Cooking Fish
Fish, like meat, has also types that should be fully cooked and those which can be eaten raw. The usual rule is that white fish could be enjoyed only when properly cooked. Tuna and salmon, which has red or pink meat can be prepared under done.
Before you do any cooking, make sure that the fish you have is fresh. It should smell sweet and fresh. Look at the eyes if they are clear, then they are fresh. If they have turned opaque then you can bet that they are yesterday’s catch. If the fish meat is already filleted, make sure that there are no discolorations.Put the fish in the fridge for only a day or two, after that you have to freeze it.
As for the cooking…
Cod, and other white fish is served best when coated in batter or bread crumbs before frying or baking.
Tuna can be seasoned with salt and pepper, and drizzled with a bit of oil then seared on a griddle pan. To do this, make sure that you heat the pan until it smokes. Cook until a third of each side is cooked.
Salmon can be filleted and pan fried.
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