Poaching
Whole fish and portions can be poached in a variety of liquids. Lightly salted water, fish stock, wine, court bouillon (water, white wine vinegar, onion, peppercorns, carrots, celery and bay leaf) and...
View ArticleSteaming
The healthiest way to cook fish, and widely used in Thai cuisine. Simply place portions or whole fish in a steamer over 2-3cm of boiling water. Whole fish can be stuffed with herbs and is also good...
View ArticleBaking & Roasting
Fish is easily overcooked therefore care must be taken when using the oven. Whole fish are best for roasting, particularly oily species. Here are four different methods of baking fish: Wrapping in Foil...
View ArticleBarbequing
Meaty game fish are perfect for marinating in citrus, salt, pepper and olive oil then barbecuing. Whole portion sized fish such as Snappers, Sea Bass are also great, as are whole King Prawns and...
View ArticleDeep Frying
Great for fillets, small round fish (Whitebait) and Scampi. The fish is either coated in flour, egg and breadcrumbs, or dipped in batter and fried in hot oil (180° C) until golden. Now we are finding...
View ArticleGrilling
This method is best suited to whole fish and flaky fillets. Excellent for oily fish such as Mackerel and Herrings, and for half Lobsters. This method is a dry heat method which the heat comes from one...
View ArticlePan Frying
This is an excellent way of cooking whole pan – ready fish, fillets, portions, prawns and scallops. • Use heavy, quality, cast iron pan which has been pre – heated • Add a little olive oil to pan and...
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