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Slashing a Fish Before Cooking
Most recipes for whole fish call for scoring the skin. Have you ever wondered why that is? The Daily Dish tells us why: "Slicing through the skin and flesh of a whole fish before cooking helps the heat (of a grill, oven, etc.) to enter the fish more easily, allowing the fish to cook evenly." So, next time you are cooking a whole fish, don't forget to slash the skin. It will make for a more evenly seasoned fish too.
Test Kitchen tips: Slashing a fish before cooking - Los Angeles Times
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Tags: what we're reading, kitchen tips, technique, los angeles times, the daily dish, fish
gourmettenyc
I'm Laura Loesch-Quintin, a food writer and photographer, as well as the voice behind the recipe blog gourmette•nyc. Originally from Philadelphia, I was raised in a French-American household where vinaigrette, cornichons, and clafoutis were (and still are) staples. When not cooking, writing, or photographing, I can usually be found exploring the food markets of New York City.
Comments (2)
about 1 year ago diplomatickitchen
A Congolese method of grilling fish includes making diagonal slashes on both sides of the fish down to the bone, then putting the fish in a marinade and rubbing it down into the slash marks. The Congolese rule for telling when a whole grilled fish is done: the skin will not stick to the grill--the skin of an underdone fish will stick--even if the grill was well oiled.
about 1 year ago diplomatickitchen
A Congolese method of grilling fish includes making diagonal slashes on both sides of the fish down to the bone, then putting the fish in a marinade and rubbing it down into the slash marks. The Congolese rule for telling when a whole grilled fish is done: the skin will not stick to the grill--the skin of an underdone fish will stick--even if the grill was well oiled.