Can fish cook in the fridge?!


Question: I read somewhere that if you squeeze lemon juice onto a really fresh fish's flesh and then wrap it in cling film and leave it in the fridge for a day or 2 then it will cook itself because of the chemicals and temp.

Is that true?


Answers: I read somewhere that if you squeeze lemon juice onto a really fresh fish's flesh and then wrap it in cling film and leave it in the fridge for a day or 2 then it will cook itself because of the chemicals and temp.

Is that true?

My uncle used to work in a mine, and they used to carry the explosives by boat. As you couldn't have flame on a boat carrying explosives, this is the way they used to 'cook' the fish! They say 'cook' because the flesh goes opaque like it's cooked, they used to pour lemon and lime juice and sometimes garlic and wrap it up and leave it in the cold for a couple of hours - so yes, it is true!

try it why not?

You can sear some fish using citrus, yes.

I have no idea but it sounds pretty absurd :D and anyway i dont like fish but it sounds interesting to do.

i wouldnt think so because things usually need to be cooked hot, but i could be wrong

http://www.answerbag.com/q_view/126523

Cook... NO. But make some good sushi, maybe...

Can't remember the details but I watched a Julia Childs Program where she and her little french chef buddy did a salmon fillet in the fridge overnight .

Its not the temperature, its the acidity of the lemon juice that cooks the flesh. It really does work. Its called 'sousing' and it's been around for centuries. It works best with small pieces of white flesh fish and adding a bit of onion.

interesting been chef for 35 years and never heard of that on- marinading somthing like chicken overnight yes to get deeper flavours- im fascinated as I sell fish and chips - will try it tomorrow -thanks

Yup, it does work. Add salt and a bit of garlic paste to take away the smell. However, I prefer mine hot.
It is even nicer if after the sousing you microwave the fish for 2 minutes. Its great with a dash of pepper or tabasco sauce.

A star of peruvian cuisine is ceviche - which is just that - fish marinated in lemon or lime with onion and other fresh ingredients. It won't cook all the way through but it tastes really good.

if vegetables cook like this !!!omg think about it

I've seen it done with scallops on a cooking program

Yes its called "seviche". Seafood marinated in a citrus juice. Shrimp is awesome this way.

i am a chef in Australia .
Ye if You marinate the fish with lime and lemon juice overnight it will cook it (it will break down the fibre of it ,so it looks like being cooked )
We use it especially in Pollination cooking.
But be careful not to live the fish to long marinating ,otherwise it will get all mushy.
When You want to use it strain off the liquid from the fish ,add chilly ,coconut milk and fresh coriander to it and then mix it in to the fish one auer before You eat it .It taste fantastic .

My first impulse was to say something like" Fish cant cook anywhere cause they don't have hands! "
sorry,( I havent finished my first cup of coffee yet)
but hey! really now, yes you can.there are several methods of cooking (although it isn't really cooking )but preserving or curing fish.
I make a pickled fish for Christmas, that once its done I then serve in sour cream with onions.I use a brine of vinegar and pickling spices.
I also do shrimp or salmon (cut into thin slices) by layering with lemon slices/ fresh dill and lemon juice poured on top.
another thing that works is italian dressing, for shrimp or thin slices of salmon ,I usually make my own but I have used bottled.
one of my favs is Gravlax or lox but it is a long process ,not something you want to do with a couple pieces of fish but many pounds at a time.
I copy pasted a link for you to look at.
http://www.sausagemania.com/loxmania.htm...
another version of gravlax that Ive done ,(which some call a dry recipe) doesnt require all the steps of brining and is very good.
1 cup coarsely chopped dill
1 cup kosher salt
1/3 cup sugar
1 1/2 pounds center cut salmon ,remove skin
zest of 1/2 lime, 1/2 lemon and juices from the rest
mix these in a bowl and taking plastic wrap on a tray put half of your mixture on the plastic lay the fish on top and cover with remaining mix,wrap tight but leave the ends open to drain liquids. weigh down with something and put in fridge
every 12 hours turn the fish over and drain off any liquid.36 hours later its done brush off the mix ,slice thinly and serve.
yummy stuff.
peace><>

Yes, it is. There are several dishes that involve "cooking" (or "sousing") fish or seafood with the acid from lemon/citrus juice.

One example would be ceviche: from Central/South America, it involves cutting fish into small pieces and allowing it to cook in a citrus-based marinade. It's delicious--I particularly enjoy it made with ahi tuna or scallops

A similar dish would be gravlax, which is a Scandinavian dish of cured salmon (after doing some reading, I think it generally uses salt to cure it, not lemon juice). It's very similar to lox, but cured instead of being smoked. It makes a fantastic appetizer when served on dark bread with a mustard-dill sauce or with dill & capers. (I recently picked up an excellent recipe for gravlax at my local Whole Foods. You can also buy it already cured).





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