To ensure fish is fresh, look for shiny eyes and body and slippery outer skin.
Fish : Appropriate Cooking Method for Fish and Shellfish
Many cooking methods are appropriate for fish and shellfish. Grilling is one of my favorites for its ease, the delicate taste it imparts and its sheer simplicity, to say nothing of the natural exhaust system outdoors. Broiling is always an alternative to grilling, though it doesn’t impart quite the same flavor to the fish. Other methods are poaching, baking, sautéing and steaming, all of which yield fine results.
Fish cooks quickly, because its flesh is extremely tender and delicate. Care must always be taken to cook it just to the point of juicy perfection; otherwise it can taste dry and insipid. There are several ways to determine when fish is sufficiently cooked. The rule of thumb for estimating the required cooking time is 10 minutes per inch of thickness for fresh fish. The rule can be applied to baking, broiling, grilling, braising, pan-frying or deep-frying. This produces fish that flakes easily when gently probed with a knife or fork, which is equivalent to cooking meat to the medium well or well-done stage.
Fish : Appropriate Cooking Method for Fish and Shellfish
Many cooking methods are appropriate for fish and shellfish. Grilling is one of my favorites for its ease, the delicate taste it imparts and its sheer simplicity, to say nothing of the natural exhaust system outdoors. Broiling is always an alternative to grilling, though it doesn’t impart quite the same flavor to the fish. Other methods are poaching, baking, sautéing and steaming, all of which yield fine results.
Fish cooks quickly, because its flesh is extremely tender and delicate. Care must always be taken to cook it just to the point of juicy perfection; otherwise it can taste dry and insipid. There are several ways to determine when fish is sufficiently cooked. The rule of thumb for estimating the required cooking time is 10 minutes per inch of thickness for fresh fish. The rule can be applied to baking, broiling, grilling, braising, pan-frying or deep-frying. This produces fish that flakes easily when gently probed with a knife or fork, which is equivalent to cooking meat to the medium well or well-done stage.
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