13
Sep
We all know that cooking seafood can be a little tricky sometimes. Seafood has a slightly different texture than chicken or beef, being softer and more tender than the others. Knowing how to properly marinate your fish can be the difference between serving a delicious dish, or a poorly tasting one.
Marinades, when executed tastefully, can add a layer of flavor and moisture to the fish you are cooking. However, there are certain things that you should know before preparing to marinate your fish.
For example, one important tip you should know when marinating seafood is that highly acidic materials such as vinegar or citric juices, can potentially “cook” the fish meat prematurely due to the chemical reaction coagulating the protein in the flesh. It is a legitimate method of cooking called ceviche, which involves immersing the fish in a concoction of lemon, orange, and other lime juices, and allowing the acid to cook the flesh of the fish.
However, in this article, we will be covering the essence and process of marinating your fish using the traditional methods.
Marinating process
The essence of marinating is to soak the flesh of the fish using a seasoned liquid that you’ve carefully created before the cooking process.
Typically, the seasoning includes either acids (such as vinegar or citrus), or enzymes (such as papaya or mango). As we briefly prefaced above regarding the use of acids, the effects can enhance the flavor of the fish and also cause the surface tissue of the fish to slightly weaken as the acid reacts with the protein in the flesh of the fish.
Properly Marinating fish
The trick to properly marinating fish is knowing the roles of the ingredients you are using to season the meat with. Certain ingredients can penetrate deeper into the flesh than others. For example, if you make a marinade out of honey and soy sauce, you will find that the honey will remain on the exterior of the meat, while the soy sauce can penetrate deeper into the flesh.
We’ve got the perfect Kikkoman Soy Sauce for your cooking needs right here at Puri Pangan! View our many selections of other Kikkoman Soy Sauces at our website.
Another tip to remember is the usage of salt. Keep in mind that salt will draw out the liquid from the flesh through a process called osmosis. The brine, or salt solution, will then get reabsorbed into the flesh along with water-soluble seasoning that you’ve used on the fish, such as the soy sauce we mentioned earlier. Oils also have a role in the marinating process. They help transfer fat-soluble seasonings that you’ve used such as herbs and spices on to the surface of the meat – enhancing another layer of flavor in your fish.
Puri Pangan has a selection of Ondoliva Extra Virgin Olive Oils for your cooking needs at home! View the selection directly on our website along with other ingredients!
With all that said, are you ready to marinate your own fish at home? Remember the essence of marinating we mentioned in this article, and you’ll be sure to nail the flavor of your cooking at home! And added bonus of making your own seasoning is that you get to control what you put in them, which is a lot healthier than buying something straight from a jar or can in the grocery store. Doing so can also eliminate unnecessary calories from any shelf-bought ingredients.
Are you ready to cook your own fish? Get your fresh ingredients here from Puri Pangan Utama!
Puri Pangan Utama is the trusted food distributor based in Bali. We provide high-quality ingredients for our customers and business partners. Learn more about our food selections by visiting our website!