Traditionally real shish kebab is cooked from mutton which needs to be chosen with special attention. However time introduced the amendments, and today not less tasty pork shish kebab or chickens can give you. But there are gourmets for whom an experiment - a desired state, and already to us suggest to try a shish kebab from fish. However, that it really became the delicacy causing exclusively positive emotions it is necessary to know of what fish do a shish kebab.
Cunnings of the choice of fresh fish
It appears, the question what fish is suitable for a shish kebab, can be secondary, and to the forefront there will be a freshness of a product and skill of the cook.
Let's begin with the choice of fresh fish. It is known that the most popular time for preparation of shish kebabs – summer, but it also breaks sad records on number of food poisonings. That the mood and health were not spoiled, remember simple rules of the choice of fish. She can be both fresh-caught, and cooled. So, at fresh fish:
- there are no foreign unpleasant smells;
- always – bright red color of gills;
- the clean, not covered by a veil eyes;
- brilliant smooth scales.
As for the frozen small fish, the glaze coat on her should not be very thick, and color of fish – to correspond to natural. The faded or turned yellow scales, muddy eyes are signals that fish stale.
Some unfair sellers manage at fish "semifresh" carefully to wipe gills, exempting them from slime, but a nose it is almost impossible to deceive: the stale smell will surely break through and dim eyes of fish will give its poor quality too.
From what will we prepare?
Now we will pass directly to the choice of a small fish from whom we intend to prepare a remarkable fragrant dish. What fish is better for a shish kebab? Most of masters claim that, of course, the shish kebab prepared from fish of salmon or sturgeon breeds will be the most tasty. No doubt, from this fish it really turns out magnificent. But if the salmon or a sturgeon are too expensive for you, - be not upset! Experts believe that the remarkable shish kebab can be prepared also from an ordinary capelin. Yes, quite so! Especially as from this small fish it can be not only tasty, but also useful as a capelin - sea fish, and it contains the polyunsaturated acids interfering development of atherosclerosis and other serious diseases.
Besides, preparation of a shish kebab from a capelin outdoors will save you from feelings of a specific smell of sea fish. If you are limited in means, but nevertheless want to prepare a tasty treat and solve from what fish to make a shish kebab, give preference to a capelin – it will not be expensive at all.
More expensive option, but nevertheless is cheaper salmon and sturgeon – a mackerel. The shish kebab from it is very tasty too, but it fat – consider it when you decide of what fish it is better to do a shish kebab.
The shish kebab from sturgeon will be the most expensive, but also the most tasty, and this breed of fishes belongs to the category of average fat content therefore it is not contraindicated to anybody.
As for salmon, their price is more democratic, and it means, the salmon and a salmon are more available to a general population. At the same time they have gentle taste, delicate aroma and moderate fat content therefore they are referred by right to dietary breeds of fishes.
Leaving in the summer on the nature, surely prepare a shish kebab from fish - it is a remarkable fragrant dish and what fish to choose for its preparation, will prompt your gastronomic preferences and financial opportunities. Anyway, it will be tasty!
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