Tips for cooking fish

Tips for cooking fish

Poaching and baking

For most fish species, poaching and baking are the most suitable methods. Since the liquid is not stirred too much during poaching, fish with more fragile flesh will not fall apart. They can be poached on the stove or in the oven. Poaching in vinegar is a method of preparation that is only suitable for very fresh freshwater fish, such as trout, whose skin is covered in mucus. If you use a net to poach or bake the fish, remove it from the liquid using the net to prevent it from falling apart.

Baking or cooking in the oven

After being prepared, trimmed and washed, the fish must be impeccably dried before baking or cooking in the oven. To ensure that the heat can penetrate to the spine, make a few cuts in the loin, where you can insert slices of onion, garlic, lemon, bay leaves, slices of bacon or lard. Dry and lean fish often need to be covered with aluminium foil or greaseproof paper, well greased with butter or olive oil. The cooking time varies depending on the size and thickness of the fish. Sometimes it is necessary to add a little water or white wine at the end of cooking to prevent the fish from drying out.

Grilling

Fish can be grilled on a barbecue, on a grill or on a hot plate on the stove. Almost all fish can be grilled, as long as it is brushed with olive oil or melted butter during preparation. The grill should also be greased beforehand. The plate should be very hot before placing the fish on it, to prevent the skin from sticking and becoming damaged. Fattier fish species, such as salmon, mackerel or sardines, are the best for this purpose.

Braising

This culinary preparation can be done over the fire or in the oven. The containers are normally kept covered throughout the cooking process. Stewed fish is usually served with the juices that form during cooking. Delicious sauces can be made from this juice. Sometimes, to prevent it from falling apart, the fish is browned in very hot fat before adding the cooking liquid.

Frying in a pan or by deep-frying

When frying, the fish gets a crispy crust that prevents the juices from escaping, making it very tasty. Whether fried whole, in pieces or fillets, the fish for frying must be very well dried and then coated in flour, breadcrumbs or batter. Avoid frying a large quantity of fish at once, as the fat cools and penetrates the crust, leaving the fish greasy and soft. After frying, place the fish on absorbent paper.