Fish is a very popular ingredient that is not only tender but also rich in protein and various nutrients. However, in order to make the fish more delicious, marinating the fish is a very important step. With the right marinating method, the fish can be made more delicious and flavorful, and the overall taste can be improved. Next, we will explore in detail how to marinate fish before cooking, from choosing the right fish species to how to marinate it, each step will be explained in detail to help you make delicious marinated fish.
1. Choose the right fish species
Before marinating fish, choosing the right fish species is a very important step. Not all fish are suitable for salting, and the appropriate salting methods vary depending on the species. Here are a few common fish species that are suitable for salting and their characteristics:
1. Sea bass: Sea bass has a tender flesh and a delicious taste, making it ideal for marinating fish. Sea bass has few bones and is easy to handle, making it suitable for a variety of cooking methods, especially for steaming and stewing.
2. Grass carp: Grass carp is a common freshwater fish that has a rich taste when marinated. Grass carp has more bones, but the flesh is firm, making it suitable for braising and frying.
3. Cod: Cod is a marine fish with white and delicate flesh. Marinated cod has a unique flavor and is suitable for grilling and boiling soups.
4. Salmon: Salmon is a fatty fish species that is more tender and juicy when marinated. Suitable for smoking, roasting, and raw food.
2. Cleaning and handling of fish
1. Wash the fish: Rinse the selected fish under running water. Pay attention to cleaning the black membrane in the belly of the fish, this black membrane will affect the taste of the fish, and the fish meat will be more delicious after removal.
2. Slicing or marinating the fish whole: Depending on the needs of the specific dish, the fish can be sliced or marinated whole. If it is marinated whole, you can make a few cuts on the fish to facilitate the marinade penetration and make the fish more flavorful.
3. The basic seasoning of marinated fish
The seasoning for marinated fish can vary according to individual tastes, but in general, here are a few common basic seasonings:
1. Salt: Salt is the basic seasoning for pickled fish, which can remove the smell and increase the freshness, generally speaking, about 10~15 grams of salt per 500 grams of fish.
2. Soy sauce: Soy sauce is an important seasoning to enhance flavor, pay attention to the combination when using, an appropriate amount can be, not too much, otherwise it will cover up the umami of the fish.
3. Ginger: Ginger has a deodorizing effect and can be sliced or shredded to add to the marinade.
4. Cooking wine: Cooking wine can remove the smell and increase the flavor, generally speaking, 500 grams of fish use about 30~50 ml of cooking wine.
5. White pepper powder: White pepper powder has the effect of removing the smell and improving the freshness, and adding it in moderation can increase the flavor of the fish.
6. Green onions: Green onions have the effect of removing the smell and increasing the flavor, and are generally cut into sections and added to the marinade.
Fourth, the pickling method
1. Dry curing method: The dry curing method does not add water, and uses seasonings to marinate the fish directly. Suitable for fillets or chunks, the dry curing method preserves the original flavor of the fish to the greatest extent.
Steps:
(1) Slice or dice the fish and put it in a container.
(2) Sprinkle salt evenly and stir well.
(3) Add ginger slices, green onions and white pepper.
(4) Drizzle with an appropriate amount of cooking wine and stir well.
(5) Seal the container with plastic wrap and put it in the refrigerator for more than 2 hours.
2. Wet curing method: Adding an appropriate amount of liquid seasoning to the wet curing method can make the fish more tender and juicy. Suitable for whole fish or large pieces of fish.
Steps:
(1) Place the whole fish or large pieces of fish in a container.
(2) Add an appropriate amount of salt and soy sauce and stir well.
(3) Cut a few knives on the fish, put ginger slices and green onions.
(4) Add an appropriate amount of cooking wine and stir well.
(5) Seal the container with plastic wrap and put it in the refrigerator for more than 2 hours.
3. Pickling method: The pickling method mainly uses pickling liquid to marinate, which is suitable for whole small fish or fish pieces. If marinated overnight, the fish will be more delicious the next day.
Steps:
(1) Place the fish in a container.
(2) Add salt, soy sauce, ginger slices and green onions to a bowl with an appropriate amount of water, mix well and make a marinade.
(3) Pour the marinade into the container containing the fish so that the liquid completely submerges the fish.
(4) Cover the container and put it in the refrigerator to marinate for more than 12 hours.
