Home > FIshipedia > Fish Tips
- Tips for Choosing Fish
How to Choose and Handle Live Fish and Ice-bed Fish :
PARKnSHOP provides you a simple formula for choosing a live fish or an ice-bed fish. Just remember“1C2A”. That stands for Clarity of eyes, Appearance and Activity of fish. Here is a checklist to help you :
PARKnSHOP provides you a simple formula for choosing a live fish or an ice-bed fish. Just remember“1C2A”. That stands for Clarity of eyes, Appearance and Activity of fish. Here is a checklist to help you :
Look for:Both Live and Ice-bed Fish
- Bright, crystal clear eyes, never dull or foggy
- Shiny skin or scales, clinging close to the bod, without scratches, wounds or peeling
- Bright, distinct body colour and red gills
- Elasticity when the body is softly pressed
- No excessive fishy smell
- Energetic swimming
- Without rapid breathing
Storage and Preparation :- Fish bruise easily – handle with care. Lift whole fish with both hands, and never hold by the tail.
- Remove scales and all inner organs from the fish.
- Wash inside and outside with cold running water. Completely dry with paper towel.
- Wrap the fish with cling wrap and stored in refrigerator up to 2 days.
- Fish can also be kept frozen in freezer up to 4 weeks.
- Wash your hands and any utensils you have used.
How to Choose a Frozen Fish
Look for:- Bright, distinct colour of fish meat, no tinges of black or faded colour.
- Fillet should be frozen hard without oozing.
- Tips for Cooking Fish
Fish is an easy dish with lots of cooking methods for meal variety. You can steam, bake, pan-fry, deep-fry, poach, stew, soak or even micro-wave.
General- Don’t cook too long or over too high a temperature.
- Cook only until the flesh flakes easily at the touch of a fork.
Steaming- Make sure the water is boiling before placing the fish.
- When the fish is steam cooked, turn off the fire and uncover the wok immediately, otherwise the meat will roughen.
Frying- Make sure the oil is well heated before adding your fish to the skillet.
- Do not turn the fish over immediately or the meat will loosen.
Batter Frying- Always make sure the batter is cold. This will prevent the fish from absorbing too much oil.
- Test the heat of oil by dropping in a little bit of batter. At the correct temperature it should turn golden brown in about a minute.
Waste Not, Want Not - Simple Recipes
Don’t throw out the leavings of a fish dish like fish head! With just a few ingredients and your creativity they can become delicious, easy-to-make dishes.
Don’t throw out the leavings of a fish dish like fish head! With just a few ingredients and your creativity they can become delicious, easy-to-make dishes.
Basic Chinese Fish Soup- Gently fry the off-cuts until golden brown, then cook it with some ginger slices and adequate water on high flame for about 30-40 minutes, strain before served.
Basic Western Fish Soup- Cook fish off-cuts, half an onion (quartered), 1 bay leaf, a few black pepper corn and 1/4 cup of white wine simmer with suitable amount of water for about an hour, strain before served.
Fish Head- Coat with flour and fry until golden brown. Enjoy with curry, satay or other strong-tasting sauces. An easy and inexpensive way to cook!
