An introduction to cooking fish

Plainly put, fish is great for you. The fats in fish hold a particular type of fat, omega-3 fatty acids which is considered to serve in preventing heart illness and other health problems. Fish is ample in calcium and phosphorus and a remarkable source of minerals, such as iron, zinc, iodine, magnesium, and potassium.

Fish was credibly among the first foods downed by our forerunners dwelling alongside bodies of water that have blanketed over two-thirds of the earth’s surface for millions of years.  Since ancient times until the present, marine animals of all shapes and sizes inhabit salt waters circumventing islands and longer coastlines of huge land masses; brackish waters found in river deltas linking mainland to the sea; and the freshwater lakes, streams and ponds.  Before the discovery of fire and cooking with heat, they consumed food raw, salted with sea water and dried together with other foods raided from the wild.  Raw sashimi and ceviche are still a favorite but are now consumed off a plate with chopstick or forks.

Thousands of years after, in the present modern day age, humankind bears on to draw the bounty of the ocean with multi-million dollar fishing vessels catching heaps of fish in one go utilizing an assortment of methods that pick up deep sea species or those dwelling on the water’s surface.  One the other end of the line, an unsophisticated do-it-yourself fishing rod shaped from a length of bamboo or tree arm, some fishing line, hook and bait can capture fish one at a time from an unmoving body of water like a pond.

Fish is a ranking food stock throughout the globe and can either be grabbed from the wild or domesticated in open sea of fresh water pens, ponds and cages.  There are literally hundreds of varieties that lend themselves to a potpourri of culinary applications.  Even the most veteran chef cannot pretend to have mastery over all because the flavor and texture of each kind differs.  Some are as massive as a dining room table like unique varieties of deep sea tuna which are favorite throughout several cuisines of the world while others are wee like anchovies and sardines which are canned and make a convenient breakfast, snack or sandwich.  Others are endemic to small bodies of water and can fetch high prices due to rarity.  Environmentalists and animal right activists contest the consumption of some marine species due to exhausted populations.

In general, deep sea fish are higher in protein and omega fatty acids and mild in saturated fat making it a standard food for dieters.  In fact, pescetaranism was conceived for those who refrain from taking red meat but allow themselves seafood.  Health benefits from consuming a lot of fish include elevation in brain function and heart health.

At home, care must be taken to purchase, clean, store and prepare fish as it can produce an off smell and terrible taste quite easily if one doesn’t know how to purchase and manage it. In general, look for bright eyes, red gills, firm flesh and complete scales which are all indications of a fresh specimen.  Do not forget that the secret to cooking fish favorably is not to overcook. There’s a delicate balance between perfectly prepared fish and overcooked fish. Fish toughen and lose flavor and moisture when cooked excessively long. They get dry and tasteless. Fish are naturally tender and contain very little connective tissue. Unlike meat, they require short cooking times at a high temperature. Fish can be easily prepared practicing a variety of techniques including baking, steaming, frying, grilling, broiling, or slow cooking. Never be fearful to experiment with different recipes. Let your imagination run free and follow your taste.


Fast Seafood Recipe – Salmon Express

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