Rareness (Rawness) in fish dishes.
Posted 16 December 2002 - 09:39 AM
When preparing fish, how do you decide how rare (or raw) the dish should be? In what applications is a rarer preperation better than a more thoroughly cooked one?
Thank you for your time,
I have two words for America... Meat Crust.
Posted 17 December 2002 - 10:11 AM
Tuna and Hamachi are best raw or barely seared. In general, fatty fishes like blue fish, salmon, sardines and mackerel are best rare, but they must be sushi quality.
And do not forget...fresh fish should never....ever smell fishy.