On the grill, queen of the summer, but also in the oven and in a pan, for less direct or faster cooking. Here's how to make delicate fish meat soft and succulent
Roasting is one of the most appetizing for the fish, particularly appreciated in the summer months. In direct contact with the heat source, between 140 and 180 ° C, a crunchy and very tasty crust is formed on the surface, due to the coagulation of sugary and protein elements; a complex reaction called "by Maillard", the French chemist who studied and described it at the beginning of the twentieth century.
When the fish are roasted in order to obtain a nice external gilding and a correct cooking inside it is important to evaluate the type, size, cut alut the type, size, cut of the fish and the tool to use to cook them.
What fish to roast?
All fish lend themselves to being roasted: fish with flat, round or oval section, mollusks with flat, round or oval section, cephalopod and crustacean molluscs. All must be cleaned efalopods and crustaceans. All must be cleaned from the entrails before cooking; to the entrails before cooking; the little ones cook whole; the larger ones are cut into slices or fillets. Those of medium size can be of medium size and can be cooked whole or filleted. It can be roasted with the skin or shell, but also without.
The tools for roasting fish
Besides good pans is good grids from other to good pans and good grills to be heated on the stove, excellent results are also obtained with gratings to be placed on the results, also with gratings to be placed on the embers. The best are the "book" onesi.e. equipped with a hinge that allows you to keep the fish inside and turn it on both sides without moving it, thus avoiding breaking it. For all cooking, then, especially for whole fish or in large slices, palettes are useful for turning the pieces during cooking and non-pointed tongs with which to grasp the fish without tearing the delicate meat.
Grilled fish
Mackerel, sea bream, portion sea bass and other similar fish are excellent on the grill: scaled and gutted, they rest directly on the very hot grill, with little oil, wanting to be filled with aromas in the belly. Molluscs and crustaceans are also suitable for grilling. For this cooking, it is not convenient to eliminate skin and carapace that protect the pulp.
Mackerel and similar fish
They are more suitable for cooking on the grill than in a pan, because they tend to dry out: the grill, which reaches higher temperatures, allows faster cooking, which avoids excessive loss of humidity. As in all fish, the fat is concentrated between the skin and the pulp: during cooking, this softens the pulp and allows you to cook almost without adding fat. Mackerels, however, are particularly rich in them: it is better to cut the skin to eliminate its excess. Fish have delicate skin, so it's best to turn them as little as possible. Grill the mackerel for 4 'on one side and for 2' on the other.
Prawns and prawns
They should be grilled with the carapace, which prevents the delicate pulp from sticking to the hob. For this reason, however, you will need a very high flame. Before cooking them, remove the gut, "pinching" it with a toothpick at the point where the head articulates to the carapace. If it breaks, the last ring of the shell can be eliminated to "intercept" with the toothpick the final part of the gut and eliminate it. Cook i shrimp for 2 'on one side and for 1' on the other
Mollusks and chopped fish
Cuttlefish and squid they can be cooked on the grill: skewer the bodies cut into strips on skewer sticks to turn them more easily. While cooking, brush with oil and herbs to perfume them. Cook for 1-2 'on one side and for 1' on the other. To cook well skewers with bites of larger fish (sword, tuna, salmon, monkfish …) you must first cut the fish into uniform cubes in size. Then grill at high temperature at the beginning, then lower the fire, otherwise they will burn outside remaining raw in the heart. Cook for 2 'on the first side, then for 1' on all the others.
In the gallery you will find many good ideas for preparing grilled fish
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