| Culinary Info and Fish Preparation Q&As |
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| By Fishing & Food Editor Renee Shelton |
| |
Basics
of Marinades
A marinade has three basic ingredients,
each with a specific function. Varying the ingredients can change
not only the basic funtion of the marinade (tenderize or just
to give flavor) but it can also change the flavor profile, and
can marry the fish or seafood to the rest of the menu.
Oil: Keeps moisture
in and assists in grilling or cooking.
Depending on the resulting
desired flavor, can be a stronger one like olive oil or maybe
a little sesame oil or a neutral one like canola or corn oil,
etc.
Acid: Helps to tenderize
(not usually necessary in fish) and to give flavor.
Acid choices can be white
wine, beer, lemon juice, lime juice, white wine vinegar, sherry
vinegar, red wine vinegar, fruit juices, plain vinegar, etc.
Flavoring: Gives
taste and flavor to marinade, can be herbs, spices or vegetables.
Herb choices can be thyme,
rosemary, parsley, marjoram, cilantro, dill, fennel, basil,
etc.
Spice choices can be salt,
pepper, soy sauce, peppercorns, bay leaf, capers, fennel seed,
anise seed, cayenne, etc.
Vegetable choices can be
onions, garlic, shallots, sun dried tomatoes, fennel bulb,
etc.
Remember:
•An oil-based marinade helps
to preserve moisture and to assist in cooking.
•An acid-based marinade helps
to tenderize and to give flavor.
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More Culinary Info:
Classifications
of Fish and Seafood with examples.
Forms of Fish and Seafood
(how they are available).
Market Forms
of Cut Fresh Fish.
Dry Heat
Cooking Methods for Fish and Seafood.
Moist Heat
Cooking Methods for Fish and Seafood.
Basics of Grilling
Fish and Seafood.
Guidelines
for Microwaving Fish and Seafood.
A Classic
Procedure for Steaming Mussels or Clams.
Basics of Court
Bouillon and Fumet.
Basics of Marinades.
What's in a Good
Shrimp (or Crab) Boil?
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