Use whisky for scallops ceviche: For lunch, Scottish fishermen shuck a fresh scallop, put a little whisky on it, and eat it like a ceviche. Try this with almost any type of seafood. For fresh fish or scallops, put some Bourbon in it or single-malt whisky (the purest form of whisky) and eat it. If you don’t use a single malt, then it will be a blend and won’t be as pure.
Use whisky to cure salmon:
Use whisky to cure salmon:
A single malt is too expensive, so cover the fish in a blend for 24 hours, cure it with salt and sugar for another 24 h, then lay it on acetate, put on a layer of single malt whisky, and then refrigerate it until it’s ready to be served.
Use fish at room temperature:
Use fish at room temperature:
Make sure that the fish is at room temperature, not warm, but not straight from the refrigerator. You don’t want to overcook the fish, so if the center is cold, then it won’t cook evenly. With room-temperature fish, get a pan really hot, add a little butter/oil and salt and put the fish in it. Sear it quickly on one side so it gets a little crust then immediately remove from the heat, flip the fish over, leaving it in the pan. The heat from the pan will permeate through to cook the fish from the bottom up, while the side that was initially on the heat will also continue to cook the fish from the top down. With this method, you are not cooking the fish all the way through (this also works with other seafood like scallops).
Poach fish:
Poach fish:
For poaching, bring whatever the poaching liquid is to a simmer, then take it off the heat, and put the fish in. Don't put the fish on heat.
Read other cooking tips: fish & seafood @ microwave, cooking fish in papillotte, cooking scallops, cooking & broiling in the oven. Read more tips.
