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Fish is considered a light meal and is not as heavy in the stomach as meat. The healthy alternative is a real delicacy when grilled. In principle, you can prepare any fish you like. However, there is one rule: the tougher the meat, the easier it is to grill. Trout, salmon and sea bream don’t break down so easily. Grilling fish or fillets with the skin on is also advantageous because this preserves the tender fish meat.
The easiest way to grill trout and the like is to prepare it in a grill basket or fish tongs. Fish clamped in this way can be easily turned over and removed from the grill in one piece. Delicate fillets that break easily are in good hands in a sealed piece of aluminum foil. If you wish, you can pour some wine or fish broth into the package to keep the fish particularly juicy.
ideal temperature
Unlike meat, fish is more heat sensitive and therefore cooks faster. The optimum temperature is between 160 and 180 °C. The fish can be slow cooked and also gets a crispy crust which is essential for the flavor experience. Therefore, place the fish on the edge of the grill or on a slightly higher grill grate for greater distance from the coals. After about 20 minutes, the fish will reach an internal temperature of about 65 °C, so it remains juiciest and perfect for serving. Pierce the thickest part of the fish with a sharp knife to check for doneness. The dorsal fin should separate easily and the flesh should no longer be translucent white.
correct preparation
Before grilling, rinse the fish inside and out with cold water and dry. It is important that the fish is thoroughly chilled until just before grilling. It’s best to put it in a bowl over ice or in a cold box near an easily accessible grill. Fish can be strongly spiced. Salt, pepper and lemon should never be missing. A marinade made of finely chopped herbs and garlic or honey and mustard is recommended according to your taste.
In whole fish, whole herb sprigs, lemon slices and garlic can also be stored in the abdominal cavity of the fish before cooking. Your creativity knows no bounds. Under no circumstances should the pickle drip into the embers. When the oil starts to burn, harmful substances are produced that stick to the fish. Therefore, always apply kitchen paper to the marinade before grilling or cooking fish on the grill tray.
These fish are found in Switzerland
About 70,000 tons of fish are consumed each year in Switzerland. Per capita consumption is about nine kilograms. That’s about a third of the global average. Salmon and pangasius are the most common dishes. More than 90 percent of the fish consumed here is unfortunately imported from unsustainable production. There is an urgent need for rethinking. After all, there are more than 50 species of native fish in our lakes, rivers and streams, which are in no way inferior to foreign fish.
Powerful fins, wide mouth, dotted colored skin: Trout It is the most popular fish in Switzerland and belongs to the trout family. Trout is a fast swimmer and will eat anything. They prefer cold rivers, lakes and streams.
This whitefish very shy, lives in schools deep in lakes and was named Fish of the Year 2022. There are at least 24 species of whitefish in Switzerland. Each prefers its own habitat and has its own feeding and breeding behavior.
This spear It reaches a height of 1.50 meters and a weight of over 20 kilograms. The predatory fish eats fish and smaller crustaceans, but also easily eats its own kind. He likes to stay on the banks of rivers and lakes.
Another popular fish dish and a specialty of many lakeside restaurants, Egli – Also called river perch. With longitudinal black stripes and large, sharp spines on its dorsal fin, the predatory fish is one of the most expensive fish in Switzerland.
Moreover walleye perch belongs. It is considered a shy, cautious fish that is difficult to outsmart. Tough and lean meat, fine taste and soft bite: zander is a real delicacy. Zander-Knusperli is particularly popular.
the perfect part
Most people expect more from fish than meat. If you have trout for the main course, 250-300 grams is a good portion. A baked potato with sour cream and chives goes well as a side dish for potato salad or a colorful mixed salad. Cheers!
Source : Blick
I am Dawid Malan, a news reporter for 24 Instant News. I specialize in celebrity and entertainment news, writing stories that capture the attention of readers from all walks of life. My work has been featured in some of the world’s leading publications and I am passionate about delivering quality content to my readers.
