This is my review of the Samsung d5700 LED TV. In this review I talk about: – sd/hd image quality – sound quality – gaming on the tv – the samsung smart hub …
This is my review of the Samsung d5700 LED TV. In this review I talk about: – sd/hd image quality – sound quality – gaming on the tv – the samsung smart hub …
Is there such a thing as organic fish? Surely all fish comes from the sea and eats whatever fish eat? How can we control that?
As far as I know, fish caught in the wild cannot be marketed as organic in the UK. However, several supermarkets and many independent organic retailers now stock organic trout and salmon produced in fish farms. Several types of farmed mussels and shellfish are also likely to become more widely available in the future.
In organic fish farming, many of the pesticides, dyes and antibiotics widely used in conventional fish farming are not permitted and so these fish products are generally accepted to be credible organic products by both the soil association and consumers.
However, from an animal welfare point of view, there is some controversy about allowing farmed fish to be labelled as organic. Organic principles demand that livestock (which includes fish) should be able to express its natural behaviour pattern and be kept as close to natural stocking densities as possible. How can this be when they are kept in cages in either inland or in fish farms out at sea?
The true cost of fish farming
Fish farming seems like a practical solution to the problem of overfishing. Fish farming, however, is the cause of many problems. In the UK, its salmon thats most closely associated with farming – and its shortcomings. Public demand for cheaper food means that farmed salmon are often kept, for financial reasons, very densely stocked, with huge numbers of fish crammed into very little space. In this state, the fish can more easily become diseased, and these diseases can spread to wild fish. Huge amounts of antibiotics are required to keep the fish moderately healthy. Also a confidential study for the UKs top organic body highlighted gaps between its principles and the standards it accepted, BBC Newsnight reported.
Is organic fish sustainable?
Other problems are escapes, when farmed fish interbreed with wild fish and potentially weaken wild stocks, as well as pollution to the water and seabed around fish farms. Farmed salmon, which are carnivorous, eat three times their body weight in fish feed, which is made from other fish – not the best use of resources from an environmental point of view.
Fish is one of the most wholesome foods that man can eat. In fact, people have been eating fish throughout human history. These days, many cooks yearn to add fish to their repertoire, but the whole process of cleaning and filleting fresh fish is a little scary to them. The process of cleaning and filleting fresh fish is relatively simple once the steps are understood.
To begin, you must clean your fresh fish properly in order to maintain it’s quality during the remaining steps of processing. First, use a knife or fish scaling tool to remove all of the scales. Removing the scales early on is a key to easy fish cleaning. Next, remove the fish head by cutting just behind the first set of fins. Now, insert your sharp knife into the area where you just removed the head and make a slit in the belly of the fish. You will want to slit the fish belly all the way down to the vent next to the tail. This should open up the cavity of the fish and you can pull or cut away any viscera or organs from inside the fish. The next step is to cut away any additional fins that the fish may have. Do this by cutting into the fish in a circular motion around the fins and remove them. Finally, rinse the fish body and cavity under cold, running water. Now that the fish has been properly cleaned, you can move on to filleting.
Begin the fish filleting process by laying the fish on one side and inserting your knife into the fish body almost to the backbone. Guide your knife along the backbone, exposing the fillet as you cut. You will have to lift and separate the flesh from the bone as you cut. Next, repeat this process for the other side. Once you have created the two fish fillets, place them skin side down and cut through the flesh next to the tail. Do not cut through the skin next to the tail, as you will hold onto this skin as you separate the skin from the flesh. Insert your fillet knife between the flesh and the skin and use a back and forth motion to separate the two. Rinse the fillets with cold water and be sure to dry them before storing or using.
These simple and easy steps are all that it takes to make the most out of fresh fish. With these steps in mind you can prepare fresh fish for any meal.
Okay, so you have caught your limit. Now, how do you want them prepared for cooking? How about trying my favorite filet! No bones, no skin, just all good flesh that can be cooked any way you like. I can taste it now! Dont know how, you say? It isnt hard but it does take practice. The easy to follow instructions are coming up next.
The first step is to gather all your tools. Also have a waist high table as a work surface. The tools you will need are a very sharp knife or an electric knife. The best knife to use is a filet knife. Since a filet knife is made just for this purpose, it helps to make the job easier.
You will also need a filet board, preferable one with a strong clamp to hold the trouts head firmly. If you cant find a board with a clamp, get a pair of gloves textured for gripping.
You will need a bucket or pan of salted water to put fresh trout filets in.
Tip: soaking the filets in slightly salted water overnight helps to remove some of the fishy taste, giving them a milder, more pleasant flavor.
The last thing you will need is a bucket to put the carcasses in after you cut off the filet.
Filet: the nitty-gritty
To begin the process of cutting off the filets, you need to secure the trout so it doesnt slip around. If using a board with a clamp, firmly clamp the trouts head to the board. If using gloves, grip the trouts head firmly. Next, take your knife and cut beneath the gills to the backbone. Now turn the knife and cut down the backbone but stop before you cut through the skin at the tail. All of this cutting will be between the ribcage and the flesh. You are basically cutting off the entire side of the trout. Next, flip the filet over with the skin side down. Cut between the meat and the skin. The process is the same for the other side of the trout. After you have cut both filets off of the trout, cut off any of the ribcage that may have been cut off with the filet. This is about all you need to do as far as deboning trout when filleting them. It is okay to cut into the ribcage, but dont cut too deep and cut the guts. Remember, these fish have not been gutted!
Now that you know how to filet trout, you also know how to filet fish in general. It is the same no matter what kind of fish it is.
