How to choose the fish to cook?

With such a wide variety of fish available, the choice is difficult; Check out our tips on how not to make mistakes when buying

How to choose the fish to cook? Due to the variety and the many ways of preparing it, it is normal to feel a little lost when putting fish on the menu.

Fish are white meats and proteins of high biological value. In addition, they are an excellent source of Omega 3, which reduces the incidence levels of cardiovascular disease. And, to take advantage of this list of benefits, it is recommended to consume fish, on average, twice a week. Discover the tips that Guia da Cozinha has developed with the help of a nutritionist and chef cooking Laura Franco Comes from chef Fernandinho:

a quality fish

Having quality fish is the first step in ensuring a healthy, tasty and beautiful recipe! So, before you even leave the house to shop, start your mission: choose a good place to shop. Quality products come from trusted sellers.

So, know the local trade well when you buy fresh produce and research companies if you buy packaged goods.

How to know if the fish is fresh?

The most important thing is the freshness of the fish. Attention to detail is the golden advice if you want to discover the quality of the fish. When choosing whole fish, remember to:

• check if the eyes are bright and bulging;
• observe if the scales are well adherent to the skin, without “detaching”;
• if the gills have reddish and pinkish shades;
• feel if the smell is characteristic and not unpleasant.

If the fish looks good and meets all of these criteria, you can take it home and prepare it for cooking.

What are the best fish for cooking stews?

In stewed recipes it is advisable to use the slices of fish, which are fatter and firmer, so they do not fray and to make the stew more “full-bodied”. Good options are sea bass, dorado and grouper.

or chef Fernandinho also recommends the use of dourado in rice with seafood, bobó and moqueca.

How to choose fish for frying or grilling?

Some options recommended by chef and nutritionist Laura Franco are tilapia, hake and hake. They are indicated because they have a firm pulp to maintain their integrity during preparation, that is, they are best used in breaded and fried fillets or strips.

What are the best fish to cook?

Invest in cod, salmon, and red mullet for roasting. In this case, there is no secret: to make roasted fish, just don’t mix it too much to get more integrity.

According to chef Fernandinho, in addition to these alternatives, the boyfriend is an excellent fish for recipes in general, as it can be roasted, stewed or even with a simple sauce.

Source: Terra

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