Astoux & Brun The shop
OUR ADVICES & TIPS
You are a fan of seafood but don't know much about preparation, cooking and preservation?
Here are some wise advice from your experienced fishmen!
Ready to be like a fish in water?
How to preserve your fish?
Common sense rule number 1: it's best to buy it at the end of your shopping trip and carry it in a cooler bag.
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In the refrigerator, wrap it in plastic wrap before storing it in the refrigerator (maximum temperature of 4 ° C). The fish can be kept for 1 to 2 days maximum.
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In the freezer, lay it flat so that the cold penetrates faster and do not stack the pieces on top of each other. Store at a minimum of -18 ° C and do not exceed 3 months of storage.
How to prepare a fish fillet?
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Rinse the whole fish, then cut off the fins.
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Incise under the belly to empty it and rinse it.
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Cut the head of the fish by making an incision under the lids (one on each side).
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Score the back, pressing the tip of your knife on the central ridge, up to the tail and separate the two fillets.
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Then gently remove the ridges with the pliers.
How to cook your fish properly?
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Rule number 1: it's also the cooking that makes the fish! It should not be overcooked. “Rosé à l’arête ” as recommended by the great chefs! And if it is not cooked enough for your taste, it is always possible to prolong the cooking… while the converse is not true!
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There are many ways to cook fish. Follow us on social networks, we regularly present tips and advice for cooking seafood.
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Click and follow us on Facebook (@AstouxEtBrun)
Did you know ? Fish and health, eat fish ...
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Fish is undoubtedly beneficial to health. It is a source of proteins, minerals such as phosphorus, and trace elements, such as iodine, zinc, copper, selenium and fluorine, but also vitamins A, D, E.
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Oily fish are essential for the proper development and functioning of the nervous system, brain and retina. They also contribute to the prevention of cardiovascular diseases because they have a high content of Omega-3.
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Lean fish are fish with a low fat content. They are recommended if you have weight to lose!
Did you know ? Sea urchin seasonality
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The most commonly exploited and consumed species in France is the purple sea urchin. The gonads are the only consumable parts of the animal. Fishing is regulated and prohibited in France from April 15 to November 1 so as not to disrupt the breeding season. (Except in Corsica, it is prohibited from April 15 to December 15 ).
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Sea urchins are a refined dish that can be eaten raw on bread, topped with a drop of lemon juice with a little butter.