These are the different ways to cook your fish and should always be wet after cooking. You can tell if the fish entirely cook by inserting a skewer in the section of the spine. If there is no resistance, it is cooked. The nets are finished at cooking when the thickest part of the meat begins to relax with a little poke.
With all the following methods, it is advisable to cook the fish at least 10 minutes per inch thick.
Whole fish are more suitable for baking than nets. Butter a plate generously and place the fish on the top. Brush with oil or butter on top. If you want a little more flavor, sliced vegetables or a combination of herbs, crumbs of bread and butter everything do crockery. Look for the prescribed time to cook the fish and put the oven to cook at 475 degrees F.
Another method for cooking fish is to compromise it in the sheet that has been oiled. Add a sauce or seasonings to give a flavor and cook at 450 degrees. Do not wrap the leaf too tight. You want the steam to circulate. Make sure the edges are closed correct so that the steam does not escape.
Smoking Fish (Personal Favorite)
There is no better way to eat fish than to get out of the smoker. It has a watering taste of the mouth and fish very humid. It is mainly used for whole fish, but you can also smoke nets. Smoking involves putting wood chips or other flavored smoking chips in a fish smoker and cook it on a lower heat for a longer time.
Rescue and frying
Small fish works the best during frying or backup. This is the way to fry your fish. Coat fish with a beaten egg and add crumbs of bread or flour to the entire room. Make sure the oil is hot before putting the fish in. The skipper requires equal parts of butter and heated oil over low heat. Brown on both sides of the fish.
Grill and grill
Any fish over 6 inches is good for grilling or grilling. When cooking on a grill, use a fish basket to prevent the entire pieces from escaping and suffering you. Use oil or butter to rush during cooking.
Farm fish are better cooked in a simmered liquid or otherwise known as the pocketD. The best species of poach include the red splint, bass, salmon and trout. Use a stove to bush to cook whole fish. Keep the fins on. If you envelop the fish in a cheese, it is easier to remove from the pan. Place the fish in the liquid and heat it. Once he starts to simmer, start the timing.