Cooking manuals are complex documents which are frequently published by official organizations in various countries. The goal of these publications can vary greatly. Sometimes they seek to standardize the preparation of certain products from a country or region and other times they are training documents, the purpose of which is to professionalize the restaurant industry. There are also manuals which are aimed more at hygiene and food safety standards.
Writing and publishing these manuals entail a significant investment by the government organizations in charge of creating them. These training documents are a great source of knowledge not only for the general public but also for any person or business with professional interest in the gastronomy of that particular area.
The translation process for cooking manuals is complex as it requires significant terminological research. Given that the aim of these manuals is to train professionals, these projects require extensive industry knowledge, particularly when they involve regulations regarding storage, transport of frozen food, cooking techniques and import and export regulations.
Up until relatively recently, cooking education was limited to classes for professional chefs, however, this is no longer the case. Whether you aspire to be a professional cook in one of the top restaurants in the world or simply want to improve your knife skills to surprise your guests…
Source: Manual Práctico Sobre Pescados y Mariscos Frescos | Ministry of the Environment and Rural and Marine Affairs
Criterios previos
Antes de preparar el pescado fresco en la cocina hay que tener en cuenta la receta que se va a aplicar, si bien algunos de los pasos que ha y que dar son comunes a todas las formas y métodos culinarios. En cualquier caso, aunque no se vaya a cocinar en el mismo día, es necesario llevarlos urgentemente a cabo.
Preparar bien el pescado fresco es tan importante como la forma y método culinario y la propia receta, no sólo ya para evitar problemas sanitarios, sino para obtener la mejor respuesta gastronómica. Este trabajo se va a ver recompensado en la presentación del producto en la mesa.
Preparación antes de cocinar
A continuación se explican los pasos que hay que dar con el pescado antes de empezar a cocinar, si es que no han sido llevados a cabo por el pescadero o si llegan a la cocina enteros. El orden en que están expuestos es el orden lógico de trabajo. No conviene alterarlos, por las razones que se dan en cada uno de ellos.
Initial steps
Before preparing the fresh fish in the kitchen you must be aware of the recipe that you are going to use even though some steps apply to all cooking forms and methods. In any case, even if you are not going to cook the fish on the same day, these steps must be performed immediately.
Preparing the fresh fish well is as important as the cooking form and method and the recipe itself, not only to avoid health issues, but also to obtain the best gastronomic result. The rewards of this work will be reaped when the product is presented at the table.
Preparation before cooking
The steps to be followed with the fish (if they have not already been taken by the fishmonger or if it arrives in the kitchen whole) before beginning the cooking process are explained below. The order in which they are listed is the logical work flow. It is not advisable to change the order for the reasons given in each one.
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