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Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.

Here is a list of quick tips:

* Olive oil or a combination of oil and butter will give the fish a tasty crispness.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

* Cook it as soon as possible to minimize the loss of juices.

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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.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

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There are plenty of different ways of cooking fish and it is fun to try different methods. Depending on whether you are using a whole fish, steaks of fillets, you might like to try braising, deep or shallow frying, steaming or even cooking the fish on a wood fish board. Stuffed fish tastes delicious and adds texture. Round fish are the best for stuffing because the body cavity is larger. Most stuffing is made from breadcrumbs, which expand when they cook, so do not use too much. If you are using sea bass, a parsley and walnut pesto makes a great stuffing. If you have fillets, you can sandwich them with stuffing or roll them, then oven-bake them.

Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.

* Marinades are a good way to add flavor and moisture to the fish before cooking.

* Make sure that the butter is extra hot but not yet burning.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

* Olive oil or a combination of oil and butter will give the fish a tasty crispness.

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Broiled fish can be really delicious, especially if you season the fish well before cooking. Be sure to preheat the broiler before adding the fish.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* You may want to try other herbs and spices with the batter for a more delicious fish.

* 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.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

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Baking is the best option for the person who does not want to watch over the fish during cooking. You can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don't overcook the fish.

Here are some cooking and buying tips to get you started:

* In order to retain its moisture, fish needs to be cooked quickly over high heat.

* 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.

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.

* Increase cooking time when cooking fish that is frozen.

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When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.

Remember these easy tips with buying and cooking fish:

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

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Frying your fish is also a popular way to cook your fish for dinner. The good thing about frying your fish is that you can pick many different kinds of seasonings to put on your fish to fry it. When you begin frying your fish, you should cook it evenly on both sides of the fillet. The one thing that you should understand is each side of the fish will not take the same time amount of time to cook. The first side will usually take longer because it is also cooking the inside as well as the outside.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.

* You may want to try other herbs and spices with the batter for a more delicious fish.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

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