Because Sharing is Caring

little_chef_1280x800-02Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me. Let’s talk about scaling fish…

  • Keep them wet
    Keep the fish wet until you scale them. If they have dried out, soak them a few minutes in ice water before scaling to make the scales easier to remove.
  • If they are from the market… do it now
    If you’re buying a whole fish from the market, clean it as soon as you get home, rather than storing it in the refrigerator. You should also plan to eat it the same day you buy it
  • Set up a table outdoors and cover it with newspaper
    Try to find a table high enough to work comfortably on, that can be rinsed easily with a garden hose when you are finished
  • Gather your supplies before you begin
    Set out a bucket for the fish parts, gloves if you want to wear them, a sharp cutting knife, and a container for the cleaned fish. If you have a lot of fish to clean, set out a cooler full of ice to keep the cleaned fish cold
  • Begin scaling the fish
    Hold it firmly by the head and scrape the scales from the tail toward the gills with a butter knife or scaling tool. Test for the right pressure; the scales should come loose easily and fly off.

    • Keep the strokes of your scaler short and quick. Avoid pressing too hard and gashing the fish
    • Work carefully around the fins, since they can prick or puncture your skin
    • Be sure to remove all of the scales from both sides of the fish. Don’t forget the scales around the pectoral and dorsal fins, and up to the throat, which is the edge of the fish’s gills
    • Rinse the fish, put it in the cooler, repeat!

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!

Advertisements

Because Sharing is Caring

little_chef_1280x800Tips, hints, tricks, and little kitchen ‘hacks’ learned along the way and shared with you… please feel free to share your hints with me. Let’s talk stock…

  • Stock is its own creation
    A liquid concentration of meaty bones and aromatics. When made from scratch its a creation all its own.
  • Size the Vegetables
    When cutting vegetables to cook with bones, use smaller diced vegetables for quicker cooking chicken stock and larger chunks of vegetables when using large bones for beef stock.
  • No need to season stock
    Stock is itself an ingredient in a dish that will be seasoned.
  • Always be skimming
    remove the impurities and concentrate the flavor. to that end…
  • Do not boil stock
    Boiling pushes the impurities back down to the bottom on the liquid.

So, a couple of hints, tips, take what you like and leave the rest… speaking of leaving… leave a comment to share one of YOUR tips!

Thank You!