Six Simple Methods of Cooking Fish
One of the most common questions we get asked is, how do I cook fish? Seafood has many various cooking methods which add value to their final taste and we've pulled together six simple cooking tips to help you in the kitchen:
Baking can be used as a method of cooking most types of fish, although thick cuts of fish are ideal for this type of cooking style. Baking is easy, efficient and most importantly - a healthy option.
During baking it is essential to wrap the fish in tin foil as this prevents the fish from drying out and helps locks in moisture and flavor. Just ensure you don't overcook it.
Pan frying is a healthy option by comparison to deep frying, as it cooks fish quickly and adds a crisp to the skin, which helps to enhance the flavor. Make sure your pan and oil are extremely hot before you add the fish. Cook the fish skin side down, especially when cooking salmon steaks. A key step when frying is to only turn the fish once while cooking.
If you're planning on deep frying fish, we'd recommend this for battered plaice, cod and haddock or for breaded fish goujons. Once fish cooks or rises to the surface, allow it to rest in paper towel to remove excess oil.
Poaching of fish involves cooking fish in a white wine, stock, milk, herb and water liquid that is heated. You need to ensure that the fish is thoroughly covered by the liquid and is fully cooked. Top tip: the liquid must be at a gentle simmer to ensure fish is not overcooked.
Steaming is fast becoming one of the most popular ways to cook fish as it really brings out the flavor and freshness. By adding simple ingredients such as lemon juice and fresh herbs and spices, you can create a really delicious meal. Steaming is a much quicker method than baking, so it is vital to check on the fish so it doesn't overcook. Cod, plaice, bass and lemon sole are ideal for this method of cooking.
Grilling and Barbequing
Grilling or barbequing are great cooking methods if you're cooking large, thick cuts of fish. Salmon steaks and oily fish such as mackerel and sardines may also be cooked using this method due to the fat content which prevents sticking.
The thickness of fish is essential in grilling fish. When grilling approximately cook fish for four minutes on each side or until thoroughly cooked. The fish must be at least four inches from the heat source.
Barbequing involves oil as this prevents fish from sticking. When barbequing it is essential to light coal to desired temperature, to ensure the cooking of the fish.
For all your fish needs, contact The Fish Stop in Killybegs. We have a great selection of fresh fish, smoked mackerel and Ocean To Oven ranges.