With a chunk of raw fish, vinegar will begin to chemically "cook" it. To a living fish, it will, more than likely, kill the fish and then start chemically cooking it. With a chunk of batter-fried fish, vinegar, especially malt vinegar, will add zesty flavor.
Rice vinegar is good for salads, fish, & liver
An acid, usually lime or other citrus juice or sometimes a vinegar-based marinade. This "cooks" the fish without heat and flavors the fish or shrimp to supreme yummyness.
You can use vinegar or lime juice as a substitute for lemon juice in a marinade.
no u cannot it will taste bitter
Any acid, such as lemon juice, apple cider vinegar, or rice wine vinegar.
In my experience, it is better to leave the marinade on for cooking. Depending on the marinade, it will glaze on the meat and enhance the flavor.
Yes. The apple cider flavor will be much milder than with the tarragon.
Patis, a Filipino fish sauce, and vinegar do not completely mix due to their differing densities and compositions. Patis is salty and has a thicker consistency, while vinegar is more acidic and watery. When combined, they may partially blend, but will typically separate into layers if left undisturbed. Mixing them well can create a flavorful dressing or marinade, but they will still retain distinct characteristics.
Marinades often have acids (lemon juice, vinegar, etc.). Acid can react with metal bowls and ruin the marinade. It can sometimes create toxins and be harzardous to eat.
A combination of soy sauce, brown sugar, garlic, and vinegar makes a great marinade for pork ribs, enhancing both flavor and tenderness.
A brine or pickle containing wine and spices, for enriching the flavor of meat and fish.
Two ingredients most used are vinegar and some form of oil. What i would do is to google a marinade recipe for chicken breasts. Remember that chicken breasts are like sponges, and soak up a marinade really well.