Seafood
Almost everything you should know about fish!
Fish is one of the easiest foods to cook and to test for doneness. Most fish has an translucent appearance when raw which disappears when fully cooked. Furthermore, the flesh will flake easily when tested with a fork. Because it is relatively less dense than most meats, fish cooks very quickly.
Generally, fish has a fairly delicate flavour, so you should be somewhat guarded about how much and which spices you use. Lemon juice and white wine are very good agents to bring out this delicate flavour. Beer also works well.
I think that one reason for children?s dislike of fish is the fact that very often, it is necessary to extract bones from the meat. This involves effort that most children are not prepared to invest. It is fairly easy nowadays to purchase fillets with most, if not all, the bones removed.
When meal planning, you should carefully consider what you will serve with your fish. Remember the delicate taste and choose something as an accoutrement that will complement it.
Fish lends itself to barbecuing but it is often best to wrap it in tinfoil to prevent the meat from falling apart. Again, beware of barbecue sauces that will overpower the taste of the fish.
Click on the Hints & Tips graphic below to visit our Help Section for meats.
If you want more you should consider purchasing our Un-Cookbook which includes recipes as outlined in each section. Our entire database of Hints and Tips (over 600) is also available on CD-Rom. Check out our Products page for more information
