Fish can be one of the hardest meats to cook because of the way the fish is, it usually doesn't take a long time to cook. Fish also need to be properly sterilized before you cook them for your dinner.
Remember these easy tips with buying and cooking fish:
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.
* Make sure that the butter is extra hot but not yet burning.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
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