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Poissons
Fish
Appears in
By Alma Lach
Published 1974
Just as the French are master sauce makers, they are also unsurpassed when it comes to cooking and saucing seafoods. We cannot duplicate their fish, but we have comparable varieties, plus the mighty salmon of our Northwest.
Fish from cold, clean waters are better tasting than those found in warm, muddy rivers and lakes. Just as eggs taste of the diet the hen has been fed on, fish taste of the waters in which they swam.
In their natural state, fish are tender. They are cooked for only one reason—to improve their flavor. When they are overcooked, they are ruined. Therefore, err on the side of undercooking. Remember, the Japanese eat raw fish—a much tastier dish than overcooked fish!
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