Cooking Fish and Shellfish
The secret to cooking fish
and shellfish successfully is very simple: do not overcook! Fish
and shellfish will toughen and lose their full flavour and delicate
texture if cooked to long. You should cook only until the flesh is
no longer translucent and is opaque.
Basic rules for cooking
fish
- Always pat dry with a paper towel to remove as much excess humidity as possible.
- Handle gently and as little as possible during and after cooking to preserve the pleasant appearance of the fish.
- Do not overcook the fish to maintain its full flavour. Fish will toughen if left to cook too long and will lose its moisture and taste.
- Thickness not weight determines the ideal cooking time. Freshness and quality can also influence cooking time. As a rule, fresh or defrosted fish will take 5 to 8 minutes per 2.5 centimetres (1 inch) of thickness. If cooking in parchment or foil, add 5 minutes more.
- A lean fish cooks more rapidly than a fatty fish.
- The fish is done when white beads begin to form on its surface. The flesh should be opaque and should separate easily.
- To thaw a frozen fillet, let stand in tepid water (55 to 66
ºC) for 30 seconds or so. Drain and sponge dry with paper
towels, cut in portions and cook immediately.