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Fish Cooking Science & Troubleshooting
How to Tell When Fish Is Done Without a Thermometer
When I have no thermometer to hand, I go straight to the thickest part of the fish. That is the…
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Fish Cooking Science & Troubleshooting
Why Is My Fish Mushy? Causes and Fixes
Your fish turned mushy because it was cooked past done, it thawed badly, it sat too long in acid, it…
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Fish Cooking Science & Troubleshooting
Why Fish Sticks to the Pan (And How to Stop It)
Fish sticks to the pan when it goes in wet, the pan is not hot enough, there is too little…
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Fish Cooking Science & Troubleshooting
The Science of Cooking Fish: A Troubleshooting Guide
Most fish cooking problems are heat problems, not talent problems. Fish sticks when the pan or the fish is not…
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Fish Prep & Butchery
How to Prep Shrimp, Crab, and Shellfish at Home
Shellfish rewards speed and a cold sink. Keep everything chilled, then clean each kind its own way: peel and devein…
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Fish Prep & Butchery
How to Get Rid of Fishy Smell on Hands and in the Kitchen
Learning how to get rid of fishy smell does not need a cupboard full of special products. Start with soap…
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Fish Prep & Butchery
How to Debone a Whole Cooked Fish at the Table
Debone the fish where everyone can see the result: at the table, with a spoon and fork. Lift the top…
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Fish Prep & Butchery
How to Portion Fish Fillets Evenly
If you portion fish by length, you can end up with neat-looking pieces that cook at completely different speeds. Portion…
How to Skin a Fish Fillet
Skinning well is mostly about what stays still. Lay the fillet skin-side down with the tail nearest you, grip that…
Recipes
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Cod
Roasted Cod with Tomatoes and Basil on Garlic Toasts
Sometimes, the simplest combinations yield the most delicious results. This recipe for Roasted Cod with Tomatoes and Basil on Garlic…
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Recipes
Hoisin Five-Spice Sauce Baked Fish with Ramen Noodles and Broccolini
This recipe can easily be made in under 30 minutes. While the fish cooks, prepare the ramen and broccolini, and…
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Recipes
Pan-Cooked Fish with Summer Blackberry Orange Relish
When I think of summer berries, my mind typically turns to all the pies, tarts, and baked goods I’m going…
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Recipes
Roasted Furikake Salmon
Have you ever tasted the magic Roasted Furikake Salmon? If not, you’re in for a real treat! This versatile Japanese…
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Recipes
Catfish Fillets Coconut Fish Curry
Easy to make Catfish Fillets Coconut Fish Curry
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Recipes
BAKED TUNA CROQUETTES WITH ROASTED RED PEPPER SALAD
Let’s cook baked tuna croquettes with the help of this simple recipe. Enhance the flavor and spice level of the…
Food Products
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Spice
Star Anise
Star anise is the star-shaped spice that adds a warm licorice kick to both savory and sweet dishes around the…
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Spice
Nutmeg
Why This Unassuming Seed Changed Human History Close your eyes and imagine a scent that transported emperors, sparked wars between…
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Spice
Mace
Why Mace Is the Secret Weapon of Refined Cooking While most home cooks reach for nutmeg without hesitation, discerning chefs…
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Spice
Clove
THE HOOK: Why Every Home Cook Needs to Understand Clove Imagine the aroma filling your kitchen on a winter morning—that…
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Spice
Turmeric
The Golden Root: A Master Chef’s Guide to Turmeric (Curcuma longa) If there is one ingredient that bridges the gap…
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Herbs
Garlic
If the ocean provides the catch, the earth provides the garlic. In the world of “Mahigar,” where we obsess over…
Fish Species
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FISH SPECIES
Wels Catfish
Although the giant wels catfish is native only to eastern and central Europe, it has been introduced into a far…
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FISH SPECIES
Northern Pike
The northern pike is an extremely adept, streamlined predator. Its body is designed principally for intense bursts of high speed,…
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FISH SPECIES
Grayling
The grayling is not a particularly large fish, growing to a maximum of about 60cm (2ft) in length, but they…
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FISH SPECIES
Rudd
At first glance, the rudd looks very much like a roach (opposite), but there are two main differences: a rudd’s…
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FISH SPECIES
European Chub
Sometimes in lakes. The European chub prefers medium- to fast-flowing clean water; it is also known to enter brackish water…
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FISH SPECIES
Common Bream
The most widely fished freshwater bream species is the common bream (also known as the bronze bream). They are found…
Cooking Methods
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Dry Heat Cooking Methods
Baking
The Ultimate Guide to Baking: From Ancient Art to Modern Science There’s a unique kind of magic that happens when…
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Dry Heat Cooking Methods
Roasting
Introduction: Beyond Baking – The Transformative Power of Roasting Fish In the culinary lexicon, the terms “baking” and “roasting” are…
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Dry Heat Cooking Methods
Smoking
Smoking is a dry heat cooking method used to flavor, color, and preserve food for immediate use. When smoking, heat…
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Moist Heat Cooking Methods
Boiling
Boiling is another moist-heat cooking method that uses the process of convection to transfer heat from a water-based liquid to…
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Combination Cooking Methods
Stewing
Stewing also uses a combination of dry– and moist-heat cooking methods. Stewing is most often associated with smaller pieces of…
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Combination Cooking Methods
Braising
Braising uses a combination of dry and moist heat cooking methods to provide the best aspects of both methods. Braising…
Who Is Mahigar and What is the Meaning of Mahigar
Mahigar is a combination of two words, “Mahi” and “Gar“. In the Persian language, Mahi means Fish, and Gar means Expert. Mahigar means a fish recipe expert or a chef who is an expert in cooking fish recipes. Mahigar is a food blog, and welcome to my food blog, MahiGar. Fishing and cooking are my hobbies. I have 20 Years of experience in fishing and fish recipes. In these 20 years, I have learned how to make fish recipes perfectly at home, better than in restaurants. In simple words, mahigar is a food blog, especially for fish recipes, fish cooking, and fishing.