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Encyklopédia rýb |
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Filled flatfish
Smaller flat fish can be filled and grilled very easily. Take for example a turbot.
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Fillet rolled
Venture to perform a forward roll: sardine fillets are simply ideal for this original filling variant.
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Filleting
Filleting is a culinary art which is not only used for fish, but also fruit. The importance of removing the skin and bones from the fish demands that the chef or waiter has a precise knowledge of the fish’s...
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Fish cutlery - correct tools for fish
Since fish has a tender meat which can be easily carved, it is more stylish and correct to use the appropriate fish cutlery. If such cutlery is not available, then two forks can be used. The cutlery consists...
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Fish stock
Whether simply pouching fish or making fish sauce and soup, the stock, that ‘fumet de poisson‘, is essential in fish cuisine. Fish stock is the indispensable starting point for those most noble of...
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Fish storage
Ideally fish should be prepared on the day of purchase. However, if the following rules are applied, it can also be stored in the refrigerator without hesitation:...
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Flat fish preparation / filleting (e.g. turbot)
Turbut and sole are delicious, luxurious and highly prized fish – their dishes are well sought after. Their exclusive, spicy meat has „bite “, whilst at the same time being tender and juicy. Both...
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Flavour bombs
A genuine taste explosion is guaranteed when herbs, vegetables and fine spices are added to fillets or whole fish wrapped in aluminium foil. The foil makes the tender meat of the fish very juicy, and the...
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Freezing - how to enjoy frozen fish
Frozen fish, fish fillets and seafood are often just as good in quality as their fresh counterparts. They are shock frozen on the trawlers directly after being caught. They are cleaned and, depending on...
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Frying
Always preheat the fat sufficiently (approx. 180° C) so that the fish and/or the coating doesn’t soak up too much fat and the fish is cooked evenly....
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