Fish should be cooked at a relatively low temperature to prevent the flesh from becoming tough. The fish is cooked when the flesh parts easily from the bones. Baking Bake in the centre of a pre-heated oven at 180°C (350°F) Gas Mark 4 allowing 25-30 minutes for whole fish and 10-20 minutes for fillets and…
Scaling and cleaning Put a few layers of kitchen paper on your work surface or chopping block. Using a blunt knife, scrape away the scales from tail to head. Rinse thoroughly under running water. Cleaning a round fish Take a sharp knife and split the fish along the belly. Scrape out the entrails (inner parts)….
Fish used to be cured at home, in salt, vinegar or by smoking, as a method of preservation when fresh food was not available. You may still pickle fish: keep it in the refrigerator and use within a few days. A hot smoker adds flavour but does not preserve the food: cold smoking preserves the…
White and oily fish are both rich in protein, and oily fish contain vitamin D which helps develop good teeth and strong bones. It is often prescribed to pregnant women and young children in the form of cod liver oil. Although we are surrounded by waters which are extensively fished, it is difficult to buy…