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Mahigar Food Blog
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How to Cook Fish from Frozen and Make It Taste Amazing
We’ve all been there. It’s 5 PM, you’re staring into the freezer at a rock-solid fillet of fish, and the thought of waiting for it to thaw feels like an eternity. The good news? You don’t have to. As the MahiGar (Fish Chef), I’m here to tell you that cooking fish straight from the freezer is not only possible, but it can also yield incredibly delicious, moist, and flaky results—if you know the right techniques. Forget the myths about frozen fish being inferior. Thanks to modern flash-freezing technology, which freezes…
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The Secret to a Perfect Fish Fry at Home (Crispy, Golden & Never Greasy)
There’s something deeply satisfying about a perfect fish fry. The sound of that crispy, golden crust shattering under your fork, revealing a steaming, flaky fillet of fish inside—it’s a culinary experience that brings back memories of seaside holidays and family gatherings. Yet, for many home cooks, achieving that perfect result feels out of reach, often ending in disappointment with soggy batter, greasy fish, or an undercooked center. As the MahiGar (Fish’Chef), I’ve spent countless hours in my kitchen testing every variable to demystify this classic technique. I’m here to tell…
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How to Poach Fish for Incredibly Tender Results
In a world of high-heat cooking, where crispy skin and a smoky char often take center stage, there is an elegant and gentle technique that deserves just as much praise: poaching. If you’ve ever wondered how restaurants achieve that incredibly tender, moist, and succulent fish that seems to melt in your mouth, the answer is often this classic method. Here at MahiGar, which means ‘Fish Chef,’ we believe that true culinary mastery involves understanding the full spectrum of cooking techniques. While the intense, fiery blast of the grill has its…
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The Ultimate Guide to Grilling Fish Without Sticking: 5 Steps to Perfect Results
The allure of grilled fish is undeniable—that smoky char, the perfectly cooked, flaky interior, and the satisfaction of cooking a healthy, delicious meal outdoors. But for many, the dream quickly turns into a nightmare of stuck-on fish, broken fillets, and a grill grate that’s impossible to clean. I’ve been there, and I’ve scraped my fair share of salmon skin off the grates in frustration. Table of ContentsWhy Grill Fish? The Flavor AdvantageThe Foundation: Choosing the Best Fish for the GrillThe 5 Non-Negotiable Rules for No-Stick GrillingRule #1: Start with a…
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How to Pan-Sear Fish for Restaurant-Quality Crispy Skin
There are few culinary experiences as satisfying as a perfectly pan-seared fillet of fish. That shatteringly crisp, golden-brown skin giving way to a succulent, flaky interior is the kind of texture and flavor combination that chefs build their reputations on. Yet, for many home cooks, it remains an elusive goal, often resulting in disappointment: fish that sticks to the pan, soggy skin, and a cloud of smoke filling the kitchen. After years of cooking fish in my kitchen and testing every variable, I can tell you that achieving that perfect…
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The Foolproof Guide to Baked Salmon (Perfectly Moist & Flaky Every Time)
Of all the ways to prepare fish, baking salmon is perhaps the most rewarding. It’s a method that promises—and delivers—a succulent, flaky fillet with minimal fuss, making it perfect for both hectic weeknight dinners and elegant weekend meals. Yet, many home cooks approach it with hesitation, haunted by memories of salmon that turned out dry, chalky, and disappointing. I’ve been there. After testing this recipe countless times in my own kitchen, I’ve learned that the secret to foolproof baked salmon isn’t complicated. It’s about understanding a few key principles that…
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The Ultimate Guide to Cooking Seafood: From Market to Masterpiece
Cooking seafood at home can feel like a high-stakes culinary challenge. We’ve all been there—standing in the kitchen, staring at a beautiful fillet of fish, paralyzed by the fear of turning it into a dry, flavorless disappointment. The anxieties are real: Will it stick to the pan? Will it smell up the house? And the biggest fear of all—will I overcook it? This guide is here to put those fears to rest. Consider this your definitive manual for demystifying seafood. We will walk you through the science of perfectly cooked…
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6 Reasons Why Do We Cook?
There are various reasons for cooking, but our existence depends on our cooking ability. Cooking makes food more palatable and reduces the time it takes to digest. Great apes, our ancient ancestors, spend 80 percent of their day chewing their food. Learning to grind, grind, dry, or preserve food helped us digest it more quickly, but the advent of cooking, at least a million years ago, allowed us to chew and digest food. Enabled less time and thinking and more time spent. Focusing on other tasks. Today we spend only…
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What Makes the Salmon a Good Fish
In the United States, we love our salmon! So much so that we almost loved it to the brink of extinction. Luckily, we were able to show our affection for the silver-sided beauties by changing our voracious fishing ways and improving fisheries management. We can now have our salmon and eat it too. The health of Alaskan salmon stocks is a testament to good management practices. In 1857 the United States bought Alaska from Russia, and along with it came the seemingly endless supply of wild salmon. In 1959, Alaska…
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Why did I Skip Fishing for 3 Years? Know the Top Reasons
Fishing is a hobby, Sport and the best outdoor healthy activity. From fishing to cooking and eating fish is a healthy activity. but sometimes we skip fishing for many reasons. Today I will tell you the reason why I skipped fishing for 4 years. how did skipping fish impact my health? I started fishing at least 14 years ago. read the First fishing tour of my life to learn about how I start my fishing journey. after that, I was going to fishing every year. Our fishing team is the…