FIRM TEXTURE, SLEEK SILHOUETTE, AND MARBLED FAT: THE ESSENCE OF ESTERO FISH
This perfect balance results in fish with firm flesh, a delicate flavor, and optimal fat infiltration. These qualities make them a product of high gastronomic interest, versatile for any preparation: raw, grilled, roasted, steamed, or fried.
HOW TO PREPARE THE FISH
The first step is ensuring the fish is thoroughly cleaned. Remove the scales using a knife or a specific scaling tool, always moving in the opposite direction of the scales. Then, open the belly to remove the entrails and rinse with cold water.
It is important to pat it dry with paper towels to remove any excess moisture. This ensures the fish cooks more evenly and helps the skin become extra crispy if prepared on the grill or seared in a pan.
CUTTING AND PREPARATION
Depending on the recipe, the fish can be cooked whole, butterflied (open), or filleted. In many cases, it is helpful to score the skin with small cuts; this allows the heat to penetrate evenly and prevents the skin from shrinking or curling during cooking.
If you are preparing fillets, it is best to remove any pin bones with tweezers and double-check that none remain before starting the preparation.
PREVIOUS SEASONING
Our fish does not require many ingredients to highlight its flavor. A touch of salt, olive oil, and some aromatic herbs are usually enough.
You can also add lemon slices, garlic, or mild spices depending on the recipe.
For high-quality fresh fish, such as those from Esteros Lubimar, we recommend using simple seasonings that respect the natural flavor of the product.
RECETAS x
chefs
lubina / dorada
lubina AL PIMIENTO
1,30H aprox.
CEVICHE
1H aprox.
lubina AL PIMIENTO
1,30H aprox.
CEVICHE
1H aprox.
