Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Follow Following. These are the days. Sign me up. Already have a WordPress. Log in now. Post was not sent - check your email addresses! I haven't bought snapper for years until today from Central Market and I'm hoping I don't get those results.
I am sure I am not overcooking it or using a bad technique because I cooked it sooooo many times successfully before this started. I am convinced it's not real snapper. Good luck! Robert A. Originally Posted by taxlady. I don't want my last words to be, "I wish I had spent more time doing housework".
Hello, I've just seen this thread and i used to work for a fish market in the carribean for a while. This problem of curling snapper fillet is due to a season problem.
When the snappers are in their reproduction period , they don't eat much and the flesh is like "rubber". You can cook them whatever way you want , they will curl The solution is to have other latitudes snappers. In the carribean , i can't remember during which it used to happen My memory has its limits, too bad. Hope it can help. I wanted to say "Ican't remember during which season it used to happen".
Sorry about that. I know this is an old post but it sounds like your supplier is selling 'Nannygai' which is related to the red snapper, they're bigger, easier to catch, almost identical once cut into steaks but main difference is in the eating, they're rubbery unless cooked for a long time - they tend to be minced up for Thai fish cakes.
Hope this helps. I cook red snapper in my George Foreman grill and it never curls up. Originally Posted by ValeFoods. BB code is On. Smilies are On. Trackbacks are Off. Pingbacks are Off. Refbacks are Off. Forum Rules. Growing Oyster Mushrooms Indoors. What are you doing? Anyone else not like the taste of tomatoes?
As fish cooks, proteins in the muscle fibers coagulate and the flesh changes from translucent to opaque in appearance. When the collagen softens in heat, it loses its structure and turns to gelatin; the muscle fibers have little to hold them together and the fish separates easily into flakes.
The processes of fibers coagulating and collagen softening happen almost simultaneously, and at lower temperatures than with beef. So it's easy to understand why fish is easily overdone. To keep the tissues from drying during cooking, fish requires higher temperatures and shorter cooking times than meat. A general rule of thumb for cooking is 10 minutes per inch of thickness, but this varies according to cooking method, heat intensity, and fish size.
Use a cooking thermometer to gauge doneness more precisely. Doneness, however, is also easy to see, so careful observation gives some definite clues. When you think it's almost done, insert a small paring knife into the center of the flesh to see if the translucency is almost gone. Roasting it with the skin on not only gives the skin a deliciously crispy texture, it also keeps in moisture and prevents the fish from falling apart.
Bake the snapper fillets for about 15 minutes, or until they are no longer translucent. Make a sauce. Red snapper fillets can be dressed up with a simple butter sauce that brings out the best in their flavor. As far as it being rubbery and tough that sounds like the fish was overcooked. Try cooking it much less and you should be OK. The skin will shrink at a different rate than the flesh, causing curling. Red snapper is a low-calorie, high-protein fish that contains all nine essential amino acids.
Flakier fish like fluke, tilapia and flounder cook best on the grill or in the oven when they are wrapped in foil. Potatoes always make a great side dish no matter how you prepare them—roasted, fried, or mashed.
Easy Ways to Cook Fish Bake.
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