Fishing’s A Bridge To Cooking
The reason why fishing’s a bridge to cooking is because I’ve picked up on certain aspects of cooking from eating the fish I catch. The lessons below are what I have learned from making fish and can be applied to other game dishes. Read on!
How Not to Overcook
You can tell when fish is done when the flesh is flakey and white. Use this as a measuring stick whether you’re grilling, baking or pan-frying. It’s good to know when fish/meat is done so you know the warning signs of when it’s starting to overcook.
Simply, keep an eye on your food and check it often. You’ll have better success grilling if you don’t “grill it and forget it.”
For deep-frying, when the breading is a light brown it’s done. If it’s a dark brown it’s going to be over cooked. Watch the fish as it’s in the fryer so you can see the different color phases.
Learning to fillet fish comes in handy when cleaning other game since the concept of following along the bone to remove as much meat as possible still applies.
You can scale and gut your catch. Simply scale the fish. Cut off head. Gut it. When cooking, you can stuff the fish with vegetables and seasoning of your choice.
Variety Of Techniques
I’ve used a stove, deep fryer, grill, and oven to make fish. It taught me what to use to make fish, and how to use appliances. I’ve use the these skills to make other food.
Grilling fish introduced me to using tinfoil and oil for cooking.
Learn As You Cook
- Cutting up vegetables is something I learned when preparing fish.
Cook your fish with green peppers and onions for great flavor. The flavor is not too strong since you can still taste the fish itself.
- Side dishes complete meals, and rice goes great with fish.
- Lemon Pepper seasoning is great with fish. Less seasoning is better while cooking. This allows people to season as they desire while eating fish. You can’t remove excess seasoning from cooked food.
Ask questions and experiment with different spices, methods, and species of fish; it’s the only way to expand your cooking ability, and understand the flavor of each fish. Some stomach meat on fish is good, others not so much.
Try the spices and ingredients you have in your pantry and garden to use them in new ways. This is why fishing is a bridge to cooking. Once you cross the bridge to cooking you’ll start knowing what methods you prefer and can share with other fisherman.
Tight lines and good eatin’!
By Josh Schwartz 2013. This is the first of a two part series on how fishing’s a bridge for cooking. Read the second post on Connecting Fishing To Cooking. Fishing is Josh’s favorite activity in the outdoors. Catch and release and a responsible harvest are practiced.