A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon, or whatever fish he caught.
So fisherman all across the country has been handed down methods of cooking fish.
Here are some tips to get the best out of your fish.
1. Frying
Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost.
For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart’s content; salt and pepper never go wrong. You may want to try other herbs and spices with the batter for a more delicious fish.
2. Grilling
At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to secret most of its own juices when cooked. On a grill, the delicious juice drips into the coals.
To prevent losing moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through.
After being flipped, oversee the fish. Remove the fish as soon as it is cooked through. An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.
3. Baking
Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from time to time, ensuring that you don’t overcook the fish. Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking; a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don’t overcook your fish.
If you are serious about cooking, it is certainly worth checking out all the wonderful cooking recipes available to you. The most prevalent illness today is food poisoning. It starts as a slight discomfort a few hours after eating and grows into a life-threatening episode requiring hospitalization. The most common causes are the salmonella e-coli and listeria bacteria. And, they can be common problems in the chef's kitchen. Common breeding grounds for bacteria are kitchen towels, dish rags and brushes, cutting boards, kitchen sinks, door, drawer, and refrigerator handles. Little things like timers, whisk handles, pepper mills, and salt shakers also become breeding grounds for bacteria. You can also add bottles of oil, spice jars, can openers, and the controls on your stove or ovens. The food itself can be storage places for bacteria with the culprits chicken and other poultry, eggs, raw meats, dairy products, and even fresh fruits and veggies.
In addition to washing your hands regularly while cooking, here is a list of things you should do in your kitchen to reduce the likelihood of food poisoning:
1. Wash poultry in ice-cold water when you bring it home from the supermarket and refrigerate immediately. Cook it as soon as possible.
2. Wash your hands and everything else that comes in contact with raw poultry.
3. Wash; never reuse knives, cutting boards, towels, or anything else that touches raw poultry without washing them. These means don’t use the cutting board or knives to chop vegetables or anything else that will not be cooked immediately.
4. Wash your hands after going to the bathroom. Your family is not immune to your personal e-coli!
5. Wash all vegetables immediately after you bring them home from the market. This includes all fruit, including watermelons, strawberries, peaches, mangoes, grapes, and almost every other fruit, including bananas.
6. Use a lot of paper towels that can be thrown away. Dishrags and towels are one of the biggest breeding grounds for bacteria.
7. Keep your kitchen counters clean. Use a diluted bleach or disinfectant before and after meal preparation.
8. Refrigerate foods as much as you can and read the labels on condiments, sauces, jams, and jellies to see if they need refrigeration after opening.
DO NOT LEAVE MAYONNAISE ON THE COUNTER ON A SUMMER DAY! That goes for anything made with the mayonnaise as well.
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