El pescado en la gastronomía
Journal
Hospitalidad ESDAI
Publisher
Hospitalidad ESDAI
Date Issued
2015
Author(s)
Scholz Ramírez, Erika E.
Type
Resource Types::text::Non-primary product
Abstract
Fishing is one of the oldest practices man has used to feed. Fish is a highly nutritional supporting food to the human being, as it contains vitamins A, D and E, as well as minerals: phosphorus, iron, and iodine. Eating it brings multiple benefits for health. There are many ways to prepare it in Gastronomy, either roasted, grilled, barbecued, poached in bouillon, blue fish, to the dish, fried, baked, crisp and à la meunière. These methods are just to mention some of the most used cooking systems, and according to the technique used it must be decided if the fish is to be prepared in whole or in fillet. It is of utmost importance to know all aspects of freshness and quality of fish, since it is a delicate food and also easily perishable. In Gastronomy it is a food that can be served with a variety of garnishes, because it can be combined with a myriad of ingredients.
File(s)
Versión del editor
License
Acceso Abierto
How to cite
Scholz Ramírez, E. E. . (2015). El pescado en la gastronomía. HE, (28), 79–90. Recuperado a partir de https://scripta.up.edu.mx/handle/20.500.12552/7019
Table of contents
Introducción -- Historia de la evolución gastronómica del pescado -- Clasificación de los pescados -- Métodos de cocción del pescado -- Frescura y calidad del pescado -- Guarniciones para el pescado -- Consideraciones finales