After the sardines in saor (recipe HERE), today I tried making a similar savory preparation with silversides or small fish. The silverside is a very small fish, particularly widespread in the Adriatic Sea, with tasty, slightly bitter meat, excellent when fried.

The silverside contains large amounts of calcium useful for preventing osteoporosis and other degenerative bone diseases. The caloric intake per 100 g of product is 150 kcal. In the kitchen, as I mentioned earlier, it is often served fried alone or in mixed fish fry. Fried they are delicious but marinated like this silversides in marinade are special!!!

THE BEST FISH COOKING TECHNIQUES

For silversides or small fish, frying is very suitable but…

What are the best cooking techniques for fish?
Fish is quite tender compared to meat, and it is important not to overcook it so it does not become dry and inedible!

One method of cooking fish is in a liquid (court-bouillon), actually there are two: poaching and braising. In poaching, the liquid should never reach boiling because this could dehydrate and contract the fish proteins.

The types of fish best suited for this poaching are sea bass, cod, hake, and salmon.
Fish braising, unlike with meat, is done in very little concentrated liquid which then becomes the base for the accompanying sauce. Certainly, whole or sliced fish like salmon, sea bass or sea bass, turbot, John Dory, and sole can be used.

Other types of fish like eel and swordfish are perfect for roasting, a rather simple and fail-safe method even for beginner cooks. Fish en papillote is a method many of us have tried in our kitchens!

In the papillote, besides the fish, add diced potatoes and tomatoes, capers, and olives which help to flavor and give great taste to the preparation.

Also, crust cooking for large fish is very indicated and can be done with real dough like bread, with salt, or with clay. It is a widely used method that leaves the meat tender and juicy—a real delicacy!

Another type of fish cooking is grilling, particularly suitable for fish with rather lean meat like sea bass, turbot, and swordfish.

Now remains sautéing which can be done with butter, à la meunière, and even with a light breading, perfect for fish like dogfish, perch, tench, and red mullet.

The silversides in marinade are a recipe for a dish that can be an appetizer or a side dish, very tasty and very easy to make!

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I opened a channel for recipes, open to all and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!

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