Culinary guides offer tips on meat and fish preparation

Various culinary guides offer advice on selecting and preparing meats and fish to optimize flavor and texture.

Regarding poultry, nutritionist Joelia Silva from Tijuca Alimentos notes that different chicken cuts require specific cooking methods. Leaner cuts like breast and sassami are ideal for quick preparations such as grilling or salads, though they risk drying out if overcooked. In contrast, thighs and drumsticks contain more fat, providing more juiciness and resistance to longer cooking times.

In the context of fish preparation in Pará, the distinction between scaled fish and skin-on fish is critical. Scaled varieties like tambaqui are fat-rich and suit roasting or grilling, while delicate fish like pescada require careful heat management to avoid drying out. Skin-on fish, such as filhote or surubim, feature firmer fibers that better withstand sauces and moderate prolonged cooking.

Additionally, technical advice warns against frying fish directly from the refrigerator. Placing cold pieces into hot oil causes a thermal shock that drops the oil temperature, preventing the formation of a protective crust. This results in fish that is greasy and heavy rather than crispy.