Is it technique, tools, sourcing or seasoning blends that make restaurant fish taste better?
We asked the pros.
!you might have wondered indignantly.
Photo:skynesher/Getty Images. EatingWell design.
But rest assured, its not just you.
Its all of us.
Heres what I learned.
This in turn allows chefs to buy better seafood with the same budget as a home cook.
Big stores are usually more expensive and offer lower-quality products, hes found.
The bones and head can also be used to make a fish stock.
All are recognized as the most comprehensive in their industry.
For example, overhandling raw fish can bruise the meat, which affects both taste and texture.
Rough handling can break or expose flesh, which becomes a food safety issue.
This is why Karatassos says one should always handle the fish with care.
Then cover with ice.
If you gotta scale the fish, Esposito suggests using the back of your knife to do so.
Esposito adds, And leave the skin on the fish until youre ready to use it!
The skin provides natural protection for the meat.
Buy the Right Tools for Your Techniques
Chefs have the benefit of extraordinary tools and new technology.
For instance, both chefMichael NelsonofGW Finsin New Orleans and Liang use a dry ager.
But there are a few basics that anyone can use to improve their fish preparation at home.
Esposito says, Always use afood thermometerto check the internal fish temperature.
Properly cooked fish should reach 145F, he advises.
If you dont have a thermometer, Karatassos says a cake tester can stand in just fine.
Other home tools include a good skillet, roasting pan, baster and grill.
These are used in restaurant techniques such as pan-roasting and basting whole fish, olive oil poaching and flame-grilling.
Esposito says, If you prefer the easiest approach, anonstick pancan be used.
Try Different Flavors
Some flavor pairings for fish come easily to mind.
For instance,a teriyaki glaze on salmonor a brown butter sauce on flounder.
But for something different, he suggests finishing your fish with fleur de sel salt or Espelette pepper.
Meanwhile, Esposito likes to shake things up with white pepper.
Be cautious, though, he warns.
Its easy to overuse!
He does this with several items at Brush and says the smokiness and richness pair well with pickled allium.
Esposito also loves preserving the skin on the fish.
Its best tokeep the skin on if it’s edible.
Fish skin offers great flavor and nutrients.
When its crispy, it provides a contrast in texture with the soft, flaky meat.
For advanced cooks, use a very hot stainless-steel pan with high-temperature oil, he says.
Steaming or air-frying is quick and easy.
Cook it medium instead of well-done.
Sometimes, good-quality salt and lemon are all you need!
Theres no doubt that with enough time building those skills, you, too, can do the same.
