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Fish utensils
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| Preparing a good fish dinner requires mastering a few operations and procedures that basically anyone can learn. These include everything from cleaning the fish itself to setting the table. Here's a selection of kitchen utensils and tableware that will come in handy for preparing special fish dishes and enjoying them to the hilt. |
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Let's begin with the antipasti, with the queen of mollusks: the noble oyster. In order to open the shell you should use a classic, stubby oyster knife, shaped like an arrow, it is indispensable for breaking the vacuum that forms inside the shell that make oysters so difficult to open.
When it comes to larger fish, which can be cooked in a thousand ways, it will be useful to have your own fish-scaler, two versions of which are shown in the photograph. This tool is similar to a knife, but at the base of the blade it is equipped with a series of teeth, generally in aluminum, for removing the scales. As a rule of thumb, it's a good idea to perform this operation before gutting the fish.
To cook the fish you use a fish kettle, an oblong pan equipped with a rack or basket in which you can boil salmon. If we want to prepare a turbot or halibut, however, you'll need a more diamond-shaped fish kettle suitable for this type of flat fish.
For steam cooking, depending on the size of the fish, which can always be cut into slices if necessary, you should use a double-boiler with a steamer basket or a couscous kettle. Other useful options would be a wok, the classic pan used for oriental cooking, or stacked bamboo baskets.
When it comes to frying, a regular high-sided frying pan will do fine, although an electric deep fryer with a thermostat will allow you to keep the oil from smoking and from possibly compromising the final result.For cleaning the shells of mussels, it's a good idea to have a metal brush.
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For the table, in addition to a complete set of fish silverware, it would be a good idea to include a bowl for empty shells etc. and, if there's enough room, little finger bowls filled with water and lemon for your guest's convenience. If you intend to serve your guests large shellfish, we definitely recommend providing special pliers for opening the intransigent claws of lobsters and crab.
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