Archive for January, 2011

Doing It Right When Cooking
Fish

Eating fish is good for you. However, not everybody likes to cook it at home.

It would seem that cooking fish isn’t that difficult but few know how even if it requires a little knowledge and skill. The fact about cooking fish is it is tender naturally. Thus, it usually needs a little cooking time. Never ever overcook it. So be careful when cooking fish. If you don’t, what you will have to eat or serve is dry and tasteless meat. To be able to get best results, cook it until it’s almost done, then turn off the heat and let it stand for a few minutes until it finishes cooking. A pan still holds heat for a few minutes even if it has been removed from its energy source. Of course, it depends if the preference of the one who is going to eat it is medium rare or well done.

There are many ways by which you can cook fish. You can bake, barbecue, blacken, broil, bronze, microwave bake, oven steam, poach, and pan fry, deep fry and others. However, the
general rule in cooking it is to stop when it turns opaque and flaky. The best way to check if the fish is done is by using a cooking thermometer. If the fish reaches an internal temperature of 145 degrees Fahrenheit, it is done. Although, not everybody uses a thermometer, so what you can do is use a knife and cut through the thickest part of the fish to check.