Learning the different methods of cooking fish

Whether you are grilling, frying, baking, poaching, steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per inch. Avoid overcooking the fish because overcooking will cause it to taste dry and tough. White fish will change from a translucent color to an opaque color when cooked and will begin to flake when it is done. Fish that flakes too easily is an indication that it may be dry and overcooked. Poached Fish 3 cups water 1 cup white wine 1 celery rib, chopped 1 carrot, peeled, and chopped 1 tablespoon chopped fresh parsley 1 bay leaf 6 peppercorns 1 teaspoon salt 3/4 pound trout filet 1 lemon, sliced Combine water, wine, celery, carrot, parsley, bay leaf, peppercorns and salt in a large saucepan. Bring to a boil, reduce the heat, cover, and simmer for 10 minutes. Add trout and simmer, partially covered, for 10 to 12 minutes or until fish flakes easily when tested with a fork at the thickest part. Remove fish; set aside and keep warm. Strain poaching liquid and return to pot; bring to boil and reduce by half. Serve fish with reduced poaching liquid and sliced lemon. Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood. * Make sure that the fish is well coated in batter. * When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal. * Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy. * To prevent overcooking, you'll need to pull it out slightly before it's done. * Season your batter to your heart's content, salt and pepper never goes wrong.

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Cooking and preping your fish

Cooking Fish Pan Fried Trout