In general many types of fresh-water fish lack flavor, and in some cases they need to be served with plenty of flavoring and vegetables and herbs, such as onions, parsley and bouquet grain, and with piquant sauces. Straight boiling is the least desirable way of cooking.
In addition, some fish have a taste which, if not treated, is disagreeable to many people. Although carp, for example. are the subject of large-scale cultivation for culinary use in many countries and enjoy a reputation of being delicious, some people regard them as very poor food. This is largely because these fish grovel in the mud for their food and actually suck into their systems appreciable quantities of mud. Some people consider that tench are similarly tainted. In fact, when this fish is coked it is recommended that the gills should be removed because they always contain mud.
Carp must not be cooked as soon as they are taken container through which ruining water is passing. This, it is claimed, removes any taint. Some cooks this fresh water with food that sis not likely to contaminate their flesh. The same treatment can be used on tench. Because of the lack of flavor of fresh-water fish, most cooks do not boil them but prefer to poach them. In general tems this means that the fish is placed into cold liquid, brought to the boil and allowed to simmer for about seven minutes for each 1b (454g).The liquid can be fish stock, milk, wine, cider, water or court bouillon. The latter might be fish stock blended with white wine, bouquet grain and seasoning.
Rainbow trout is excused form any criticism that its flesh is in any way tainted. It is regarded everywhere as a delicacy.But if this fish has any suspicion of a muddy flavor it can be dealt with in the same manner as carp and teach.
In addition, some fish have a taste which, if not treated, is disagreeable to many people. Although carp, for example. are the subject of large-scale cultivation for culinary use in many countries and enjoy a reputation of being delicious, some people regard them as very poor food. This is largely because these fish grovel in the mud for their food and actually suck into their systems appreciable quantities of mud. Some people consider that tench are similarly tainted. In fact, when this fish is coked it is recommended that the gills should be removed because they always contain mud.
Carp must not be cooked as soon as they are taken container through which ruining water is passing. This, it is claimed, removes any taint. Some cooks this fresh water with food that sis not likely to contaminate their flesh. The same treatment can be used on tench. Because of the lack of flavor of fresh-water fish, most cooks do not boil them but prefer to poach them. In general tems this means that the fish is placed into cold liquid, brought to the boil and allowed to simmer for about seven minutes for each 1b (454g).The liquid can be fish stock, milk, wine, cider, water or court bouillon. The latter might be fish stock blended with white wine, bouquet grain and seasoning.
Rainbow trout is excused form any criticism that its flesh is in any way tainted. It is regarded everywhere as a delicacy.But if this fish has any suspicion of a muddy flavor it can be dealt with in the same manner as carp and teach.
No comments:
Post a Comment