Some questions about cooking fish?!
Some questions about cooking fish?
Answer as many as possible, thanks.
1. What are the basic differences and techniques in cooking saltwater fish rather than freshwater fish?
2. What is one saltwater FISH that has unique characteristics and tastes good and is a delicacy?
3. For the fish in question number two, what is a good herb that goes with it.
Answers:
Good answers.
Mine
1. No diff. Same turn once, be very careful to not overcook-take a peek between the layers of flesh needed to check for done-ness.
2. Opaca paca a deep water snapper from Hawaii. The meat is a sweet white with pinks hues. Very rare on west coast and macho$$$
3. Tarragon is okay. But I would use only a light flavored sauce. You do not want to take away from the flavor of this fish. OR Use a nut oil (pistachio) with salt & white pepper (not too much)
and easy with the herbs. Lavender just might work.