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How To Remove the Rawness From Meat or Fish

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How To Remove the Rawness From Meat or Fish

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Have you ever eaten meat or fish and tasted a very rawish (like my new word), or almost blood like flavor? If the answer is yes this is probably because when the meat/fish was being prepared, time and care was not taken to remove this rawness.

Now for some people and some dishes this rawness is very much appreciated and liked, but when your cooking authentic Caribbean food, a rawness taste in the meat/fish is NOT tolerated. Seriously… serving Caribbean meat/fish that has a raw taste, is like someone smacking you in the face!

So to avoid preparing raw tasting meat/fish Caribbean dishes, I’m going to share with you a little tip that will remove all traces of rawness from your meat/fish.

Firstly remove the meat/ fish from its packaging, and then place in a large bowl filled half way with cold water. Then add 2 tablespoons of white vinegar, or 3 squirts of lemon juice. Then mix the meat/fish into the lemon or vinegar water mix (ensure all the meat/fish has been soaked in the water), then begin to clean you meat or fish as you normally would.

Once you have cleaned your meat or fish, add another 2 tablespoons of white vinegar, or 3 squirts of lemon juice. Then mix the meat/fish together, ensuring everything has been soaked with the lemon juice or vinegar. Wash the meat with cold water and then you will notice that your meat is clean, plump, odour less and now ready for you to season with those tropical Caribbean herbs enjoy.

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