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Culinary features & recipes.
Plate Up Articles and Recipes


Cooking and Recipes

Menus
Click below for a menu of recipes by type of fish or seafood
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Preparation:

Basics of grilling fish

Marinades

Court Bouillon and Fumet

Dry Heat Cooking Methods for Fish and Seafood
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bake, broil, grill, sauté, pan fry, deep fry

Moist Heat Cooking Methods for Fish and Seafood
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steam, poach, braise, simmer

Food Handling Basics

Fish Purchasing Guidelines

How to Shuck Hard Shell Clams



Fish Cookery Books by Renee Shelton, Fishing & Food Editor for FishingChef.com


       

White Wine Varieties for Fish and Seafood

There are many great selections for white wines that can be served with fish or seafood dishes, Generally speaking, baked fresh fish go well with dry white wines, such as a Chardonnay. A rich sauce served with the fish or seafood dish pairs well with something that can cut the richness, like a Sauvignon Blanc. Spicy dishes go with Gewürztraminer. Seafood, like shrimp and crab, go well with a Fumé Blanc or Chenin Blanc.
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The Basic Techniques for Frying Fish
Frying fish can mean two things. The first involves taking fillets, seasoning with either salt and pepper, dipping in egg wash and some kind of crumb coating for texture, then fried in a frying pan. The second involves dipping fish in some kind of batter or coating similar to the first method, then frying in a deep fat fryer.
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Great Basic Recipes for Frying Fish
Try these for your next fish fry.

 

 

 


 

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