5. Matters needing attention during the pickling process
1. Marinating time: The length of the marinating time will affect the taste of the fish, too short a time will cause the fish to not taste good, and too long a time may cause the fish to become too salty or hard in texture. Generally speaking, it is advisable to marinate for 2~4 hours, and it is more delicious to marinate overnight.
2. Temperature control: Marinating fish needs to be done in a low temperature environment, preferably in the refrigerator compartment to prevent bacteria from growing.
3. Avoid too much seasoning: Don't marinate the fish with too much seasoning so as not to mask the umami of the fish. In particular, the amount of salt and soy sauce should be used in moderation, as too much will cause the fish to become too salty.
4. Ensure uniformity: During the marinating process, make sure that the seasoning is evenly distributed on the surface of the fish, and the cuts on the fish body should also be coated with seasoning, so that the fish can be more evenly flavored.
6. Special seasonings and methods
1. Sugar: Adding an appropriate amount of sugar to the seasoning can neutralize the fishy smell of the fish and increase the tenderness of the fish at the same time.
2. Vinegar: A small amount of vinegar can enhance the umami of the fish and help soften the fish bones, especially for sour and spicy fish dishes.
3. Vanilla: Herbs such as rosemary and thyme can be used as a spice to enhance the aroma of the fish and make the fish more delicious.
4. Lemon juice: Lemon juice can enhance the flavor and neutralize the fishy smell, and adding it in moderation can enhance the taste of the fish.
7. Regional flavor pickling method
1. Chinese pickling: Chinese pickling commonly uses cooking wine, soy sauce, ginger, green onion, garlic and other seasonings, and you can also add some spices such as star anise, cinnamon, etc., to enhance the flavor of the fish.
2. Japanese-style pickling: Japanese-style pickling commonly uses miso, soy sauce, rice wine, sugar and other seasonings, and the flavor of the fish after marinating is unique, which is suitable for the pre-treatment of grilled fish.
3. Western-style marinating: Western-style marinating commonly uses seasonings such as olive oil, lemon juice, vanilla, and minced garlic, and the marinated fish is suitable for grilling or frying, with a refreshing taste.
8. Treatment after pickling
1. Rinse: The marinated fish needs to be rinsed with water before cooking to remove the salt and seasoning on the surface to avoid being too salty.
2. Wipe dry: Wipe the fish dry with a kitchen paper towel to prevent water from coming out of the cooking process to affect the taste.
3. Seasoning: The marinated fish can be re-seasoned according to personal taste before cooking, such as adding spices such as chili powder and cumin to enhance the flavor.
9. Common fish pickling practices
1. Steamed sea bass:
(1) Clean the sea bass, remove the scales and gills, and make a few cuts on the fish with a knife.
(2) Marinate the sea bass with salt, ginger slices, and cooking wine for 2 hours.
(3) After marinating, put the fish on the steamer and add the green onions.
(4) Steam for 10~15 minutes, take it out, pour hot oil, sprinkle with chopped green onions, and enjoy.
2. Braised grass carp:
(1) Cut the grass carp into cubes and clean it.
(2) Marinate the grass carp pieces with salt, soy sauce, ginger, green onions, and cooking wine for 2 hours.
(3) Heat the pan with cold oil, fry the grass carp pieces until golden brown on both sides, and set aside.
(4) In another pot, add green onions, ginger and garlic and stir-fry until fragrant, add grass carp pieces, add light soy sauce, dark soy sauce, sugar, salt, cooking wine, and water to boil.
(5) Simmer over low heat for 20 minutes to reduce the juice.
3. Grilled Cod:
(1) Clean and peel the cod.
(2) Marinate the cod pieces with salt, white pepper, olive oil, lemon juice, minced garlic and rosemary for 4 hours.
(3) Line a baking tray with tin foil and place the cod pieces on top.
(4) Bake in a preheated oven at 180 degrees for 20 minutes.
The above is the detailed method and steps on how to marinate fish, I hope it will help you make delicious marinated fish. Different fish species and marinating methods will bring different tastes and flavors, so you can choose and adjust according to your preferences, you can try more ways to marinate fish and enjoy the pleasure of food. Whether it's Chinese-style braised fish or Japanese-style grilled cod, each marinating method has its own unique flavor that is worth savoring and trying. In this way, not only can you improve your cooking skills, but you can also enjoy more delicious fish dishes with your family and friends.
