The fish recipes they are often considered to be elaborate preparations, more difficult than those based on meat. Perhaps many people do not know how to choose it or how to clean it, or do not know the basic techniques to prepare it. In fact, seas, lakes, rivers and oceans give us so many varieties of fish and, often, it is difficult to choose the one that comes closest to the taste you are looking for. The fish are not divided only by type: those of sea or fresh water, crustaceans or molluscs; but also in flavors: those from the strong taste and those from the delicate flavor.
Cook the fish in the correct way it is indispensable precisely so as not to ruin its taste but also to avoid damaging its nutritional values. The fish it is, in fact, an indispensable food for our health and should always be present in our diet. In addition to containing high biological value proteins, its fats are largely unsaturated (including the famous omega-3), and it is also a good source of vitamins and mineral salts. Furthermore, the fats of the fish favor a decrease in the levels of cholesterol in the blood, unlike the fats in the meat which increase their values; it is easier to chew and digest and is suitable for any type of age, from the first year of life onwards.
The fish it is a very versatile ingredient and goes well with many ingredients, including meat, as shown by the appetite Paella mixed salt and pepper. With fish you can prepare a whole menu: appetizers, first courses or timbales to the oven, seconds or soups. Fish, by tradition, is the protagonist of the Christmas Eve menu you hate New Year. But they are not lacking recipes with fish, simpler and, even cheaper, perfect for everyday lunch or dinner.
The fish cooking techniques they are almost the same as those of meat, but what changes is the cooking time. The meat of the fish, in fact, is much more delicate and tender, therefore the cooking times are really reduced.
But, before starting to cook, the fish you have to wash it and clean it very well. In the case of shellfish for example, cleaning is very simple: click here, Salt and pepper tells you how to clean shrimp and prawns! For other types of fish the big ones like bass, bream, snapper or kingfish or those little ones like the mullet or those dishes like the sole or le races, you remove the viscera, gills and dorsal and caudal fins: discover with Salt and pepper how easy it is to clean fish, click here! Some cases, i big fish should be scaled, especially if you plan to cook your fish in soup, boiled or fried; instead, the scales must be kept in case you have chosen to cook the baked fish, in salt crust or grilled. The anchovies and sardines it is not necessary to squamarate them; fish fry or cook the anchovies in the pan; or you can open them as a book if you want to prepare for example some Sardinian rolls with dried fruit or le marinated anchovies.
Wrapped in some recipes, they require the fish filleting to make fish fillets, ready to cook and easy to eat. The fish filleting technique is not always easy to do: click here, Salt and pepper teaches you to fillet the fish in a few moves !; or, in case you never know a little about knives, ask your fishmonger for help!
Finally, fish, molluscs or crustaceans, if very fresh, can be eaten raw, as an appetizer or as a second course: Japanese sashimi is there salt & pepper tuna tartare. In this case, it is good practice to chop the fish in the freezer, to be sure of eliminating the anisakis, a parasitic bacterium that in some cases causes severe intestinal discomfort.
Did you have an irresistible desire to eat fish? Continue reading this top ten of Sale & Pepe, you will find a selection of delicious recipes with fish to prepare appetizers, first and second courses. Just choose the recipe you like best and Salt and pepper will guide you to achieve it impeccably! What are you waiting for?