Fish Marination

Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking.It is commonly used to flavor foods and to tenderize tougher cuts of meat.The process may last seconds or days.

The purpose of marinating is to add flavour and, in some cases, tenderise meat, chicken and fish. Marinades can even be used on some vegies, including eggplant, zucchini and artichoke. In this guide you’ll discover the key to successful marinating. Part of the trick is to plan ahead so your food has time to absorb the flavours. A marinade can be a paste, a liquid or a dry rub (such as a simple herb and spice mix). You can also mix and match flavours to create your own blends.