6/22/2023 0 Comments Cooked fish fillets![]() ![]() Once cooked however, the flesh collapses into a mushy mass, which looks and tastes unappetizing – although it is not harmful in its raw or cooked state. Symptoms aren’t evident until the fish is cooked – in its raw state it is perfectly fine to eat. The parasite occurs in fish caught in warmer waters. The ‘milky’ problem sometimes observed in cooked Yellowtail Kingfish and other species is due to a microscopic parasite (from the class Myxosporea), which forms spores in the flesh of the fish while it is still alive. Some sources suggest that adding a little vinegar to the cooking liquid makes it easier to remove the meat from the shell. It’s neither humane nor good cooking practice to put an animal that hasn’t first been well chilled into boiling water, as the stress renders the meat tough. If cooking more than one marron or bug at a time, base cooking time on average body weight (as for prawns), not total weight.īefore boiling any live crustacean, it’s essential to chill it in the freezer for 30–60 minutes (depending on size) until it becomes completely insensible. Cook larger crustaceans, such as crabs and rocklobsters, individually so the water returns to the boil as quickly as possible. Remove from the water and set aside do not refresh in iced water. if 15 prawns weighs 1kg, that’s 67g average body weight, so cook for 2½ minutes). prawns, yabbies, redclaw and scampi for 1 minute per 25g average body weight (e.g. ![]()
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