Fish is sexy, just like women!

If you haven’t yet, get over and read the first part of “Here fishy, fishy!” This is Part II of the two part series about fish. My main focus will be on cooking fish, but I will also hit points on quality of fish. 

I have to start off by saying that the information on fish is so vast - I’m barely scratching the surface here. I’m going to pass along a few general guidelines on how to cook fish, but as you will come to realize, each fish should actually be treated differently when it’s cooked due to its fat content and its firmness.

From: http://www.jamieoliver.com/recipes/member-recipes/Cooking%20whole%20fish/103

Here fishy, fishy!

Gosh, I love fish! So much in fact that I will be writing at least two parts on fish. Also, I’d claim to say that of all things I cook these days, fish is the item I’m most comfortable with. That being said, most fish, if not all fish, are commonly misunderstood. From raising the fish, to catching the fish, to preparing the fish, to cooking the fish, the general public is probably pretty clueless. I’ll take it upon my shoulders to do my best to scratch the surface of aquaculture and our food.

Fogo de cHAO?

Fogo de how?

Fogo is known for the endless amount of meat that we can consume (though we hate to admit the amount is far from endless in reality). Not only is it possible to eat way more than we should, it also tastes phenomenal! Thank the Argentinean gauchos for that. South America has very unique ways of flavoring their meats. One way is with an herb marinade. This gives the meat herbaceous notes that go well with flavorful steaks that, at times, can seem like a heavy load for your stomach. Not only have these marinades contained herbs, but also incorporate spices that bring depth of flavor without over powering your meat!

So what is a marinade? I suppose the culinary school answer would be a mixture of liquid and aromatic ingredients. Here is a two second lesson on marinades: