Cooking Fish and Shellfish

L/ ecause most fish and shellfish have little connective tissue, the procedures for cooking them are somewhat different from those for cooking meats and poultry. When we cook meats, we are often concerned with tenderizing the product. Fish is naturally tender, however, and cooking—especially overcooking—is more likely to toughen the product and dry it out.

In this chapter, we apply basic cooking principles to the preparation of fish dishes. Our goals are to cook the product just to doneness, to preserve moisture and texture, and to preserve and enhance natural flavors.

Of course, your study of these procedures depends on your understanding of the basic information on fish in the previous chapter. In particular, you may want to review the sections on testing for doneness and on fat and lean fish and their appropriate cooking methods.

After reading this chapter, you should be able to

1. Cook fish and shellfish by baking.

2. Cook fish and shellfish by broiling.

3. Cook fish and shellfish by sauteing and pan-frying.

4. Cook fish and shellfish by deep-frying.

5. Cook fish and shellfish by poaching in court bouillon.

6. Cook fish and shellfish by poaching in fumet and wine.

7. Cook fish and shellfish by mixed cooking techniques.

8. Prepare dishes made of raw seafood.

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