π¨βπ³ Learn from Le Cordon Bleu and save 25% on Premium Membership π©βπ³
By Harold McGee
Published 2004
Most fish in U.S. markets are sold precleaned and precut. This is certainly convenient, but it also means that the scaled and cut surfaces have been exposed to the air and bacteria for hours or days, drying out and developing off-flavors. Preparing fish at the last minute can give fresher results. Both whole fish and pieces should be rinsed thoroughly in cold water to remove fragments of inner organs, the accumulation of odorous TMA, other bacterial by-products, and bacteria themselves.
Unlimited, ad-free access to hundreds of the worldβs best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement