Methods of cooking fish Russian Fish & Seafood Recipe

How to Cook & Prepare Methods of cooking fish:

In cooking fish the nutritive matter of the raw product must be preserved and if possible its value should be increased while improving its flavour and digestibility.
The choice of manner of cooking is most important for the proper use of any food, fish included.

Fish should be cooked for no more than 15 to 25 minutes. Over-cooking like undercooking makes fish hard to digest.

In the process of cooking, complex chemical changes take place. Part of the soluble bsubstances such as protein, carbohydrates. Mineral salts, extreactives and vitamins pass from the flesh into the liquid. To prevent as much of the soluble protein as possible from passing from the fish into the water, do not add salt before the water, do not add salt before the water begins to boil.

In the different methods of cooking, moisture leaves the fish (or meat) in different ways. When fish is boiled, all the moisture and nutritive matter leave the flesh in a liquid state. The soluble substances leave the fish mainly along with the water. Fish looses the greatest amount of soluble nutritive matter when it is cooked in water.

Less liquid moisture leaves the fish when it is steamed on a rack over boiling liquid or parboiled in just enough water to half cover the fish.

The least amount f soluble substances is lost when fish is cooked in hot fat in a frying pan; when it is “done” it is juicer and more sapid. The little moisture that does leave the fish forms a juice. However, the greater part of this moisture evaporates and very little of the soluble substances leave the fish.

Less soluble substances will leave the fish if it is cooked in a small amount of water at a high temperature and if the pieces are not small.

If the fish to be coked has an undesirable pungent smell, condiments and herbs should be added to the broth. The quantity and combination of spices and herbs used will depend on the natural flavour and smell of the fish.

Regardless of whether fish is boiled whole, filleted or cut into portions., it must be completely submerged in the water. A piece of fish weighing 100 -150 g will require an average of 150- 200g water. Remember, if cooked in too much water, there will be a great loss of soluble substances and consequently, the fish will be less tasty, nutritious and lack juiciness.

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