Here's a hot tip on how to tell the rareness (or otherwise ) of your fish - or steak for that matter. For this you'll need one of those bits of kitchen equipment that you never think you'll need until you do - the humble kitchen skewer - available from your local butcher - just ask. Apart from the obvious skewering of meat - what else would you use to pierce two holes in a coconut to get at that milk?
To determine the doneness of fish insert your humble metal skewer for 5 seconds through the side,
touch to your lip and if it is cold - yer steak is rare
if slightly warm - medium rare
quite warm - medium
hot - somewhere past medium
and if it burns your lip the chances are you'll have to start again but some blackness to the flesh may also give the game away......!
Welcome to Through the Gaps, the UK fishing industry's most comprehensive information and image resource. Newlyn is England's largest fish market and where over 50 species are regularly landed from handline, trawl, net, ring net and pot vessels including #MSC Certified #Hake, #Cornish Sardine, handlined bass, pollack and mackerel. Art work, graphics and digital fishing industry images available from stock or on commission.
Wednesday, 23 June 2010
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