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The flesh of fish is delicate and should never be overcooked as this will ruin the flavour and texture. That said, fish should be eaten on the day that you buy it whether you fry it, grill it, bake it or steam it. Always buy sustainable fish and get to know your local fishmonger for more information on the best fish to buy at any given time. Here are some tips on how to go about preparing fresh fish.

Tips for cooking fish using various methods

Brush fish with melted butter or olive oil before you grill it to prevent it from sticking to the grill rack. Coat fish with a light layer of salt or seasoned flour (you can use beaten egg and breadcrumbs too) to prevent oil from soaking into the flesh when shallow frying. For deep frying, rather use a batter.

If you’re planning to steam fish, do so after sprinkling the flesh with some lemon juice. If you’re poaching it, simmer the fish very gently as this will prevent the skin from breaking before the flesh is cooked through.

Tips for cooking fish

Fish is at its most flavourful on the day it is caught or bought. If you can’t cook it on the day, you can maintain the firmness of the flesh by sprinkling course salt over it and refrigerating it for use the following day.

Before you cook fish, give it a quick rinse and pat it dry with a damp cloth. Then use a short and gentle cooking method, as well as a low heat, to get the most flavour. You will know when the fish is ready by inserting a skewer into the flesh. It will be ready to eat if the flesh easily separates from the bone.

Don’t re-heat fish more than once and if you do re-heat it, it should be completely heated through at a temperature of 80 degrees Celsius. By slicing or mincing the fish before you heat it, you will be able to achieve a good distribution of heat.

Tags: cooking, food