Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
Sentiment: POSITIVE
Ling cod is a mild-flavored and somewhat delicate fish that takes well to poaching, braising and pan-roasting.
I like to fish when it's not too hot.
The only thing you can do to make catfish edible is fry them.
I like to catch fish and release them. I probably haven't killed a fish that I've caught in sport fishing for 20 years. No reason to kill it. You know, just take it and release it.
Most of the catfish you find at the fish counter has been farmed. Though I usually prefer to buy and eat wild fish, farmed catfish taste cleaner, without the muddy taste of their wild relatives.
Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.
I still haven't quite got used to eating live fish.
At the bottom of the ocean, bacteria that are thermophilic and can survive at the steam vent heat that would otherwise produce, if fish were there, sous-vide cooked fish, nevertheless, have managed to make that a hospitable environment for them.
If deep-frying catfish, try a dredge of seasoned flour and cornmeal and add some bacon fat to the oil.
No one can pretend to say that a fish is ever killed by heat, for many kinds of fish, in the middle of summer, and in the burning heat of the sun, do either play, as it were, on the surface of the water, or hide themselves under the leaves, weeds, or other substances at the bottom.