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Libby Silbermann - Foolproof Fish: 60 Delicious Dishes to Make at Home

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Book:
Foolproof Fish: 60 Delicious Dishes to Make at Home
Author:
Libby Silbermann
Publisher:
Quadrille
Genre:
Books / Home and family
Year:
2022
Rating:
4 / 5
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Foolproof Fish: 60 Delicious Dishes to Make at Home: summary, description and annotation

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Foolproof Fish is the ultimate cookbook for anyone who wants to know how to make simple and delicious fish dishes at home.

Bringing you 60 fuss-free recipes, with everything from Ultimate Fish Tacos, Spicy Salmon Burgers and Grilled Tuna Steaks, through to Clams in Cider, Crab and Cherry Tomato Linguine and Prawn Laksa youll have a mouth-watering variety of recipes to choose from every time you fancy fish for dinner.

Beginning with clear instructions for basic preparation, including how to scale, de-bone, gut and fillet, followed by delicious and practical recipes for brunch and light bites, quick and easy dishes, or weekend feasts there really is something for everyone!

The Foolproof series celebrates the simple ways to cook, eat and enjoy different dishes and techniques, and offers amazing new ways to elevate classics, as well revealing new sure-to-be favourites. The series includes: BBQ, One-Pot, Freezer.

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It can seem daunting to buy and shop for fish sustainably when there are - photo 1

It can seem daunting to buy and shop for fish sustainably when there are warnings about overfishing in UK waters and overseas. But, like everything, moderation is key. Shopping for, preparing and eating fish should be a treat, and with the recipes in this book you can do so in the best possible way.

Where to buy from

If possible, try to buy from a fishmonger or the fish counter at your local supermarket these places are the most likely to supply fish and seafood that is farmed in a sustainable way. Ask the fishmonger where the fish has come from, what fish is best to buy in the current season and what they recommend in general. This way you are less likely to buy pre-frozen produce that has been mass-fished overseas.

Resources

To help ensure you make the best decisions when trying to buy fish from sustainable sources, here are some helpful websites with information.UK:mcsuk.org and msc.orgUSA:seafoodwatch.org and sustainablefish.orgCanada:seachoice.org and livingoceans.orgAustralia:goodfish.org.au and marineconservation.org.au/sustainable-seafood-choicesNew Zealand:www.seafood.org.nz

Seasonality

It is always best to consider the seasons when choosing all your ingredients, not only fish. Here is a list of which seasonally available fish and seafood in the UK.Spring(March, April, May): plaice, mackerel, sprats, haddock, lobster, scallops, oysters, mussels, crab, squidSummer(June, July, August): sea bass, pollock, turbot, mullet, bream, plaice, hake, monkfish, langoustinesAutumn(September, October, November): cod, skate, red mulletWinter(December, January, February): sardines, brill, cuttlefish, clams

When buying and choosing whole fish, there are a few tips and signs you should be aware of to make sure the fish is fresh and safe to eat.Fish should smell salty, like the sea, but should not have an overpowering or unpleasant fish smell.The eyes on a whole fish should be clear and bright they should stick out of the head of the fish instead of being sunken or too cloudy.There should be a natural slime or wetness to the fish skin it shouldnt be dry or flaky.The scales on the fish should be shiny and intact avoid the fish if it has lots of broken scales or patches missing.The gills (located by the head) of a fish should be bright pink or red, not greyish or brown.It is sometimes trickier to gauge freshness when buying fillets of fish but some of the same rules apply: make sure the flesh feels firm to the touch, rather than soft. The fillets should smell of the sea but not of have an unpleasant fish smell, and there should be no discoloration of the flesh.It is always best to buy fish fresh and therefore eat it fresh the day you buy it. It will taste its very best and avoids any chance of bacteria developing. However, if you do need to store it in the fridge, wrap it well in clingfilm (plastic wrap) and consume within 2 days (depending on best before date). Fish can be frozen; however, it will deteriorate after time. Try not to freeze fish raw fish for longer than three to eight months.Freezing seafood is not advisable, though you can freeze raw prawns or scallops more easily as these are not live. Freezing mussels, clams, crab etc requires freezing them in their shell and when they are live.

Sushi-grade tuna

Sushi-grade tuna is actually a fairly misleading title or grade system. In its simplest terms it means fish that the seller has deemed suitable for raw consumption; however, there is no official or FDA-approved grading system. It is always best to approach a fishmonger and speak to them about which fish they deem safe for raw consumption most often this is whats labelled as sushi-grade for consumers and shoppers.

Preparing a whole fish can appear difficult at first, but with these simple and efficient steps it shouldnt be. If you are buying from a fishmonger or fish counter, you can always ask them to prepare the fish this way too.Descalingthe fish is simply scrubbing away the tough, looser scales on the outside skin. Next page

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