Thai Fish Cakes Recipe - These Are The Fundamentals You Should Know

My major concern in buying fish is the freshness. Fresh fish smells like the sea and I would have to say that if you live far from the sea, looking for markets that sell fresh fish would really be hard since most likely majority if not all of it would definitely be selling frozen fish.

You do have to clean your fish thoroughly, inside and out, before deboning it. After it has been gutted and rinsed thoroughly, lay the fish on its side and cut straight down, just behind the gills, until the knife reaches the backbone. Make sure that the knife is positioned flat against the backbone, parallel to the surface, with the sharp edge facing the tail. Then cut along the fish, following the backbone all the way down to the tail. Turn the fish over and repeat on the other side.




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There are so many great ways to cook and prepare fish, be sure to check out the link above for some of my favorite recipes that I use all year round.

This recipe is a great Poached Fish recipe. I hope you enjoy it!

3 cups water
1 cup white wine
Celery
Carrot
Chopped parsley
1 bay leaf
Peppercorns
Salt
Fish filet
Lemon

Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add fish and simmer, partially covered, for 10 to 12 minutes.

Serve and enjoy.

Here is a list of quick tips:

* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.
* To prevent overcooking, you'll need to pull it out slightly before it's done.
* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.





* Fish that is less than 1/2 inch thick do not require turning when cooking.
* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.