Marinade, Marinate

Technically, marinate and macerate mean the same, soaking food in a liquid (the marinade) to flavour it and, sometimes in the case of meat and poultry, to make it more tender – and more moist in the case of dry meats, like venison. The distinction usually made is that maceration describes leaving fruit in a liquid that usually includes liquor and sugar syrup, but you marinate meat and fish in a marinade of wine, oil or citrus juices.

One of the best marinades for lamb, chicken, pork or beef to be barbecued is a mixture of lemon juice, soy sauce and Worcestershire sauce. Fish needs less aggressive treatment, for a marinade of citrus juices ‘cooks’ the flesh, changing taste and texture. This is, in fact, ceviche, fish or shellfish deliberately so marinated to be served raw.