How to prepare marinated fish with two different techniques: dry marinating and liquid marinating. Here are the recommendations of La Scuola de La Cucina Italiana
There marinating is a technique that allows one to cook is to preserve foods, at the same time enriching them with aromas and flavors. Marinating fish is an excellent idea to be exploited in summer so as not to light the stove and to enjoy the raw fish, but it is always very important bring it down previously to prevent any risk and eliminate any parasites.
There are two different methods: the dry marinating and the marinating with a liquid acid. The first fundamental step in both cases remains that of clean the fish well, depriving it of scales, skin and bones and finally filleting it (or buy it already filleted). At this point you can proceed with marinating: let’s see when and how to marinate dry or with a liquid.
Marinate the fish with a liquid
The marinating with a liquid is performed with an acid base, such as vinegar, wine or lemon juice, lime or grapefruit which allow the ingredient to cook. This technique can be used with the tuna, the salmon, the branzino or the swordfish, but also with shellfish is blue fish. For every kg of fish, about 6 tablespoons of extra virgin olive oil, a citrus fruit, aromatic herbs and spices should be used.
The marinating times vary depending on the preparation: they may suffice 30 minutes for shellfish or thin fish slices, ideal for a carpaccio; 1-2 hours for the diced fish of the tartare; about 5 hours for the anchovies or for a whole slice; until to 10-12 hours necessary for a larger fish.
Marinated fish can be tasted raw, but you can also cook: grilled, continuing to brush it with the marinating liquid even during cooking, or baked, ensuring the fish to remain tender and juicy and not to dry.
Marinate the fish dry
For dry marinating are necessary salt, sugar is aromas. Marinating the dry fish ensures an important advantage: marinating with salt deprives the fish of part of the water, increasing its shelf life. storage. Before the refrigerator was released, the fish was stored in this way.
Usually this technique is used for larger sized fish slices, such as tuna or salmon. It is necessary to mix salt and sugar (usually the proportion is 60-70% of salt and the rest of sugar): this will exploit the salt’s ability to cook food and balance the flavor with sugar. Then add the aromas to taste, including fennel, bay leaves, basil, mint, thyme, sage or rosemary and pepper. In a container a layer is created with this mating, the fish is placed there and completely covered with the rest of the compound. The fish must then rest in the refrigerator: a couple of hours may suffice for one small fillet, while you can get there up to 10-12 hours for a bigger slice.
Once the marinade is over, salt and excess sugar are eliminated. Also in this case you can consume a raw, cut into thin slices or tartare and seasoned with oil and lemon, or grilled quickly, getting more consistency Crisp.
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