Taste.com.au food experts answer common questions about cooking and eating fish
The food experts at Taste.com.au are prepping for Easter, which means it’s time to talk about fish. They answer all your questions here.
How can I tell if fish is fresh?
Fresh whole fish will have bright bulging eyes and firm flesh. They should be moist but not slimy and have a pleasant sea smell not a fishy smell. If you gently touch a fish fillet it should spring back if it is fresh.
How do I remove the scales?
It’s a good idea to do this outside or in the sink. Holding the fish by the tail and using a fish scaler or the back of a knife, scrape the scales towards the head. Rinse off and pat dry.
How do I cook fish on the BBQ?
Fish fillets should be lightly oiled and seasoned then cooked on a ridged grill plate or flat topped grill. A piece of baking paper is useful to stop delicate fish from sticking. Whole fish are best wrapped in foil or banana leaves with herbs and flavourings. They can be cooked directly on the grill bars, turning once.
How do I make salmon skin crispy?
Pat the skin dry and sprinkle with salt. Cook skin side down in a lightly oiled hot pan for 3-4 minutes or until crisp and golden. Press down with a spatula to stop skin curling. Turn and cook the other side a few minutes more depending on thickness.
What sides should I serve with fish?
Delicate fish, such as snapper, goes well with fresh salads and citrussy dressings. Salmon and other more robust fish can be paired with stronger Indian or Middle Eastern flavours.
What fish dish can I prepare in advance?
A cold seafood platter can be arranged and refrigerated well in advance and any dips or sauces can be made the day before. Escabeche, a dish of lightly cooked seafood marinated in a pickling liquid with herbs and spices is best left overnight to develop the flavours. Salmon fillets or whole salmon to be served cold and flaked in salads can be prepared and cooked a day ahead.
What is the best way to crumb fish?
To crumb fish, dust boneless fillets in flour, then dip into beaten egg then breadcrumbs. Refrigerate for 30 minutes and then fry until golden. Alternatively you could use a tempura style batter of whisked egg white, cornflour and a little sherry. Deep-fry in batches in hot oil.
For more recipe ideas, go to taste.com.au or check out the Taste Test Kitchen now.
Originally published as Taste.com.au food experts answer common questions about cooking and eating fish
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