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Frustrated by cooking fish? You are not alone.The main reason home chefs are challenged by cooking seafood is that they approach it the same way they would other proteins. This simply does not work. The fundamental structure of the flesh in fish is vastly different than the flesh of other meats including beef – pork – lamb and poultry. Read on and learn the key to delivering delicious seafood recipes to your table. |
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Be gentle – and turn down the heat.The key difference between most animal proteins and seafood is in the connective tissue – or actually – the lack there of. Less connective tissue impacts cooking in the following ways:
Remember - be gentle when cooking and serving. |
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Secret of the perfect flake? Beware of retained heat.Unlike other proteins – when fish flesh is cooked – it breaks apart naturally into pieces or flakes. Most cook books will tell you to cook until the flesh "flakes easily". Easier said than done. Heat retained in the flesh – even when the fish has been removed from the heat source – will continue to cook the fish for a period of time. Depending on the variety of fish and the desired doneness – this can turn "flakes easily" into "disintegrating" – in a very short period of time. Fish is cooked when:
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Dry heat or moist heat? It depends on the natural oil content.To maximize success – your choice of cooking method should reflect the natural oil content of the fish. Fatty fish – such as Salmon – Tuna – Trout and Mackerel are more resilient to high heat than their leaner cousins. Lean fish – such as Halibut – Cod – Sole and Haddock are less resilient to high heat than their fattier cousins. Lean fish is better suited to moist heat methods. If you choose to use a dry heat method – it is recommended that the fish be basted with an oil based liquid such as olive oil, vegetable oil, butter or a marinade – and be VERY careful to not overcook. view moist heat vs dry heat cooking methods |
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Bored of the usual? Try something new!Select a type of fish:
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