Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle. Fish is so delicate that it dries out quickly and is easy to overcook. To prevent overcooking, you'll need to pull it out slightly before it's done. In order to retain its moisture, fish needs to be cooked quickly over high heat.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* Season your batter to your heart's content, salt and pepper never goes wrong.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
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