全鱼料理 阿里云 kindle chm umd 极速 pdf txt 下载

☆ 在当今社会，大家普遍更加重视合理的膳食营养搭配。鱼类含有丰富且优质的营养成分，是每个重视健康的家庭和读者不应错过的食材。

☆ 只购买、烹饪鱼片不仅会限制创造力，还会忽视鱼体内大部分的宝贝，实在可惜。烹饪全鱼才能真正表现出我们对这种全球稀有海产品的尊重。

☆ 干式熟成法是作者隆重推荐的一种加工方式。它可以让鱼肉中独特的味道变得更浓，口感得到改善，还可以让鱼长时间地在合适的条件下保存。

☆ 把鱼做好的关键是自信，通过对鱼的种类进行深入的了解，从而能够选择适宜的烹饪方法。

在《全鱼料理》这本书中，具有开创精神的海鲜名厨乔希﹒尼兰德向读者展示了如何以一种全新的方式来思考鱼类烹饪的各个方面：从采购和屠宰，到干式熟成和腌制，挑战了我们原本对相关知识领域的认知。本书还邀请读者去理解鱼的丰富含义——作为一种复杂的蛋白质来源，它的全身都是宝贝。在追求健康生活方式的今天，它更值得被大家重视与青睐。

《全鱼料理》包含了60多种鱼类的食谱，从烟熏马林鱼火腿，到烤鱼骨髓，从恰到好处的炸鱼薯条，到令人垂涎的惠灵顿鱼卷，能很快让你领略到新的鱼料理风格，并提升你购买、烹饪和食用鱼的方式。

序言 7

前言 9

手册使用指导 10

知识集锦 12—79

为什么不经常烹鱼 15

采购 23

储存和干式熟成 29

把鱼当肉食 37

腌（熏）鱼 57

鱼杂 63

“鱼”料之外 77

缤纷鱼谱 80—245

生鱼片、熏鱼和腌鱼 83

煮鱼 105

煎鱼—油炸、嫩煎和煎炒 131

烧烤 177

烘烤 209

附录 247

索引 251

致谢 255

乔希·尼兰德（Josh Niland）是圣彼得海鲜餐厅（Saint Peter）的厨师兼老板，这家鱼餐厅于2016年在悉尼开业，广受好评。在开店的过程中，尼兰德展开了一次围绕边界推动海鲜的对话，并因其烹饪整条鱼且不浪费任何部位的先进方法而赢得了澳大利亚的所有重要奖项。2018年，乔希的鱼店开张了，这是澳大利亚首先可持续发展的鱼店。该店向热心的民众出售干式熟成、腌制和熏制的鱼和内脏，并供货给许多悉尼口碑餐厅。

2019年，他的作品获得了首届世界餐厅奖的认可，被列入伦理思维类图书的入围名单。《全鱼料理》是他的首本畅销著作。

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1. A fish with a firm mucus covering and shining coating is the first sign of a good-quality fish.

The mucus basically provides protection to the fish in the open ocean by trapping pathogens that would cause disease. Antibodies and enzymes in the mucus actively attach those pathogens to protect the fish. When and old mucus layer containing the pathogens is shed, it is replaced by new mucus and the pathogens are lost. Any visual damage or imperfections on a fish can suggest poor handling, prolonged direct ice contact or variable temperature control.

2. The eyes of a fish are a determining factor of a health, fresh fish.

A fish's eyes should look bulbous, be risen slightly from the head and look moist, bright and clear. There are, however, times when a fish that looks spectacular in every o...

'Fresh is best' seems to be the most overused statement when it comes to fish. The truth is, the reason that most people enjoy eating fish straight off the back of a boat is because it pretty much tastes of nothing.

Very similar to a just-slaughtered cow, a freshly caught fish carries very little to no aroma or flavor. Dry-age that cow, however, and you enhance both its taste and consistency by reducing moisture and breaking down the enzymes within the animal protein. The same is tru of dry-aged fish: though the desire here is not to break down any connective tissues as it is for meat but to reduce the level of unnecessary moisture present within the fish to heighten its flavor. Much like aging beef, the aging process for fish requires the same controlled environment where the temperature ...

Low temperature, preferably between -2 and 2°C (28-36°F).

Low humidity.

Prevention of 'sweating' from contact with surfaces: fish skin will sweat if let in contact with a surface for a lengthy period of time. Fish left sitting on a tray or plate will eventually create a pool of its own juices beneath it. These juices will speed up the deterioration process and create that 'fishy' smell. To prevent this, hang large fish from butcher's hooks in storage and store smaller fish and fillets on stainless-steel perforated trays.

Prevention of drying out.

Dry-aging enables me to enhance the unique flavor profile and texture of fish species in addition to allowing fish to be maintained in premium condition for longer.

To appreciate what good fish tastes like, it must start with adjusting the way you handle fish (see Fish Butchery Basics), then tasting the fish in its purest form, untouched by water. Eating fish raw will help you understand the texture of fish to determine if it is soft or firm and if the flesh is fatty or lean. As well as eating raw fish, I find poaching fish gives you an insight into what the floor of the fish is really like. This, in turn, allows you to pick a suitable accompaniment for the fish that compliments, rather than complicates.

书籍介绍

☆ 在当今社会，大家普遍更加重视合理的膳食营养搭配。鱼类含有丰富且优质的营养成分，是每个重视健康的家庭和读者不应错过的食材。

☆ 只购买、烹饪鱼片不仅会限制创造力，还会忽视鱼体内大部分的宝贝，实在可惜。烹饪全鱼才能真正表现出我们对这种全球稀有海产品的尊重。

☆ 干式熟成法是作者隆重推荐的一种加工方式。它可以让鱼肉中独特的味道变得更浓，口感得到改善，还可以让鱼长时间地在合适的条件下保存。

☆ 把鱼做好的关键是自信，通过对鱼的种类进行深入的了解，从而能够选择适宜的烹饪方法。

在《全鱼料理》这本书中，具有开创精神的海鲜名厨乔希﹒尼兰德向读者展示了如何以一种全新的方式来思考鱼类烹饪的各个方面：从采购和屠宰，到干式熟成和腌制，挑战了我们原本对相关知识领域的认知。本书还邀请读者去理解鱼的丰富含义——作为一种复杂的蛋白质来源，它的全身都是宝贝。在追求健康生活方式的今天，它更值得被大家重视与青睐。

《全鱼料理》包含了60多种鱼类的食谱，从烟熏马林鱼火腿，到烤鱼骨髓，从恰到好处的炸鱼薯条，到令人垂涎的惠灵顿鱼卷，能很快让你领略到新的鱼料理风格，并提升你购买、烹饪和食用鱼的方式。