Fish can be cooked in a multitude of ways and every fisherman has an opinion about which one is worthy of the day's catch. Many methods of cooking fish have been passed down through generations of fishermen, attaining their stamps of perfection along the way.
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.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* 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.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Cook the fish over medium to hot heat.
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