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    Basic Fish Cooking Methods: A No Frills Guide to Preparing Fresh Fish
    Basic Fish Cooking Methods: A No Frills Guide to Preparing Fresh Fish
    Basic Fish Cooking Methods: A No Frills Guide to Preparing Fresh Fish
    Ebook75 pages30 minutes

    Basic Fish Cooking Methods: A No Frills Guide to Preparing Fresh Fish

    By Renee Shelton

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    About this ebook

    There are many varieties of fish out there to choose from, whether you catch your own or purchase it from your favorite market. But no matter where it's caught, all fish and seafood are cooked by the same basic methods and techniques. Everyone knows incorporating fish and seafood in the diet is good for health reasons, but using the proper techniques will make it easier to eat fish and seafood on a regular basis. Why? Because fish and seafood tastes better when prepared properly.

    You'll learn: dry heat and moist cooking methods, guidelines for purchasing fish, and basic procedures for baking, oven broiling, sautéing, pan frying and searing, deep fat frying, simmering, and poaching.

    This is a no-frills guide for purchasing, preparing, and cooking fresh fish and seafood. You'll learn what to look for when purchasing fish, the basic differences between dry and moist heat methods, and all the step by step methods for the procedures needed to prepare any catch. This handy ebook is perfect for taking with you to the fish market, or viewing while cooking in the kitchen. No fancy techniques, just the basics of fish cookery.

    LanguageEnglish
    PublisherRenee Shelton
    Release dateNov 11, 2011
    ISBN9781466000278
    Basic Fish Cooking Methods: A No Frills Guide to Preparing Fresh Fish
    Author

    Renee Shelton

    Renee Shelton - Butcher, baker, bibliophile.

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      Book preview

      Basic Fish Cooking Methods - Renee Shelton

      Basic Fish Cooking Methods

      A No Frills Guide to Preparing Fresh Fish

      Renee Shelton

      Published by Renee Shelton at Smashwords

      Copyright 2011 Renee Shelton

      Discover other titles by Renee Shelton at Smashwords.com

      Smashwords Edition, License Notes

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you're reading this book and did not purchase it, or it was not purchased for your use only, then please return to Smashwords.com and purchase your own copy. Thank you for respecting the hard work of this author.

      Dedication:

      To my husband who is my best fishing buddy

      To my children who make all my days a joy.

      Thanks.

      Table of Contents

      Introduction: Basic Fish Cooking Methods - No Frills Guide to Preparing Fresh Fish and Seafood

      Part One: Basic Terms for Purchasing and Preparing Fish and Seafood

      Basic Fish Anatomy

      Market Forms of Fish: Terminology

      Guidelines for Purchasing Fresh Fish

      Things to Look For When Purchasing Fresh Fish and Seafood

      Basic Cooking Methods: Dry Heat and Moist Heat

      Menu Descriptions for Popular Fish Recipes

      Spice Mixtures: Flavoring Fish for All Cooking Methods

      Part Two: Basic Dry Heat Cooking Methods

      Baking and Broiling: Similar but Different Cooking Methods

      Oven Baking Tips

      Oven Baking Cooking Procedure

      Oven Broiling Tips

      Oven Broiling Cooking Procedure

      Stove Top Dry Heat Cooking: Pan Frying, Pan Searing and Sautéing

      Culinary Terms for These Three Methods

      What is Escabeche?

      Creating a Crispy Coating when Deep Frying

      Standard Breading Method: Protecting Both the Fish and the Fat

      Basic Components and Method for Breading

      Tips for Deep Fat Frying

      Pan Frying Cooking Procedure

      Sautéing Cooking Procedure

      Pan Searing Cooking Procedure

      Deep Fat Frying Cooking Procedure

      Part Three: Basic Moist Heat Cooking Methods

      The Key Differences Between Poaching and Boiling Fish

      Poaching Tips

      All About Simmering and a Mention of Braising

      Poaching and Simmering: Basic Differences Between the Two Methods

      What is a Court Bouillon?

      Using Fish Poacher Pans

      Basic Court Bouillon Recipe

      Poaching Cooking Procedure

      Simmering Cooking Procedure

      Part Four: The Recipes

      Oven Broiled Vermilion Rockfish with Kalamata Olives and Tomatoes

      Crispy Oven Baked Yellowtail with Garam Masala and Curry Spice

      Fresh Tuna Salad Nicoise

      Court Bouillon Poached Tuna

      Halibut Veracruz with Lime, Tomatoes and Chilies

      Swordfish Escabeche

      Oven Broiled Rosemary-Scented Salmon Steaks

      Sautéed Rockfish with Sweet Curry Mango and Coconut Sauce

      Sweet Curry Mango and Coconut Sauce

      Plain Beer Batter for Batter Fried Fish

      About the Author and Ways to Connect

      Introduction: Basic Fish Cooking Methods:

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