How To Cook Seafood
Your fishmonger will be more than happy to divide your whole fish into fillets for you. However, if you want to give it a go yourself, follow the guidelines below.You will need a clean board to work on, a good, sharp knife with a thin and slightly flexible blade and a bin nearby.If you decide to keep the bones, skin and all of the trimmings, you will be able to make a delicious homemade fish stock afterwards, which you could use as the base of a bouillabaisse or a fish or seafood stew, soup or casserole.Depending on the type and size of your fish, filleting can be carried out in a number of ways. Two fillets can be removed from a round fish or a small flat fish, whilst, four (two from each side) can be taken from a large flat fish.Flat fish are generally easier to fillet due to the simple bone structure and they are usually too thin to cut into cutlets or steaks.
No comments:
Post a Comment