Cooking fish is easy and there are many ways to prepare it. When buying fish, look for a sweet or neutral odor and firm, moist flesh. Thaw frozen fish in the refrigerator overnight and avoid overcooking or over-marinating. Grilling and searing are good methods, and fish is done when it flakes easily and has a core temperature of 145°F. Saltwater fish can be eaten rare, but freshwater fish should always be well cooked.
Cooking fish is relatively simple and there are many ways to prepare it, so fish doesn’t have to be boring. There are some general rules you can use when cooking fish that will make the task easier and more enjoyable.
Before cooking fish, you need to catch or buy it at the market. If you do catch fish, be sure to clean it promptly and keep it frozen until you use it, unless you plan to use it within two days, in which case it can be refrigerated. In the market, look for fish that has a sweet or neutral odor, not a fishy smell, which suggests that the fish is stale. You should also look for fish that feels firm and slightly moist. If the fish is whole, the eyes and scales should be bright, indicating that the fish is fresh or has been frozen and handled properly.
Frozen fish can be thawed in the refrigerator overnight before using. Always freeze fish if it is not going to be used within two days, as it spoils very quickly. Never thaw fish at room temperature or in hot water, as this is an invitation to neighborhood bacteria. If you are in a hurry, you can defrost the fish in the microwave or cook frozen fish as is, defrosting the fish as it cooks.
There are two things that go wrong when cooking fish: cooking too long and cooking too hot. Fish can become dry and tough if overcooked. The cooking method you use depends on your personal taste and the type of fish involved. Over-marinating can also be a problem when cooking fish, because the marinade can break down the meat, turning it to mud. Never marinate for more than 30 minutes.
Grilling is a great method for cooking fish that are very firm and robust, such as tuna, salmon or shark. Grill for a few minutes on each side, making sure the fish cooks all the way through without drying out. Searing is good for thin cuts of fish, because you can cook the fish long enough to cook without drying out. The grill can be used for larger cuts of fish and fish steaks. On the stovetop, fry, poach in a liquid like wine or stock, steam, and sautée for many cuts of fish. If you have a large cut of fish that you want to cook, consider cooking in papillote, or “in parchment,” creating a cooking packet of parchment, foil, or thick leaves like banana leaves that allow the fish to steam as it cooks. .
The fish is done when it flakes easily under a fork and is no longer translucent. It should have a core temperature of 145 degrees Fahrenheit (63 degrees Celsius). Saltwater species such as tuna and shark may be eaten rare, with seared tuna very popular in some parts of the world, but freshwater fish should always be well cooked, as freshwater species often harbor harmful parasites that could make people ill.
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