Fish is almost universally recognized as an important food. The most majority species live in the sea, but some are found in freshwater (rivers, lakes, streams). They have always been a staple of the human diet and food of tremendous character and charm, especially among coastal populations. To a cook with true feeling for the raw materials, there is a great satisfaction to be found in the beauty of form, the shimmering colours of scale and skin, and the distinctive flavours and textures of fish of all kinds.
Choosing fish
There is no excuse for bad fish being offered for sale any more, now that refrigerated equipment makes it easy to transport for long distances in a freshly caught state. What we are more likely to see in shops these days are fresh seafood that has been in the shops too long or that have been in and out of the freezer several times, thawed out and sold as ‘fresh’. Unfortunately, the telltale signs of a thawed out seafood are less easy to detect than those of seafood. If you are an expert, the best fish to buy are those you see in a crate, packed in ice and obviously straight from the quayside or wholesale market.
These will have been chilled not blast frozen immediately after they have been caught. However, with frequent visits to the fishmonger, it soon becomes easy to recognize the differences between good fresh that have simply been chilled, stale fish, and thawed out frozen it. Don’t be afraid to sniff if you are suspicious or to ask pertinent questions. Here are the signs to look for remembering that the fish is likely to be only marginally on the stale side rather than offensively bad.
When buying a whole fresh ensure that.- Gills are moist and bright red
- Eyes are full, shiny, and slightly protruding
- Skin is shiny, iridescent, tight, and firmly attached to the flesh
- Flesh springs back when pressed and does not fall away easily from the bone
- Scales are shiny and intact and adhere firmly to the skin
- The belly is not swollen or faded
- It has a mild, pleasant smell (a strong, fishy odour indicates that it is less than fresh).
Storing fish
Saltwater fish is less perishable than freshwater. Wipe fresh fish thoroughly with a damp cloth, then wrap it in waxed paper, put it in a tightly sealed container, and place it in the coldest part of the refrigerator as soon as possible; it can be stored for 2 or 3 days. It can be frozen quite easily. Wrap it well and keep it at a constant temperature no higher than 0°F or -17°C. Lean it can be frozen for longer 2 to 3 months than rattier fish 1 or 2 months because it spoils less quickly. It should always be gutted before it is frozen, and it should be as fresh as possible.
There is only one essential piece of advice on the storing of fresh fish don’t. If you must keep it overnight, put it, well wrapped in several layers of newspaper, in the coldest part of the refrigerator (but not in the ice making compartment). Fresh mackerel, herrings and sardines should be eaten the day they are purchased; if this is not possible, put them in the freezer overnight.
Cooking of fish
If fish is not cooked quickly it can be dry and bland. However, it can be difficult to determine just how long should be cooked, because several factors come into play, including shape, size, and fat content. To get a rough idea, measure the thickest part and cook it for 6 to 8 min per 0 inches in a 425°F or 220°C oven. The flesh is cooked when it is opaque, falls apart easily, and is uniform in colour (milky white if the flesh is white) but still moist.
Nutritional value of fish
Fish contain the same types of nutrients as other food and diet. In overall it may be said that food (meat, cereals, chicken, vegetables, etc.) Fish can be lean (plaice, haddock, and cod) moderately fatty (halibut) or Fatty (salmon, herring, and mackerel). It contains between 15% and 20% so called complete proteins. It is also rich in minerals and vitamins, including phosphorus, iodine, fluorine, copper, vitamin A, magnesium, iron, zinc, selenium, and B complex vitamins. Fatty type is a good source of vitamin D.
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