Smoking is a dry heat cooking method used to flavor, color, and preserve food for immediate use. When smoking, heat is transferred to the surface of the food by convection
Boiling is another moist-heat cooking method that uses the process of convection to transfer heat from a water-based liquid to the food. Boiling relies on a large volume of rapidly
Stewing also uses a combination of dry– and moist-heat cooking methods. Stewing is most often associated with smaller pieces of food that are first browned in a small amount of
Braising uses a combination of dry and moist heat cooking methods to provide the best aspects of both methods. Braising foods are usually large pieces that are first browned in
Sautéing is a dry-heat cooking method that uses conduction to transfer heat from a hot sauté pan to the food. The heat then enters the food through conduction. High temperatures
Steaming is a moist heat cooking method that uses the process of convection to transfer heat to the food being steamed. It is often associated with tender, delicately flavored foods,
- Scientific Name: Silurus glanis
- Taste: Silurus glanis
- Texture: Dense, firm, and meaty flesh; can be slightly oily; holds together well in various preparations
- Scientific Name: Esox lucius
- Taste: Mild, delicate, white and flaky flesh; sometimes muddy taste in summer that comes from skin; clean taste when properly prepared; described as having less "fishy" taste than many fish
- Texture: Fine, tender, firm and flaky when cooked properly; soft flesh; white meat that can be mushy if overcooked
- Scientific Name: Thymallus thymallus
- Taste: Delicate, subtle, slightly sweet with a hint of thyme or herbaceous note; highly prized for its refined flavor
- Texture: Fine, tender, flaky flesh; firm yet delicate when cooked; less oily than trout
- Scientific Name: Scardinius erythrophthalmus
- Taste: Tasty, low-fat with mild, delicate flavor; can be bland if not prepared properly; described as quite tasty to eat
- Texture: Delicate, soft flesh; can be mushy when cooked improperly; firm when prepared with proper techniques
- Scientific Name: Squalius cephalus
- Taste: Mild, delicate flavor; can be bland if not prepared properly; described as 'mushy' by some when simply fried
- Texture: Soft, delicate flesh; can be mushy when cooked improperly; firm when prepared with proper techniques
- Scientific Name: Abramis brama (Linnaeus, 1758)
- Taste: Subtle, delicate flavor; can have fishy taste if not prepared properly; clean taste when fresh
- Texture: Bony, insipid and soft flesh; delicate texture; firm when cooked properly