All the trout are now filleted and you are ready to cook them. So, how do you like them cooked, batter fried, baked, broiled or grilled? Personally, I like grilled best. If you are going to grill them, dont forget to invite me over. Ill bring the corn on the cob.
Cleaning trout. Does that bring back memories! I think I was about 9 years old when I first learned how to clean trout. It is really pretty easy. A little practice and you will soon be cleaning trout with ease. If at all possible, use clean, running water to rinse the trout as you clean.
Scaling the trout.
For this step, you will need a fish-board with a clip to hold the tail or you can hold the tail with your hand. You will also need a fish scaler or use the unsharpened side of a good sturdy knife (short blade is best). With the trout held firmly by the tail, scrape very firmly from the tail to the gills several times on both sides. This will remove the scales so you dont have to deal with them later. No one wants to find them in a bite of grilled fish!
Gutting the trout.
To properly gut the trout without tearing into the stomach or intestines, you will need a sharp, short bladed knife. The short blade gives you better control. The first cut you want to make is just at gill level from the belly side. This results in a cut between the jawbone and the tongue. Do not cut through the spine. Next, place 1 or 2 fingers inside the trouts mouth with the palm of your hand pressed firmly on the top of its head and your thumb in the gill to hold it solid. Then, carefully, begin to slit the trouts belly starting at the anus and working your way up to the cut under the gills. You need to be careful not to cut into the guts themselves, as this will foul the flesh, making it inedible. Keep your knife just under the skin. To pull the guts out, hold the trout firmly with your thumb under the jaw and your index finger in the mouth. Then get a firm grip on the guts and pull them out. All that is left to do is to scrape your thumb along the spine in the gut cavity to clean out the bloodline.
To behead or not to behead.
This last step can be a matter of personal preference. Removing the head of the trout. Some people like it left on, but, personally, I dont like my food looking back at me.
To do this, you need a good sturdy knife. The same one you used to cut the belly open will work. Just be sure to rinse it good first. To cut the head off, grasp the trout firmly in the middle with your thumb in the gut cavity and the rest of your hand wrapped around it. Hold the trout so that the head is pushed down on your cutting surface. With your knife, make a firm slicing motion through the spine at gill level, preferablywith the gut cavity up. Once this is complete, rinse the trout and you are ready to proceed with the rest of your trout cleaning.
Of course, you could use my favorite method to clean a trout. Filet it!
To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage. Not to mention preserving the fish with pleasing odor. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out the tips below:
1) As soon as the fish lands avoid any contact with hard surfaces to prevent bruising. It should be washed immediately by hosing or bucket rinsing in order to remove the slime and possible bacteria that cause spoilage. Never use water from close proximity marinas, municipal or industrial discharges. To make sure, always use potable water instead.
2) Simply chill the fish to prevent deterioration in less than an hour. With a little advance planning, proper icing can be accomplished with the use of some relatively cheap equipment. Fish should be stored in coolers and should be well chilled. It should be 3″ deep, thus, covering a pound of fish with pound of ice. Use chlorinated water per quart of water for the final rinsing.
3) Clean the fish as soon as possible. Their tissues are sterile but not their scales, which contains many types of bacteria. When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria. Gutting the fish does not have to be necessarily long. It is wise to cut the belly, as it leaves no blood or viscera in the body. Make sure not to soak cleaned fish fillets in a prolonged freshwater as this could reduce the meat texture and flavor.
4) The eating quality and nutritional value of fish can be maintained up to 5 days if properly cleaned. Washing of the hands before touching the fish is also important. No matter what fish and the cooking technique used, one golden rule is to be followed always. Whether it is whole or not, cook exactly 10 minutes for every inch measured. 15 minutes should be allotted to fish enclosed in foil or sauce baked. Double the time for frozen fish.
Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat. That should be an additional 5 minutes for fresh fish and 10 for frozen. In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature. Do not thaw a fish that’s frozen before cooking as it may make it mushy and dry.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
Breading and frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost. For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart’s content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.
At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals.
To prevent losing the moisture, first coat the fish with oil. The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through. After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.
An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.
Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don’t overcook the fish.
Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don’t overcook your fish.
Think about it: America has a national anthem, a national flower and even a national tree, but not a national fish. Therefore, the Catfish Institute has nominated U.S. Farm-Raised Catfish for the honor.
Why is this fish worthy of such a title? A true American original, U.S. Farm-Raised Catfish can be found on plates all around the country, from California to New York and all the way to Washington. This versatile fish is adaptable to a variety of seasonings and can be grilled, baked, poached, broiled or fried. So where does this candidate stand on the important issues? Read on:
* On the environment: A friend to the environment, U.S. Farm-Raised Catfish is fed a grain-based diet and raised in closed, freshwater ponds.
* On family values: Affording Americans time at home with family is a valued priority for this candidate. Because catfish is so easy to prepare, families can spend less time cooking and more time together.
* On health and nutrition: Low in fat, calories and sodium, carb-free, and high in protein, this candidate is ideal for every health-conscious American.
* On the economy: With prices that are easy on the pocketbook, voting for this candidate is smart economics.
Try this quick, easy recipe to see what else “Candidate Catfish” has to offer.
CLASSIC FRIED CATFISH
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
2 teaspoons salt
1 teaspoon cayenne pepper
1/4 teaspoon garlic powder
4 U.S. Farm-Raised Catfish
For garnish: sliced tomato
and parsley sprigs
Combine cornmeal, flour, salt, cayenne pepper and garlic powder. Coat farm-raised catfish with mixture, shaking off excess.
Fill deep pot or 12-inch skillet half full with vegetable oil. Heat to 350 F. Add catfish in single layer and fry until golden brown, about 5 to 6 minutes, depending on size. Remove and drain on paper towels.