Eating Your Fishing

There are thousands of species of fish and many ways of cooking, including frying, deep frying, broiling, grilling, baking and bake in water. You can find a variety of cookbooks at your local fish store, bookstore or library.
From a simple seaside lunch to a gourmet dinner, fish is always a spectacular meal. And it’s also very good for health.
Nutritional value of fish
Fish is high in protein, vitamins, minerals, fatty acids and contains omega-3 polyunsaturated fats.
A plate of four ounces of fish may contain 30-40 percent of the daily requirement of protein the body.
The fish liver oil is an exceptional source of vitamins A and D. The fat in fish is a major source of vitamin D. And all fish contain several vitamins B.

Fish also contain minerals like. Phosphorus, copper, iron, calcium and iodine
and fish oils contain polyunsaturated fats can reduce cholesterol levels in the blood, reducing the chances of heart disease.
Tips and tricks for cooking fish
• Rub lemon on your fingers before handling the fish will prevent odors remaining in them.
• Include a slice of lemon with water to boil or bake, this helps prevent the fish from falling to pieces and enhances the flavor.
• Try to use as many fish as you possibly can crumble the cooked fish skin and bones and use it in recipes that call for fish flaked or canned.
• When baking or grilling grilled, line the pan with aluminum foil to make cleaning easier.
• Avoid overheating smoked fish is already cooked and overheating can make is dry and hard.
• Cook fish at the recommended temperature and not over-cook.
Frying fish
Frying pan is probably the most popular way to cook fish. And it is a method that can make in your camping site, a few minutes after catching the fish.
Cover the fish with flour, breadcrumbs, corn flour or dough before frying. The dough mixture can be pancake type or one made with spices or even a little baking soda.
Heat some cooking oil in a pan. Test the heat by dropping a small piece of fish in the pan. If sizzles, the oil is hot enough.
Frito ESPAD recipe Skillet
• Whole fish lean, dressed
• ½ cup milk
• 1 egg
• ½ cup flour
• Salt, pepper, herbs and condiments
• Cooking oil, butter or margarine
• Lemon, Parsley
Mix the egg and milk. Dip fish in egg mixture and milk, and then cover it with flour. Instead of flour, you can use a denser layer, breaded layer or pancake batter. Place the burner over high heat. Put the oil, butter or margarine in a skillet. Use enough to cover the bottom at a depth of 1/8 to 1/4 inch. When the oil is hot enough, put in fish. Adjust the heat so that the oil smokes or not burn. Cook fish until browned on one side. Turn over and cook the other side. Remove fish from pan and place on a paper towel to drain. Place fish on a plate and sprinkle with lemon juice and parsley.
Grilled shad
shad grilled is usually reserved for a lot of shad, twenty or more, but can be adapted to a grill for smoking. The shad are cleansed of their scales, they removed the head, and then open butterfly from the top with the open belly.
Then, as the name implies, they are stuck and cooked on wooden planks previously heated, then brought back by the embers of a campfire. They are regularly washed and tables are periodically “flipped” (reverse) to bake more evenly.
You can use a small fire, 3 ‘x 6’, and the fire should not be so strong, but first a bed of coals after a large fire has been spent. The best fuel is walnut, but other hardwoods work. The Evergreens spoil the taste. Shad will take about 3-4 hours to cook after installation.