Got a favorite kitchen tip that doesn’t even count as a tip because it’s so obvious and everybody probably knows about it already? Share yours in the comments. Here’s one of mine.
I used to have lots of excuses for not cooking fresh fish at home more often. No great recipes; no desire to stink up the house; no knowledge of how to keep the fish fresh for more than a day. Since becoming a Hooked on Fish subscriber, I now feel prepared to handle all of those things with style and grace. The final item – keeping fresh fish fresh – is the subject of today’s kitchen tip.
I learned this technique from my friend Karen. Check out this easy process + photos after the jump.
I used to have lots of excuses for not cooking fresh fish at home more often. No great recipes; no desire to stink up the house; no knowledge of how to keep the fish fresh for more than a day. Since becoming a Hooked on Fish subscriber, I now feel prepared to handle all of those things with style and grace. The final item – keeping fresh fish fresh – is the subject of today’s kitchen tip.
I learned this technique from my friend Karen. Check out this easy process + photos after the jump.
Click to enlarge the photos and read the captions.
- Select a shallow baking pan or similar dish. Fill it with ice cubes.
- Cover the dish with several layers of plastic wrap. Turn the pan so that each layer of wrap faces a different direction. This helps to ensure a tight seal so that the ice/water won’t leak.
- Make sure the plastic wrap is touching the ice in at least a few places, not stretched taut way above it.
- Place fish on top of the plastic wrap.
- Place several layers of plastic wrap over the fish, turning the pan so that the layers ensure a tight seal.
- Change ice in pan after 24 hours (or sooner if there’s excessive melting).
- Store fish in refrigerator no more than 2 days. Wrap fish appropriately and freeze if you cannot cook it after 2 days.
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