Thursday, October 05, 2006

Fish and Shellfish

From: How To Read A French Fry

*Choose a medium-oily fish, such as salmon or halibut, if you are a beginning cook, since these are relatively high in fat and are more forgiving of mistakes than are lean fish. Meaty fish, such as tuna, shark and swordfish, are also a good choice for beginners, but be careful not to overcook them or they will dry out.

*Never marinate fish more than 10 minutes in anything containing acid-it will begin to cook the flesh by itself.

*It's generally a good idea to cook fish with the skin on so the fat will flavor the fish, but you should remove the skin before serving.

*If you're cooking a fillet, you can watch it's sides and see the color and texture change as the fish cooks. When it is a little more than halfway done, turn it over.

*Always undercook rather than overcook fish. It will continue cooking after it is removed from the heat.

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