Smoked Fish & Shellfish
Baking Smoked & Shellfish
Grilling Smoked & Shellfish
Pre-Cooked & Hot Roast
Frying Smoked & Shellfish
THE METHOD
Baking is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F). Roasting can enhance the flavour through caramelisation and browning on the surface of the fisht. Baking uses indirect, diffused heat in an enclosed space, and is suitable for slower cooking of larger fish, steaks or fillets. The fish being roasted is not generally turned and larger fish maybe be partly submerged or sealed in a container with liquid.
THE METHOD
Grilling is a form of dry cooking that involves high temperatures radiated to the surface of food usually from above which means the fish has to be turned during the cooking process.The high temperatures mean speedy cooking and this means smaller are better suited to this method. Caramelisation and browing during cooking add to the flavour of the grilled fish.
THE METHOD
A lot of shellfish is available pre-cooked making it ideally suited for serving as a salad or starter. Many pre-cooked and hot smoked fish make excellent starters and many can be combined with other prodiucts to this end. Hot smoked fish are cooked during the process of smoking meaning they can be eaten cold with no further cooking required. Per-cooked shellfish can be added to hot dishes but care must be taken to not overheat the shellfish as it will toughen if this happens.
THE METHOD
Frying is the cooking of food with additional or in oil/fat. It is, usually, a very high temperature cooking method using direct heat transfer from pan to meat or submergance into the oil. The high temperature and direct contact seals the fish and retains a lot of flavour which is further enhanced by the caramelisation caused by the high temperature. Deep frying involves the total immersion of cuts and is commonly used with shellfish. Care should be taken to use the minimum oil/fat required when frying.