Fish Cooking Basics
I must admit that I have met more than one fisherman who knows every trick in the book for catching fish, but after they have caught them, they have no idea what to do with them. So if you are still wondering what you should do with the fish he caught, I have some help for you. The basic techniques for turning those fish into food are very simple and I have summarized the basic information and cooking methods for you.
10 minutes to the inch
Whether you’re grilling, frying, baking, poaching, steaming, or grilling your fish, the basic rule of thumb is that it will take 8 to 10 minutes of cooking time for every inch of thickness. The biggest mistake most people make when cooking fish is overcooking it. Now if the fish is frozen, count on 20 minutes per inch.
It starts in the water
Fish can quickly degrade after you catch them. One thing you can do to prevent this is to kill the fish as quickly as possible. Hit it over the head with a club, then cut off its gills with a knife. This will bleed the fish quickly and slow spoilage.
You caught it, you clean it
Well, you probably already know this, but you should clean the entrails with a sharp knife and your thumb or a narrow spoon. The longer you leave that stuff in there, the more chance you have of starting to alter the flavor of the fish.
When is it done?
The classic definition is that the fish is done when it reaches 160° and the juices run clear. Insert a fork into the thickest part and gently twist. It should be flaky, but please, whatever you do, don’t let it cook dry and nasty.
NUKING FISH (MICROWAVED) – Fillets, steaks 1″ thick
Yes, this is a valid method for cooking fish! Microwaves cook by exciting (heating) the water in whatever you put in there. Now call me crazy, but the fish are full of moisture. Damn… I wonder why? These are the proper steps for shelling fish. Allow 6 minutes per pound of fish and remember that no two microwave ovens are the same, so adjust accordingly.
- Arrange the fish with the thickest parts toward the edge of the plate and tuck the thinner parts under so they don’t overcook. Just a layer deep please.
- Cover with plastic wrap, but pull one corner back a bit, or poke a small hole in it to vent steam.
- Do not ruin it! Cook at 70% of your maximum power. Again, we’re just looking flaky.
- Let the fish rest for three minutes after shelling it.
SKILLET (SAUTE) – Steaks less than 1-1/2″ thick, scallops, large shrimp
Old standbys for cooking fish, there are countless variations on how to pay for fried fish. Then cook on one side until browned, then flip and brown the other side. This shouldn’t take long, so don’t overcook them!
What you do with them before you throw them in the pan is what matters most. To be a purist, you can dry them and just season them lightly with salt and pepper. Of course, if you want to get fancy, you can always coat them with egg and coat them with flour or breadcrumbs. Then we move on to seasoning the batter and things get really interesting. Have fun, experiment.
GRILLED: 1/4″ to 1-1/2″ thick steaks and fillets, scallops and shrimp
Think of grilling as cooking your seafood. Place the top rack ~4 inches below the broil element and preheat that pup. One thing to remember is that grilling can suck moisture out of the fish, so you want to make sure it doesn’t dry out and get nasty. Fish like salmon, tuna, and swordfish already have enough oil to keep them moist, but consider marinating other types of fish.
Drop fish into pan, season lightly, and place under grill. However, stay tuned. Broilers will take food from ready to crisp in no time.
STEAMED SEAFOOD – Fillets, Steaks, Whole Fish and Shellfish
Steaming is as easy and healthy as possible. No added oil is needed, just a little salt and pepper. If you want, you can steam your vegetables along with your fish! Just remember the 10 minute per inch rule and go for it.
SEAFOOD BAKE: fish fillets, steaks, shellfish and whole fish
Baking is the tame version of grilling. Set your oven to 450° and voila! As for the fish, place it one layer deep in a lightly oiled pan, tucking the thin parts under so they don’t burn. Variations include breading, topping with oil/butter, and topping with fruit and/or vegetables.
POACHED SEAFOOD (DO NOT BOIL) – Whole Fish, Steaks, Fillets, Shrimp, Scallops
The basic poaching technique is to cook the shellfish in a wide, shallow skillet filled with enough hot, but not boiling, liquid to completely cover it. Any liquid will do, from plain water to concoctions of water, wine, herbs, and broth. The liquid should boil and then lower until you see movement, but no bubbles breaking on the surface. Carefully place your food in the water and cook for the required time. Another very healthy way to cook your seafood!
SAUTEED – Pieces and strips of firm fish, Prawns, Scallops, Calamari
Sauteing is effective bottom grilling. This is because to properly sauté, even cook, make sure your food pieces are fairly even. Here is the basic technique of stir-frying.
- Heat wok over high heat with oil until oil begins to smoke. Add your vegetables if any and stir constantly. Cook until slightly tender, then set aside.
- Add oil if necessary and reheat the pan. Cook the shellfish, stirring constantly so it doesn’t stick. Cook until lightly browned and opaque in center.
- Add the vegetables back in along with some sauce and any other seasonings you like. And ready!
GOOD OLD GRILL – What can’t you grill?
Entire encyclopedias could have been, and probably have been, written about grilling. It must touch some primitive point of our soul to be outside, cooking or burning a piece of meat on some coals. Here are the main points to remember.
- Keep your grill clean! Dirt grills cook unevenly and food is more likely to stick to dirty grills.
- Grease your grill grates! It will help prevent food from sticking to them.
- Grilling can dry out food like grilling does, so use oily fish and consider using a marinade or oiling and seasoning the fish before grilling.
- For fish that is small or may fall apart, use aluminum foil on the grill.
- Once you place the food on the grids, don’t mess with it! Like my kitchen hero brown highton says ‘Just walk away!’ Of course, not for long, but don’t play with it until it’s time to turn it over.
There you have the basics for cooking fish. Good luck in your culinary adventures! Just remember to let your creativity flow and don’t be afraid to try new things!