|
|
|
Encyklopédia rýb |
 |
 |
 |
Caviar
Caviar should be eaten in style and always with a mother of pearl spoon. This enhances the experience also in a practical way as it ensures the exquiste taste is not altered by any contact to metal. It...
|
|
|
|
Char
Char belong to the Salmonidae family. There are different species, including brook trout, arctic char and lake trout.
|
|
|
|
Cleaning/Washing
It is relatively simple to clean a whole fish. First it is washed, then the belly is slit lengthwise and efficiently removed. It is to be particularly noted that the black skin should also be removed,...
|
|
|
|
Crabs
Anyone who has ever shelled a crab on the North Sea appreciates being served a crab which is ready to eat! To shell crabs, prawns or shrimps the body must be bent straight with the fingers - head to the...
|
|
|
|
Crayfish - eating correctly
Remove from the shell with the left hand. Break off with the right hand and cut the tail open at the side. Understandably the procedure is performed differently by left-handed people. Cut off the top of...
|
|
|
|
Crustaceans - cooking tips
Crustaceans can be cooked in a brew of water, vegetable extract or bouillon, together with leak, carrots, celery, onions and a seasoning mix (consisting for example of bay leaf, rosemary, oregano, pepper,...
|
|
|
|
Cutting method (filled mackerel)
Don’t be afraid to use a knife here: Larger fish do not only cook more evenly if cut 2-3 times up to the central bone but they respond better to seasoning, marinating or filling. ...
|
|
|
