Shrimp Stock Recipes The Nuts And Bolts

Fish can be cooked in a multitude of ways and every fisherman has an opinion about which one is worthy of the day's catch. Many methods of cooking fish have been passed down through generations of fishermen, attaining their stamps of perfection along the way.

Another option is to cook your fish on wood. When you cook on a wood fish board, you do not flip the fish because it cooks indirectly. Once your fish is prepared, oiled on one side and seasoned, you need to place the fish board and fish directly on the grill. You can baste the fish during cooking but do not use anything flammable. The board should be over a low fire so as not to ignite.






I was looking for a complete recipe book that had loads of different fish recipes, and how to prepare them properly. One that even my spouse and children could use and enjoy. I ended up finding a great one online.

Click Here to learn how to cook your favorite healthy fish dish for your guests this weekend!

Some of my favorite recipes are at the link above. I hope that you enjoy them as much as I did.

Shrimp Pockets

* 1/2 pound raw shrimp , shelled and deveined, finely chopped
* 3 tablespoons chopped water chestnuts
* 1 teaspoon minced ginger root
* 1 tablespoon slightly beaten egg
* 1 teaspoon cornstarch
* 2 teaspoons soy sauce
* Bread or pita pockets (sliced)

Cut the crusts off the slices of bread and let them dry a little before using. Finely chop the shrimp , water chestnuts, and ginger, then add the soy sauce, egg, and cornstarch. Spread the mixture on the bread or in the pitas, and place on the Franklin's sandwich side. Cook until the bread is toasted and the shrimp mixture inside is warm.

Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* If you use very fresh fish, your recipe has more chance of being a great success.





* Cook the fish over medium to hot heat.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* Make sure that the fish is well coated in batter.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.