Oftentimes, the fish is fried or baked, but boiled fish not only turns out delicious but also saves well.
The most important thing is preparing and cooking the dish properly
How to cook – the basic principles of cooking fish
You can cook almost any fish, but it is better not to cook too little in this way. Particularly tasty is cooked fish as a whole, so it will be juicier and tastier.
Fillet or stewed fish are cut at right angles in portions. A cross-section is made on the skin so that the pieces are not deformed during the cooking process. Cook the fillet and sliced fish in a little water. It is enough if the liquid only covers the fish.
A large fish is poured completely with cold, slightly salted water, so it will gradually heat up with the liquid. If you cook smaller fish, fill it with warm water so that it cooks quickly.
Sea fish is cooked by adding leaf leaves, vegetables, vegetables, pepper and salt to the water. Onions and roots are cleaned and cut into small pieces. The fish will be tastier, and not so cooked if it in a spicy broth fills lemon juice or a little vinegar.
Noble varieties of fish are cooked with the addition of wine, lemon juice, fresh mushrooms, etc. In the cooking process do not allow intense boiling broth. To determine the readiness of the fish, it is pierced in the thickest part with a fork. It should be free to enter the meat. Before serving, boiled fish is not removed from the broth, as it dries quickly.
On the basis of fish, broth prepare tomato or white sauce. Serving cooked fish can be both hot and cold.
How long does it take to cook a fish?
Fish do not require long heat treatment, otherwise, it can be difficult, and lose an attractive appearance and taste.
Most fish is overcooked. It depends on the size of the piece of fish, cooking method, type of fish, etc and so on. For a fried filet 1/2” thick max 2 minutes per side. Broiled salmon filet maybe 3–4 min. Per side. When it flakes easily, it is done. If overlooked, it gets dry.
How long to cook the fish depends on the size and type:
Baked fish:
| Whole | 350°F | 3 – 5 lbs. | 25 – 30 minutes |
| Fillets | 350°F | 3 – 5 lbs. | 25 – 30 minutes |
| Steaks | 350°F | 3 – 5 lbs. | 35 – 40 minutes |
Steaming Fish
|
|||
| Portion | Cooking Temperature | Thickness | Approximate Cooking Time (Total Time) |
| Whole | Gently Boiling Water |  |
10 – 12 minutes |
| Fillets | Gently Boiling Water | 0.75 inch | 10 – 12 minutes |
| Steaks | Gently Boiling Water | 1 inch | 10 – 15 minutes
|
Grilled Fish
|
|||
| Portion | Cooking Temperature | Thickness | Approximate Cooking Time (Turn Once) |
| Whole | Medium Heat | |
10 – 20 minutes |
| Fillets | Medium Heat | 0.75 inch | 7 – 9 minutes |
| Steaks | Medium Heat | 1 inch | 9 – 10 minutes
|
- Mackerel and pollock – ten minutes;
• Whole carp – 45 minutes, cut into pieces – half an hour;
• Solder and catfish – ten minutes;
• Hake – 35 minutes;
• Trout, pink salmon and zander – a quarter of an hour;
• Salmon – half an hour;
• Herring, sterling, cod, and flounder – 20 minutes;
• Shuku – 25 minutes.
Now you know how long to cook the fish, and the readiness can be determined by the fins. They must move freely from the carcass.