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Marinated fish: dry or with a liquid? – Italian Cuisine

Marinated fish: dry or with a liquid?

How to prepare marinated fish with two different techniques: dry marinating and liquid marinating. Here are the recommendations of La Scuola de La Cucina Italiana

There marinating is a technique that allows one to cook is to preserve foods, at the same time enriching them with aromas and flavors. Marinating fish is an excellent idea to be exploited in summer so as not to light the stove and to enjoy the raw fish, but it is always very important bring it down previously to prevent any risk and eliminate any parasites.

There are two different methods: the dry marinating and the marinating with a liquid acid. The first fundamental step in both cases remains that of clean the fish well, depriving it of scales, skin and bones and finally filleting it (or buy it already filleted). At this point you can proceed with marinating: let's see when and how to marinate dry or with a liquid.

Marinate the fish with a liquid

The marinating with a liquid is performed with an acid base, such as vinegar, wine or lemon juice, lime or grapefruit which allow the ingredient to cook. This technique can be used with the tuna, the salmon, the branzino or the swordfish, but also with shellfish is blue fish. For every kg of fish, about 6 tablespoons of extra virgin olive oil, a citrus fruit, aromatic herbs and spices should be used.

The marinating times vary depending on the preparation: they may suffice 30 minutes for shellfish or thin fish slices, ideal for a carpaccio; 1-2 hours for the diced fish of the tartare; about 5 hours for the anchovies or for a whole slice; until to 10-12 hours necessary for a larger fish.
Marinated fish can be tasted raw, but you can also cook: grilled, continuing to brush it with the marinating liquid even during cooking, or baked, ensuring the fish to remain tender and juicy and not to dry.

Marinate the fish dry

For dry marinating are necessary salt, sugar is aromas. Marinating the dry fish ensures an important advantage: marinating with salt deprives the fish of part of the water, increasing its shelf life. storage. Before the refrigerator was released, the fish was stored in this way.

Usually this technique is used for larger sized fish slices, such as tuna or salmon. It is necessary to mix salt and sugar (usually the proportion is 60-70% of salt and the rest of sugar): this will exploit the salt's ability to cook food and balance the flavor with sugar. Then add the aromas to taste, including fennel, bay leaves, basil, mint, thyme, sage or rosemary and pepper. In a container a layer is created with this mating, the fish is placed there and completely covered with the rest of the compound. The fish must then rest in the refrigerator: a couple of hours may suffice for one small fillet, while you can get there up to 10-12 hours for a bigger slice.

Once the marinade is over, salt and excess sugar are eliminated. Also in this case you can consume a raw, cut into thin slices or tartare and seasoned with oil and lemon, or grilled quickly, getting more consistency Crisp.

Embarrassingly Easy Crock Pot Salsa Chicken Thighs

This is the EASIEST slow cooker recipe EVER! Just TWO ingredients: salsa and chicken plus some spices makes a delicious juicy chicken that can be used in tacos, over rice, over salad and more!

After coming back from a long weekend away in Park City, Utah and no real plans for dinner, I was desperate for something quick and easy. Scouring my fridge and pantry I had some boneless skinless chicken thighs and some chunky salsa, so I threw them in my crock pot along with some spices and crossed my fingers.

What emerged was a delicious, juicy chicken which shredded wonderfully after a few hours of slow simmering – and bonus my husband and daughter enjoyed it!

Last night we had them as tacos with all the fixins, and for my youngest, I served hers over rice. Today I was in the mood for a salad bowl like I often get at Chipotles and simply added some tomatoes, corn, shredded cheese and avocado and it was wonderful. This filling can be used so many ways, and it’s too easy not to try. If you make it with chicken breast, you can reduce the cook time to about 2 to 3 hours on low. Use it however you like, tacos, salad, enchilada filling, anything I haven’t thought of please share!

Embarrassingly Easy Crock Pot Salsa Chicken Thighs
Servings: 6 • Size: 1 thigh • Old Points: 4 pts • Points+: 4 pts
Calories: 187 • Fat: 8 g • Carb: 3 g • Fiber: 1 g • Protein: 30 g • Sugar: 0 g
Sodium: 315 mg • Cholesterol: 127 mg

  • 1-1/2 lbs lean skinless chicken thigh filets (Perdue Fit and Easy)
  • 1 cup chunks salsa
  • adobo seasoning (or salt) to taste
  • 1/4 tsp garlic powder
  • 3/4 tsp ground cumin
  • salt, to taste


  • 12 large taco shells (I used El Paso Stand and Stuff)
  • shredded lettuce
  • shredded cheddar
  • sour cream


Season the chicken with adobo (or salt), then place in the crock pot and top with salsa, garlic powder and 1/2 tsp cumin.

Cover and cook LOW for 4 hours. When cooked, remove the chicken and set on a large plate; shred with two forks. Pour the liquid into a bowl and reserve, then place the shredded chicken back into the crock pot, adjust salt to taste and add remaining 1/4 tsp cumin.

Pour 3/4 cup of the reserved liquid back into the crock pot and cover until ready to serve.

Makes about 2 3/4 cups chicken.

Mulled wine pears

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  • Serves: 4

  • Prep time: 5 mins

  • Cooking time: 15 mins

  • Total time: 20 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This is a brilliant dessert to make when you’re short of time – it tastes delicious and looks really impressive, but it’s really quick and easy to make. You can make it with any pears, although conference or other fairly hard varieties are the best as they get very soft in the liquid. It also works really well with unripe pears so don’t worry too much about ripening them beforehand. You can vary the spices too, to suit your tastes.


  • 4 pears
  • 100ml orange juice
  • 100ml red wine
  • 1cm piece root ginger
  • 1 piece lemon peel
  • 1 cinnamon stick
  • 1tbsp brown sugar

That’s goodtoknow

Serve with vanilla icecream or crème fraiche.


  1. Peel the pears with a potato peeler, and chop the bottoms off so that they have a nice flat base to sit on. Try and keep the stalks attached as it looks pretty when serving.
  2. Lay them in a saucepan just big enough to take all four pears, and pour over the liquid.
  3. Add the sugar and spices, and tuck the cinnamon stick in amongst the pears.
  4. Cook over a medium heat for 10-15mins. Do not allow to boil.
  5. Remove the pears from the liquid and stand up in bowls. Turn the heat up under the cooking liquid and boil until reduce by half.
  6. Pour a little of the reduced cooking liquid over each pear, and serve with crème fraiche or ice cream.

By Eleanor Turney

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