10 scientific facts to help you ‘master’ fish dishes

The knowledge in the book ‘The science of cooking’ helps readers get delicious and nutritious fish dishes.

1. Bright, clear, puffed fish eyes are a sign of good fish. If the ankle becomes cloudy, never buy it because it is a sign that fish are no longer fresh. In many places, fisheye is edible and is highly valued in cuisine in several countries. Photo: Canva. 2. Oily fish species such as salmon, anchovies, sardines, mackerel, freshwater salmon and tuna are rich in brain-healthy omega-3. Specifically, in 100 grams of salmon, there are nearly two grams of omega-3, while with mackerel, this number is up to more than 2.6 grams. Meanwhile, the recommended daily intake of omega-3 fats is 1.1 grams for women and 1.6 grams for men. Photo: Canva. 3. With oily fish that are rich in nutrients and omega-3s, it’s best to cook them gently. In fact, how to prepare or cook fish can affect the amount of nutrients left in a dish. Canned fish causes a significant loss of omega-3 content; Cooking at high temperatures such as frying or frying can degrade or oxidize omega-3s. Ideally, the steaming or baking method should be used to prepare oily fish. Photo: Canva. 4. There is a huge difference between industrial super frozen fish and home frozen fish. If not eating right away, consider buying frozen fish. Because most household freezers are low-powered, ice crystals form a lot, which can break down proteins in fish. Meanwhile, industrial super-freezing is carried out in closed cycles, often starting right on the fishing boat to prevent fish damage. Photo: Canva. 5. To start frying fish, first place the pan on the stove on a medium heat, let the pan heat up for at least a minute and then pour the oil. When cooking, fry the fish only when the oil has started to simmer, so the fish will be delicious without drying out. Photo: Canva. 6. Cooking fish meat by frying method is one of the simplest and most effective ways. Compared to boiling, the frying temperature is up to 75% higher because the oil has a boiling point higher than the boiling point of water. So frying is a quick cooking technique. Photo: Canva. 7. In cooking, there are two different methods of cooking fish and they give very different results. With the “en papillote” method, the fish is covered before placing in the oven. They will ripen by the water inside the fish meat. The dish will be soft and succulent and infused with spices. The second method of baking whole fish without covering makes for a great dish because 140 degrees C will crunch the outer layer of the fish while the inside cooks slowly and retains moisture. Photo: Canva. 8. Blanching fish can prevent the dish from drying out because the water cannot evaporate from the surface of the skin. A common blanching mistake, however, is to boil the water too much. At that time, the fish’s outer layer may quickly ripen and flake off. You can cover the fish with water so that the fish is fully cooked at a temperature of 71-85 degrees C, when the water is boiling. Photo: Canva. 9. When frying fish at high temperature, the water will evaporate and make the fish skin become golden brown. This is because when the heat reaches 140 degrees C, the Maillard reaction is activated, amino acids and sugars react with each other to brittle fish skin and create brown color and delicious taste. Photo: Canva. 10. There is a common concern among home chefs when thinking about poached fish is the fear that they will become soggy or soggy if they soak for a long time. However, it is true that 70% of the fish’s muscle cells are water, so they cannot absorb any more water. Blanching prevents the fish from drying out as the water cannot evaporate from the surface of the fish. Photo: Canva.