Dive Into These Tips For Cooking Fish
Some chefs have certain dishes they avoid cooking at all costs. For many of these individuals, that means a kitchen almost entirely free of fish. It could be the smell of mackerel, or the unique tastes of either flounder or seabass, but dishes with fishes can prove too challenging for certain people. Don’t let fear of fish limit your time in culinary academy – fish can be a delicious meal that tests your skills behind the stove. Here are a few helpful tips for those of us with fish-phobia:
Find the freshest fish possible
Some people only like to cook with very specific fish, usually because they have the most experience with those finned creatures. However, as Southern Cooking pointed out, what matters most is the actual freshness of an individual fish. As such, you want to look for shiny eyes, extra moist gills and skin that doesn’t flake when touched, all of which are signs of especially fresh fish. There are also some substitutions you can make if freshness is an issue. If you want bold-tasting fish, tuna and swordfish can be swapped out for one another. Meanwhile, if the cod’s not up to snuff, you can get an equally mild snapper instead.
Lean vs. fat fish
Not all fish are created equal. While some are heavy with fat, others are more lean, and thus offer a slightly different taste experience overall. According to The Fish Market, while both kinds of fish can substituted for another, there are a few important considerations to be aware of. For one, if you find some fish just tastes too intense, try cooking with leaner varieties, notably trout or halibut. These have a much more subdued taste compared to fatty fish like tuna or salmon. However, because lean fish have a lower moisture content that fat fish, you’ll need to baste the filet more frequently during the preparation process.
Crispy fish is the best fish
Another reason some people don’t like fish? They’re not cooking it properly, according to Bon Appetit. To build on your fish cooking skills, make sure your red snapper or branzino is done extra crispy. That process starts with the right pan, one that is either steel or cast iron. These pans are best because they let the skin brown without causing the fish filet to stick. You also want to to coat the fish in either grapeseed or canola oil, both of which add flavor and increase heat conduction. Finally, it’s important to use a spatula to press down on your filets; more contact with the pan means crispier fish.
Now dive into some tasty fish recipes today!