Fish Tips


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Fish Tips

Squid

Squid

Squid are fast moving carnivores, propelling themselves by squirting a jet of water. When threatened, they’ll also squirt an inky liquid. It contained in a special sack and can be used to add a rich brown colour to sauces and pasta.

Fresh mussels

Fresh mussels

Discard any mussels the shells of which are open before cooking or closed after cooking.

Filleting plaice

Filleting plaice

When filleting plaice, start on the white side, remove fillet, turn over and then the dark side will be easier to remove.

Fresh fish

Fresh fish

To ensure fish is fresh, look for shiny eyes and body and slippery outer skin.

Mussels cooking

Mussels cooking

Mussels should open when they’re cooked. So toss out the odd one that doesn’t.

Crab cooking

Crab cooking

Always place your crab in cold water when cooking it; this will keep the legs attached to the body to make a perfect presentation

Οpen a crab/lobster claw

Οpen a crab/lobster claw

To open a crab or lobster claw; use an old pair of scissors to cut along the ridge of the claw.

Cooking your crab

Cooking your crab

Always cook your crab in well-salted water with aromatic garnish.

Crab

Crab

When your crab is cooked and cold, remove the” dead man’s fingers”, these are the gills and have a very bad taste; there are five on each side of the inner body.

Good oyster knife

Good oyster knife

Shop for a good oyster knife at a good kitchen supply store or at your local fish market. The features to look for are a thick, solid handle made of sturdy wood or plastic, a finger-guard (essential), and a short, thick blade. Strength and durability will be more important than sharpness or size.
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