We cook the fish we consume, but do we know the correct fish cooking methods? How much of the nutrients we need to get from fish are preserved? How to cook fish? and Which fish should be cooked and how? We will try to answer your questions in general terms in our article below.
When it comes to fish dishes in our country, we usually think of frying in the oven or in a pan. So, are these methods suitable for every fish? Our answer is absolutely no. There are many fish cooking methods that can be used depending on its type and fat content.
Every fish has periods when it is oily and periods when it is lean. Fish cooking methods change according to these periods. For example bonito and bluefishin While it is good to grill when it is oily, it is recommended to do it in the oven when it is oil-free.
If frying is to be done, especially small fish should never be fried in plenty of oil. It is recommended to pour very little oil into the pan and fry it in its own oil, especially during periods when the fish is oily. If the fish is in its oil-free period, adding half a glass of oil at most will be sufficient, depending on the amount of fish you will cook. If half of the oil you use is olive oil, it will be a more delicious fish. Fish to be cooked in a pan should never swim in oil and should definitely come into contact with the pan. Otherwise, you will end up with fish in oil instead of fish in a pan. This causes the fish to dry out and lose its nutritional values by turning into oil.
Large fish are preferred to be cooked in the oven or on the grill. For example, while the smaller bluefish, chinekop and yellowfin, are recommended to be pan-fried, the oven-baked and grilled bluefish and the larger bluefish are preferred. Or medium-sized bream in pan or grill is recommended, larger ones are recommended to be cooked in the oven.
Marmara and Black Sea anchovy is already an oily fish and can be cooked in many ways. Anchovy pan. It is great for grilling and grilling, and it can also be steamed and made into many different dishes.
The correct cooking method applied, taking into account the period in which the fish was caught, can increase the taste we get from the fish. Additionally, you can get maximum benefit from the protein and vitamins it contains.
It should not be forgotten that bluefish and bluefish caught in the Mediterranean and Aegean Seas can be caught in the Mediterranean and Aegean Seas. Sea of Marmara with horse mackerel and the same type of fish caught in the Black Sea will have a different taste. On the other hand, a sea bass caught in the Aegean Sea There is a big difference in taste between sea bass caught in the Marmara and Black Seas. Sea bass is more delicious if it is caught in the Aegean sea. The opposite is true for bonito fish. Marmara and Black Sea bonito are more delicious. Details like these are very important. How should we cook which fish in which region and in which period? There are many details such as.
As you can see, cooking fish is not such a simple thing. You don't actually eat fish by frying it in a pan. So you don't get the flavor and nutrients you need. In short, we should consume more fish, which is very important for our health and rich in nutritional values, and know the correct methods of cooking fish.
