the fish is reasonably hard, a moment is immersed in cold water, which instantly forms a thin layer of ice. It is immediately placed in the freezer and when the ice has set is repeated two or three times the same process until the Heavy is completely wrapped in a coat of ice, after which it is stored in the freezer wrapped in a bag freeze, as usual.
Fish that better resist the freezing process are thin, such as sole and relatives planes meat. Salmon and other fish whose flesh loses its leaves can be frozen, but decidedly better fresh eating, as the process of freezing and thawing, the flesh softens slightly. The shorter the time that remains frozen a fish, the better.
Frozen fish is thawed before cooking. If cooked without thawing, external surfaces annealed before the inside has had time to thaw, and the dish is far from being a success.

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