Cooking fish might seem like a task you don’t have to stress yourself for, but there is a high chance that you have been doing it wrong. Here are five ways you have been cooking fish wrong.
You Thaw Wrongly
Thawing at room temperature or with hot water allows bacteria to thrive. Instead, thaw fish for four to five hours in the refrigerator. If you need to thaw quickly, seal it in a bag and place it in a bowl filled with very cold water.
The bag should be completely covered with water, but make sure the meat itself doesn’t come into contact with the water. If it does, it will become too moist and very hard to cook. This method will thaw it in about 20 to 30 minutes.
If you flavour marinade mostly with salt, the meat will absorb the liquid but leave most of the salt crystals behind. Rub most of the seasonings and salt directly on the fillet, adding only a small portion of the salt to the marinade.
Be careful not to marinate for too long, as this can make your meat become soggy. Mix dill, fennel, lemon, and a little bit of olive oil for a subtle yet delicious zest.
Not Warming Your Stove Or Grill
The pan or grill should be searing hot. When cold fish proteins come in contact with hot metal, they form chemical bonds that are extremely tough to break. That is the reason you end up leaving part of the fish behind when you flip it.
If you’re cooking fish on the grill or stovetop, be patient. “Put your pan on the stove and turn the burner on medium heat for three to five minutes before placing your fish. When the pan or grates are extremely hot, it is much easier to flip.
Cooking For Too Long
Cooking fish too long will dry it out and cause it to lose its natural flavours. To avoid this. Measure at its thickest point and cook for 10 minutes per inch, flipping halfway through. The flesh should feel firm and turn from translucent to opaque or white, but still be slightly translucent in the middle.
Touching Too Much
Poking at your fish will cause its crunchy outer layer of skin, which traps delicious juices inside the fish, to break and fall apart as it cooks. Keep flipping to a minimum, and never use tongs when cooking fish. Instead, use one or two rubber or metal spatulas, or even a spoon, to flip it.
If fish is ready to be flipped, you will be able to easily slide a spatula underneath it. If you try prying it off too early, its crispy layer will stick to the pan.