Uncooked: All about fish

marine fish

Codfish, redfish, saithe, plaice and herring are among the most popular marine fish. Sole and turbot provide particularly delicate meat. Marine fish are important suppliers of iodine.

freshwater fish

The most popular native farmed fish among freshwater fish is the mild rainbow trout. Zander, pike and tench have lean meat and a strong aroma. High in fat are eel and carp.

Even salmon, although they spend much of their lives in salt water, count to the freshwater fish. Smoked salmon mostly comes from aquaculture in Norway, Scotland or Ireland. Bred salmon is often fat and does not have as solid meat as wild salmon, which is about twice as expensive as farmed salmon.

• The eye of the fish is clear and shiny.
• The gills are light red or dark pink - but not brown or gray.
• The scales are tight and smooth.
• Fresh fish can be stored in the fridge for one day.

The classic: fish fillet in a roasting tube

Although fresh fish smells pleasant, our noses are often sensitive. Then the frying tube has to be - it not only protects flavor, valuable vitamins and minerals, but also leaves the fish smell in the tube.

Ingredients for 2 servings:

• 400 g of salmon fillet
• 1/2 organic lemon
• 350 g kohlrabi
• 150 g of small carrots
• 100 g mango pods
• 1 onion
• 2 stems of parsley
• 4 stalks dill
• salt
• freshly ground pepper

Preparation:

1. Rinse the fish and pat dry. Remove remaining bones with tweezers. Preheat oven to 180 degrees (convection 160 degrees, gas level 3). Rinse lemon hot, grate dry and slice.
2. Clean and peel kohlrabi and carrots. Slice the carrots into sticks and the kohlrabi. Rinse and clean the mangetouts (cut short at both ends with kitchen scissors).
3. Peel off onion and slice. Rinse the herbs cold and shake dry.
4. Season the fish fillet with salt and pepper and cover with lemon slices and herbs. Put the vegetables in the frying tube, making sure that the weld is on top. Put the fish on the vegetable bed.
5. Close the ends of the frying tube with the bands provided or according to the packing instructions.
6. Cut or pierce the frying tube slightly at the top so that the air can escape. Place the frying tube on a cold baking sheet and cook the fish in the oven for about 20 minutes. Immediately place the fish and vegetables from the tube on two preheated dishes and douse with the broth.

Here you will find our recipe for fish stock.

Will You Still Eat Raw Fish After Watching This Video? (April 2024).