Defrost fully and marinade salmon in your preferred marinade. Cook salmon over hot coals on a well-oiled grill, to prevent sticking. Baste frequently to ensure that the salmon remains moist and flavourful. Turn once halfway through the cooking period. Do not overcoo
The safest way to defrost fish in order to keep its flavour and texture is to defrost it in the refrigerator for 12 – 24 hours, depending on its size. Defrosting at room temperature will deteriorate the quality of the fish and plunging in cold water will result in further loss of moisture and flavour. […]
Your eyes and sense of smell are very important when selecting fresh fish. Fresh fish should have a mild, salty aroma; if it is overly ‘fishy’ it may very well be stale, so steer clear. Scaly fish should have a good covering of scales. If it has bald patches and the scales are coming loose, […]
Once at home place the frozen fish products in your freezer immediately (-18°C is the ideal temperature for your home freezer). Ensure that the freezer door closes properly, and limit opening and closing thereof, as this causes temperature fluctuations. Never defrost and refreeze any frozen fish.
Texture: Microwave cooking is so quick and great care should be taken not to overcook the fish as it will become “rubbery”. Starting temperature: Differences in the temperature of the food when placed into the microwave will affect the length of the cooking time required. The colder the food, the longer it will take to cook, so […]
Place fish in a large piece of foil, shiny side facing inwards. Season fish very well and close foil. Place on braai grid over medium heat coals and turn over at regular intervals. Braai until fish turns opaque and flakes easily. Fennel, dill or thyme adds an aromatic flavour to braaied fish.
Pour some water (milk or fish stock can also be used) into a saucepan and bring to the boil. Reduce heat to simmer. Place the fish skin-side down into liquid and simmer very gently to avoid breaking up the flesh, until the fish turns opaque and flakes easily. Other ways to flavour the poaching liquid […]
Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking […]
Cut frozen salmon steaks into strips or medium-sized cubes. Heat butter or oil in a wok or frying pan. Stir fry for 3 – 4 minutes on high. Cream can be added during the last 30 seconds of cooking for a creamy sauce, or use flavoured butter and add fresh herbs just before serving.
Fill a large saucepan ⅓ full with water. Simmer gently and place a colander, which fits snugly, into the saucepan. Ensure that the colander is well out of the water. Place some frozen vegetables at the bottom of the colander, place 2 frozen salmon portions on top of the vegetables and scatter some fresh parsley […]