Whenever it is supposed to be particularly healthy and tasty, fish should be on the menu. Hardly any other food is as varied in terms of preparation and as healthy for humans as fresh fish. Learn more about salmon, trout, herring and more.
A fish dish should be served once a week. (Photo by: © Doris Heinrichs / fotolia.com)
Traditionally, it will land on the table by Friday at the latest: the fish . Here you will find everything you need to know from purchase to preparation .
How do I recognize fresh fish?
When buying, pay attention to the retailer's display. The fish should be kept well chilled on ice. Continue to inspect the animal for the following quality features:
- Fresh fish does not smell of fish, but of salt and sea water.
- Pay attention to the color: the paler it is, the older the animal is.
- The gills should be red, the eyes clear and shiny.
- Recognize more information about fresh fish
Prepare the fish
Preparation is particularly easy if you already choose a filleted fish when you buy it . However, before preparing, also check fillet pieces for possible bones. To do this, run your finger over the fillet and pull out any bones left with a pair of kitchen tweezers.
However, if you opt for a whole fish, the preparation is a little more complex. Make your work easier by asking the dealer to shed and gut the fish already. However, if you want to lend a hand yourself, follow the steps below:
- Cut off the fins (chest, back, tail) with fish scissors or normal household scissors.
- Finally, shed the fish with the back of a knife, scissors or fish scaler, from the tail to the head (= against the direction of the scales).
- Cut the fish on the belly from the anus to the head. Do not cut too deep so that you do not cut open the bowels.
- Then fold your stomach back and remove the bowels - preferably with your fingers.
- Whether you leave your head on is a matter of taste, otherwise just cut it off.
- Now wash the fish again thoroughly with cold water.
Info: If the fish should stay whole, it is also possible to gut it through the gills, but this should only be done by a professional.
Fillet the round and flatfish properly
Filleting the fish properly is often not that easy for beginners. (Photo by: Shebeko / Depositphotos)
Make sure that you use a thin and sharp but not too long knife when filleting .
Also note the differences when filleting round and flatfish:
Among the round fish include salmon pollock, trout and salmon trout, sea bream sea bream, etc.
- Start by severing the fish's head. To do this, make a vertical cut behind the front fin on both sides.
- From the top, cut along the middle ridge to remove the first fillet.
- Then separate the main bones from the second half of the fish to obtain the second fillet.
- Finally remove the light abdominal flap and carefully separate the skin from the tail with the knife.
Among the flatfish, however, include sole, plaice, turbot, etc.
- Cut them in the middle from head to tail and first loosen the meat underneath the cut with careful, short movements of the knife in one piece from the middle bone.
- Repeat the process for the fillet piece above the cross section. Turn the fish over and repeat the process there.
- Depending on the recipe, you can finally loosen the skin here.
The right fish preparation
Fish has few calories and is very easy to prepare. (Photo by: © FPWing / fotolia.com)
Fish can not only be prepared in a variety of ways, but can also be prepared particularly nutrient-rich using the right method:
You get most of the nutrients by steaming the fish in steam or steaming it in a little liquid. At the same time, these methods of preparation are particularly low in calories.
- Steamed Pangasius
- Steamed salmon
Low-fat is also grilled fish . It remains deliciously juicy if you wrap it in aluminum foil beforehand. Add tomatoes and herbs as you like to give the fish a special flavor.
- Grilled sea bream
- Grilled salmon
- Connector fish
Fried fish is also particularly tasty . However, make sure that it does not turn too brown, otherwise it will dry out quickly. After the fish has been fried, it can also be braised in a saucepan with selected sauces for a special flavor.
- Rainbow trout
- Natural pikeperch
- tuna steak
A special treat - albeit a calorie sin - is fish fried in hot oil . Make sure that the fish is coated with a breading at max. Fry at 180 ° C so that the tender meat does not fall apart.
- fish and chips
- Fish in beer batter