When you eat out, ordering fish is rarely a mistake. Professional chefs pull seafood dishes out of the bag time and again. They manage to crisp the outside while the inside stays flaky. The delicate balance of flavors is always just so. The whole experience is enough to convince you that you need to include more seafood in your home diet.
Then you try it, and the results couldn’t be further from the beauty you experienced while eating out. Far from being crisp, the outside of your fish is soggy. Those flakes are nowhere to be found, and every mouthful is like split wallpaper paste.
The pros may make these things look easy, but a fillet of fish is a force to be reckoned with. The good news is, reaching chef standard may not be as challenging as you think. There are a few tactics which can ensure your fish is perfect every time. And, we’re going to look at them here.
Where do you buy?
If you buy your fish in a supermarket, you’re going wrong for the start. While there’s nothing wrong with supermarket fillets, they’re often small and don’t have much fish. You can bet your favorite chefs don’t pop to Walmart to stock on seabass. You may find, then, that opting for a seafood delivery from a fresh fish company like Citarella solves your issues. By buying whole fish, you control the size of your fillets. You may also find you get a lot more fish for your money. This in itself can give your fish dishes the luxury you’ve only been able to find in restaurants until now.
Learn the chef’s secrets
A chef in a restaurant will have learnt how to perfect fish during their college years. You don’t have that luxury, but that doesn’t mean you can’t still get this right. In reality, a few simple tricks can ensure your success here. For instance, consider that sear-roasting is often your best bet for the perfect fillet. This involves searing the outside to get that crisp and then cooking slowly in the oven the rest of the time. It’s also important not to fuss with your fish while it’s in the pan, as this can prevent a crust from forming. These are small tips, but following them could lead you to fish-dish success.
Spare a thought for what you serve it with
It’s also worth noting that what you serve fish with is crucial for taste. By that, we don’t just mean sauces and such. Everything from the veg you choose to the drink you have should also come into consideration. Often, chefs are fantastic at getting these things right without thought. You, however, may need to spare some attention here. Did you know, for example, that steamed veg works better than boiled here? It’s even thought that Caesar salad provides a fantastic fish accompaniment. A little research could see you pulling Michelin star fish dishes out the bag for many years to come.