Everyone know fish is good for the body. Fish comes with a lot of nutrients, such as protein, vitamin D and of course, it has the world best source of omega-3 fatty acids that are thought to help prevent heart disease. But it seems that many of us are afraid of cooking fish at home. Here are some tips that can help you cook fish the proper way.
Choosing a Fillet
Truly fresh fish smells faintly of the sea and comes with beautiful eyes. Just adding a hint of salt and coarsely ground pepper then drizzled with olive oil are the only things needed to bring out the fabulous flavor of the fish. You can also sprinkle fresh herbs as an option.
See what looks the freshest rather than buying the most expensive or a specific type of fish. Similar types of fish can easily be replaced in a recipe. If the ingredient list calls for a mild-flavored white fish, you can easily replace it with a snapper. However, bolder-flavored fish, such as tuna and swordfish, are often interchangeable.
Fresh fish should be stored on ice in the display and well drained so that water doesn’t swamp around it. Fillets should also look moist and firm, not dry and discolored around its edges. In addition, if you want to buy a whole fish, you should check if it has clear, shiny eyes; moist red gills; and scales that cling tightly to the skin.
Advance methods such as freezing locks the fresh flavor of the fish, providing high quality selection of fish year-round. When going to the store, look for fish that are sealed cleanly and tightly, with no signs of freezer burns. Allow a whole day to liquefy a 1-pound package of frozen fish in the fridge. Speeding up the process by unfreezing in room temperature or under warm running water drains the moisture of the fish and breaks down its texture.
Secure It Fast
Fish fillets are quick and easy to cook same as chicken breasts and almost as versatile. In fact, many cooking methods and dry seasoning used for chicken can work equally well with fish. It simply takes just three to four minutes to sauté thin fillets in a hot skillet. A general rule when cooking fish is to cook it seven to ten minutes per inch of thickness. Use a well-seasoned cast iron or nonstick pan and turn the pieces only once, the first side down is the crispest. Boiled or baked fish fillets don’t need to be turned at all. To check if it’s done, slide a small knife under the fish and gently lift. The fillet is fully cooked if it begins to flake and break open, changing in color from translucent to misty.