Cooking Fish
Because white fish is lacking in fat, it is easily dried out during cooking. If you’re cooking fish by a ‘dry’ method such as grilling or barbecuing then… Read More »
Boning Whole Round Fish
Small round fish like herrings are often cooked whole because they are fiddly to fillet. Sometimes you may need to bone a large round fish if you are… Read More »
To Fillet Round Fish
Lay the fish on its side with the tail pointing towards you. Cut along the backbone from the head to the tail, cutting right through to the backbone…. Read More »
Boning and Filleting
In order to fillet fish at home, you must have a proper sharp filleting knife with a long flexible blade which will glide over the bones as you… Read More »
Preparing Fish
Preparing Fish Most fishmongers will willingly and expertly prepare fresh fish for you. There’s no point in attempting to do this at home if you find the prospect… Read More »
FISH
No wonder fish is regaining popularity. It is a rich source of protein, vitamins and minerals, and it’s relatively low in calories too. As more and more exotic… Read More »
Squid
In this country squid enjoys an undeserved reputation for being tough and rubbery. This is invariably due to bad cooking; squid should be cooked very quickly or very… Read More »
Oysters
The delicately flavoured oyster is praised the world over. To be appreciated fully they are best eaten raw from the half shell seasoned simply with lemon juice or… Read More »
Shellfish
Fresh, perfectly cooked shellfish is prized the world over for its delicate flavour and stunning appearance. There’s nothing that quite compares with a plateful of juicy prawns; a… Read More »
Crab
There are numerous varieties of this crustacean which is particularly prized for its delicate white leg and claw meat. All crabs have a hard shell which is shed… Read More »
