Each piece and its portion: the complete guide to choosing meat and fish for the holiday

How do you know that the fish is fresh, is it better to have bream or bream and what is important to know about steaks?

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09/15/2022

Thursday, September 15, 2022, 2:04 p.m

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Half free (photo: Dror Einav)

Half free (photo: Dror Einav)

Anyone who knows a thing or two about cooking knows that choosing good ingredients is the first and most important step on the way to a successful dish and a festive holiday meal.

The exact flavors are reached at home, and fine ingredients are required for the best result, especially for the New Year's dinner which is around the corner.

Meat and fish dishes take a significant part in the meal, and this time we have organized for you some worthwhile tips for choosing and preparing them at home.

The fish department is half free (photo: Public Relations)

Tips for choosing fish

The fish experts at Half Free know how to treat the sensitive raw materials they handle with respect, so that you get the freshest and ready fish for the dishes you plan to cook for your guests.

In Dagia you will find the stars that are suitable for all the available fish recipes: carp for the gilpet?

there is.

Bream for the oven?

there is.

To shine the pan?

there is.

Fresh Norwegian salmon fillet for baking or carpaccio?

Of course there is.

If you are debating which fish to choose, do not hesitate to consult the employees at the fish shop.

It is especially worth trying the halibut and the bream, two great fish, meaty and juicy, which are suitable for any fish dish you plan for the holiday table.

Whether it's Harima, Moroccan fish, fish meatballs, pan-seared fish fillet with crispy skin or oven-baked fish, these two options are a safe bet.

Another tip from us: if you plan to roast whole fish in the oven, ask the seller to make slits in the meat on the sides of the fish, which will help them to roast evenly and also to get a more impressive shape for serving.

The butcher shop of the Half Free chain (photo: Public Relations)

Tips for meat

The half-free butcher shop will close every possible corner for you when it comes to meat dishes during the holidays and after them.

About 40 professional butchers waiting for you at the butchers know how to guide and direct you to the right cut and cut, whether you plan to prepare a great stew, shoulder roasts, roast beef, lamb dishes or meatballs

at the butcher shop you will find excellent fresh cuts from front and back parts.

If you're looking to diversify your routine of entrecote, filet and sirloin, the butcher will know how to direct you to equally interesting and tasty cuts such as butcher's cut (Rotflesh), Sheitel and Denver Cut.

Those who like steaks with the bone will find here entrecote on the bone and also the famous tomahawk (an entrecote with a long rib that is similar in shape to the tomahawk ax that gave this cut its name).

A golden tip for grilling steaks - even when it is said that a steak should be turned only once, cooking experts from all over the world agree that every bit of meat is fine - turning the steaks every minute (instead of just once after 2-4 minutes, depending on the thickness of the slice) will help them get Better and more accurate browning, and you get a steak that is done precisely in its center.

And if we're talking tips, learn from the Americans and buy a meat thermometer.

The degree of roasting (medium, medium well, etc.) is simply the internal temperature that the slice reaches, and as soon as we use the right tool, it becomes much easier to be precise and significantly improve the percentage of success.

Also in the stew section, you can find bone-in and boneless cuts in the half-free butcher shop.

The bones greatly enrich the flavor of the dish, and are a welcome addition, whether you are preparing a French beef bourguignon, a Persian vegetable stew or a Hungarian goulash.

Cuts with bone worth getting to know: Obusoko (arm muscle, number 8, which is spread along with the bone), calf's tail (especially juicy after long cooking) and beef breast with bone - an accessible and juicy cut that breaks down into long, beautiful fibers.

And of course it is necessary to mention in this context also the beloved Asado (Rainbow, Shpondara).

A golden tip from us for stews: instead of letting the stew take up space on the stove for the 2-3 hours it needs until it's ready, cover the pot with a suitable lid (or baking paper with aluminum foil on top) and send it to the oven.

In the heat of 160 degrees, the time it will take for the dish to be ready is more or less the same as in the stove, only in the oven it will receive heat from all directions, brown more and get a deeper and more exciting flavor for your holiday meal.

Also remember that any dish can be prepared with fun three days or more before the holiday meal, so already on Thursday you can put it in the refrigerator and get at least one main dish off your mind before the festive meal that will be served on Sunday.

Have a delicious and happy holiday!

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