Preparation tips / Rules of thumb

  • Tip 1: clean, sour, salt
  • Tip 2: Season a little, let the fish's own taste take effect and dominate.
  • Tip 3: The eyes from the "finished" fish shines completely white (whole, fry & steam).
  • Tip 4: The dorsal fin from the "finished" fish tan be loosened very easily (whole, fry & steam).
  • Tip 5: The "finished" fillet is very slightly "glassy" on the inside, it is slightly shiny. Incidentally, this applies to all fish with a soft consistency.
  • Tip 6: When frying, it is essential to flour the skin side, both the fillet and the whole fish - this ensures a crispy skin.
  • Tip 7: If white juice still comes out of the thickest part of the fish when you skewer, it has to continue cooking. Incidentally, this applies to all fish with a soft consistency. 
  • Tip 8: Less is more - both in the heat and when turning. Sear the fillet on the (floury) skin side and finally turn it over for a few seconds on the "meat side" and enjoy.


Do you have any input for us? We look forward to your message, thank you very much!


powered by webEdition CMS