![]() ![]() White fleshed fish like cod and sole have a milder taste than darker colored fish like tuna which possesses a more robust and meaty flavor. Lean fish have a milder flavor than fatty fish, and freshwater bottom feeders including catfish have stronger flavors due to their diet. ![]() Ocean fish generally are milder in flavor than their freshwater counterparts. Very fresh fish have flavors of grass and sea. The perishability of fish and shellfish demands the freshest selection for the best results. The same techniques used for cooking meats and poultry can be applied to fish and seafood but cooking temperatures and times are generally reduced. Because the muscles are much softer and the connective tissue is weaker than their land counterparts, it is easy to overcook and ruin their flavors and textures. The delicate nature of fish and seafood requires extra care and attention during the cooking process. ![]()
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