Tips on preparation and general information
Fish is an excellent alternative to meat.
Salt water fish is rich in iodine, vitamins
and valuable proteins, as well as
omega-3 fatty acids. These are good
for your physical health and improve
your concentration, memory and your
general state of mind. Fish should be
on the menu at least twice a week as
part of a healthy diet and because it is
low in calories it is also a good choice
for those on calorie controlled diets.
Quantity per person
Whole fish: 250–300 g per person
Fish fillet: 200–250 g per person
"Blue" fish
Certain types of fish such as trout,
tench, eel and carp can be served
"blue". The skin of these fish contains a
pigment which turns blue when it
comes into contact with acid such as
vinegar. Be careful not to damage the
slimy coating on the skin when cleaning
the fish, as this will prevent the fish
turning blue in the damaged places.
Pour hot water with vinegar in it over the
fish and leave for about 10 minutes.
Then proceed with the recipe, salting
the fish only on the inside.
Cleaning fish
Whole fish: gut the fish and scrape off
the scales if necessary. Rinse the fish
under running water and pat dry with
paper kitchen towel.
Fish fillet: rinse the fish under running
water and pat dry with paper kitchen
towel.
Acidify the fish
After cleaning the fish drizzle it with
lemon juice or vinegar about
10 minutes before you do anything else
with it. Because fish has little
connective tissue, it can fall apart
during cooking. Drizzling lemon juice or
vinegar over raw fish helps keep the
flesh firm. Acidifying the fish in this way
will not affect its taste in any way.
Seasoning fish
Season fish with salt, herbs or spices
just before cooking. Do not leave fish
to stand for any length of time after
salting it. Salt will draw out the moisture
and with it the valuable minerals, and
make the fish dry when it is cooked.
Fish
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