How to Cook Fish - Great Ways to Make Tasty Seafood

These are the various ways to cook your fish, and should always be
moist after it is cooked. You can tell whether whole fish is done
cooking by inserting a skewer into the backbone section. If there is
no resistance, then it is cooked. Fillets are finished cooking when
the thickest part of the meat starts flaking with a little poke.With
all the following methods it is advised to cook the fish at least 10
minutes per inch of thickness.Baking FishWhole fish are more suitable
to be baked than fillets. Butter a plate generously and place the fish
on top. Brush either oil or butter on top. If you want a little more
flavor, sliced vegetables or a combination of herbs, bread crumbs and
butter all make really dishes. Look up the prescribed time to cook the
fish and set the oven to bake at 475 degrees F.Another method to bake
fish is to wrap it in foil that has been oiled. Add either sauce or
seasonings to give flavour and bake at 450 degrees. Do not wrap the
foil too tight. You want the steam to be able to circulate. Make sure
the edges are closed off good so that the steam does not
escape.Smoking Fish (Personal Favorite)There is no better way to eat
fish than out of the smoker. It has a mouth-watering taste, and very
moist fish. It is used mainly for whole fish, but you can also smoke
fillets. Smoking involves putting wood chips or other flavored smoking
chips into a fish smoker, and cooking it on lower heat for a longer
amount of time.Sauteing & FryingSmall fish work the best when frying
or sauteing. This is the way to fry your fish. Coat the fish with a
beaten egg, and add bread crumbs or flour to the entire piece. Make
sure the oil is hot before putting the fish in. Sauteing requires
equal parts of butter and oil heated together over low heat. Brown
both sides of the fish.Grilling & BroilingAny fish over 6 inches is
good for grilling or broiling. When cooking over a grill, use a fish
basket to keep whole pieces from flaking and falling apart. Use oil or
butter to baste while cooking.PoachingFirm fish are best cooked in
simmering liquid or otherwise known as poached. The best species to
poach include red snapper, bass, salmon, and trout. Use a poaching pan
to cook whole fish. Keep the fins on. If you wrap the fish in a
cheesecloth it is easier to remove from the pan. Place the fish in the
liquid and heat it up. Once it starts simmering, begin timing.