Cooking Fish

Cooking Fish

Cooking Fish

Here is the simple secret to cooking fish successfully: Just don’t overcook it. Cook it until the flesh is just opaque throughout, as it will continue to cook after it has been removed from the heat.

Before cooking fillets, especially thick ones, run your fingers over the flesh to feel for any stray bones. Remove them with tweezers set aside for that purpose.

To check fish fillets or steaks for doneness, use the tip of a small knife to separate the flesh in the thickest part. It should be uniformly opaque. To check whole fish, make an incision at the backbone to see if the flesh is opaque or insert and instant-read thermometer in the thickest part near the backbone. The thermometer should read 135 to 140 degrees.

Before cooking clams, mussels, or oysters, scrub the shells well under cold running water to remove any surface sand and grit.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen All Rights Reserve

Print Friendly, PDF & Email




Subscribe to our e-mail newsletter to receive updates.

, , , , , , , , ,