Como cocinar pescados
Directions
- 1Cut the fish into fillets.
- 2Prepare a brine solution with 100g of salt in 1 liter of water.
- 3Introduce the fish fillets into the brine for 10 minutes.
- 4Remove the fish from the brine and dry it well.
- 5Sear the fish at a gentle temperature, allowing the heat to penetrate slowly.
- 6Remove the fish when the internal temperature reaches 35 degrees Celsius for a perfect, slightly pink result.
- 7For fully cooked fish with a softer texture, remove at 40 degrees Celsius.
- 8For whole fish baked in the oven, 45 degrees Celsius is the favorite temperature for a juicy and rich result.
Ingredients
- fish
- 100 g salt
- 1 liter water
Tips
- To prevent overcooking, remove fish at an internal temperature of 35-45 degrees Celsius.
- Brining fish in a salt solution makes it juicier and seasons it.
- For whole fish baked in the oven, 45 degrees Celsius is a good internal temperature.
- Be aware of anisakis; ensure fish is cooked to a safe temperature (around 60 degrees Celsius) to kill parasites.
Related recipes
Lentejitas perfectas
Spanish · Dinner
Sticky Spicy Pumpkin with Peanut Lime Sauce
Chinese · Dinner
Moroccan Fish
Moroccan · Dinner
Slow Cooker Tax Day Ribs
American · Dinner
Slow Cooker Baby Back Ribs
American · Dinner
Cantonese Beef 'Chow Fun'
Chinese · Dinner
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Corn & Jalapeño Chicken Brothy Rice
Dinner
Mediterranean Tray Bake
Mediterranean · Dinner
Creamy Chicken & Wild Rice Soup
American · Dinner
Zesty Lime Mexican Inspired Dense Bean Salad
Mexican · Dinner
One Pan Yellow Chicken and Rice
Indian · Dinner