HOW TO : Amazing GIANT HAKE Fish Cleaning Skills [ Preparing Fish Skills ] скачать в хорошем качестве

HOW TO : Amazing GIANT HAKE Fish Cleaning Skills [ Preparing Fish Skills ]

Merlu, Merlu Européen or Colin - Hake and European Hake. Merluchon, Colinot, Petit Merlu are diminutive names used for small fish from the European hake and pollack families. On the menu, these names often indicate that the fish may be served whole. Hake is a member of the cod family with a white flaky texture and a mild flavor that is often hidden with the cooking or with the sauces with which it is served. French chefs appreciate hake as it is a very adaptable fish, and so it may be offered with a wide range of recipes. Hake may weigh fifteen kilos or more, but most hake off France’s coasts are caught when weighing from one to three kilos and they will be on the menu sautéed, grilled, baked and poached. Fresh hake, on French menus, come from the Mediterranean and the Atlantic. Frozen hake filets in the supermarket will come from North East Atlantic and as far afield as Argentina. A great deal of France’s local catch of hake goes to Spain where hake is the most popular fish; in France, the most popular fish is hake’s cousin cod. Sea Bream, how make sushi, diy sushi, lionfish sushi, lionfish sashimi, how make sashimi, how make, sashimi platter, tuna, fishing, gutting, bleedding, blood, bloody, salty dogs, depoe bay, Salmon, Filleting, Cutting, Skills, Fillet, Silver, N.B. Colin is one of this fish's French names, and Colin may also be used for lieu noir, saithe, or lieu jaune, pollack. They are all fine tasting fish from the same family and not easily identified when cooked and served as filets. Hake on French menus: Dos de Merlu de Ligne Sauce Vierge, Risotto Safrané aux Moules – A thick cut of hake caught on a fishing line and served with a sauce vierge accompanied by a risotto with mussels flavored with saffron. Sauce Vierge translates as a virgin sauce. The name comes from the use of virgin olive oil, fresh tomatoes, garlic, lemon juice, basil, red wine vinegar, salt and black pepper. The sauce will be served warm but not cooked as virgin olive oil loses its flavor when heated. The sauce will be drizzled on the fish just before it is served. Dos de Merlu Poêlé et Sauce au Beurre Blanc – A thick cut of hake fried and served with a white butter sauce. Beurre blanc is sauce is made with butter, a dry white wine, lemon, and shallots and named after the city of Nantes. Nantes is a lovely city and the capital of the department of Loire-Atlantique department in the region of the Pays de la Loire. N.B. Menu listings that note that hake was caught with a fishing line may make a difference if the same fish had been farm raised. However, hake is only caught in the wild; there are no hake fish farms. Hake are either caught with trawls or with tens if not hundreds of trailing fishing lines. Enjoy the hake on the menu but don’t pay extra for hake caught on a fishing line. So, north of the Loire Hake is called Colin but in the south they call it Merlu, which is closer to its Spanish name Merluza and its scientific Family name Merlucciidae. So had I cracked it? Apparently not. To add to the confusion though, in parts of the English speaking world, such as the US, the name Hake is also used for fish of the Phycidaei family, such as the Greater Forkbeard and the Spotted Codling found in the Atlantic, but that’s another story and I want to concentrate on Spain.