The interest in gastronomy has been growing significantly in recent years, driven by television formats that bring professional cuisine to the general public. This trend has created a new generation of fish enthusiasts who, even without technical training, seek to improve their knowledge and culinary practices. In this context, internationally recognized chefs recommendations become especially relevant, especially when it comes to simple advice, but with a direct impact on food quality.
Ángel Leon, known as the “Chef of the Sea”, recently shared three basic recommendations to better preserve fresh fish at home. In a video from @ohgar_Spain on the Tiktok social network, shared by the Spanish newspaper Noticias Work, the chef warned of errors that, although common, compromise the conservation and taste of fish. Responsible for the Aponient restaurant, distinguished with three Michelin stars, León has been standing out for the cooking investigation linked to marine resources and defense of the sustainability of the oceans.
Avoid washing the fish in freshwater
According to the chef, the first mistake occurs shortly after purchase: upon arriving home, many consumers wash the fish in water from the tap. Ángel Leon advises this practice, explaining that freshwater eliminates a natural viscous layer that covers the fish. This layer works as protection and prolongs the freshness of food for another three to four days.
The cloth or absorbent paper also compromises the quality
Another frequent, seemingly harmless gesture is to dry the fish with a cloth or with absorbent paper. According to the above source, Ángel Leon explains that this practice removes part of the essential humidity of the fish. Being a food composed mostly by water, any manipulation that accelerates dehydration will be reflected in texture and taste. The chef therefore recommends maintaining fish as it is until the time of preparation.
Skin cuts lose taste on the grill
Ángel Leon’s third warning is the way the fish is prepared before it is grilled. According to the same source, many cooks make superficial cuts in the fish to get marks on the embers or facilitate cooking.
However, the chef of the aponient restaurant stresses that these incisions open the way to loss of juices and flavor. Your recommendation is simple: avoid cutting or marking the fish before you take it to the grill.
Three simple steps for better results at home
The three advice presented by Angel Leon does not require advanced techniques or special equipment. These are practical adjustments, accessible to anyone who buy and prepare fish at home, but can make a significant difference in the end result.
Keeping the fish intact, without washing or unnecessary cuts, contributes to better conserving the taste, freshness and natural texture of the product.
A chef focused on innovation and sea
Angel León is a reference of the high kitchen with a sea focusing on the sea. Its Apoenient restaurant, located in El Puerto de Santa María, Spain, is recognized for betting on marine biodiversity and the use of ingredients such as plankton, which the chef introduced into gastronomy.
According to these advice are part of their continuous effort to share useful knowledge with the public and to promote greater respect for marine product.
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