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Steaming is another gentle cooking method that is very popluar. Steamed fish is a mild-tasting delicate preparation that is usually accompanied by a flavorful sauce.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

* Washing of the hands before touching the fish is important.

* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.

* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

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If you are using fillets or small, whole fish, grilling is another cooking method. If your fish are whole, make slashes through the skin on each side of the fish and brush it with olive oil or butter. Turn the fish over halfway through cooking and baste it. You can also wrap the fish in foil with herbs, lemon juice, and olive oil before placing it on the grill.

Remember these easy tips with buying and cooking fish:

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

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Depending on the flavor and texture you are looking for, there are many different ways to cook fish. You might be cooking steaks, fillets, or whole fish and there are many methods to try. Stuffing is a good way of adding flavor and texture. Using round fish is best because they have a bigger body.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* When Grilling Fish, it should be grilled with high, indirect heat.

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Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.

Remember these easy tips with buying and cooking fish:

* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

* Cook it as soon as possible to minimize the loss of juices.

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Whether you are shopping for fish to make cheesy baked cod fish recipes or herby tilapia fish recipes, you should follow the same rule, if you use very fresh fish, your recipe has more chance of being a great success.

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

* Washing of the hands before touching the fish is important.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

* Cook the fish over medium to hot heat.

* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.

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When the weather's not right for grilling, try broiling instead. Broiling is great when you want a fast, simple, and easy preparation with delicious results. It gives fish a nicely browned exterior with the convenience of a temperature-controlled heat source. For easy cleanup, line the broiler pan with a piece of foil.

Remember these easy tips with buying and cooking fish:

* Cook it as soon as possible to minimize the loss of juices.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

* It is better to undercook the fish a bit than overcooking it.

* A parsley and walnut pesto is very good with sea bass.

* If you use very fresh fish, your recipe has more chance of being a great success.

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As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers become tough, dry and tasteless. There are several ways of cooking fish, but the cooking process should, in general, be short and painless. Although fillets are more popular, most cooks agree that fish on the bone as with meat has more flavor.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* A parsley and walnut pesto is very good with sea bass.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.

* The fish is done cooking when it is opaque, and begins to flake.

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Fish, whole or in fillets or steaks, can be wrapped up in foil, greaseproof or cellophane with various flavorings such as butter, lemon juice, wine, onion, garlic, herbs, and poached, steamed, baked or deep-fried. All the essential flavors and juices are retained making it one of the best ways to cook fish.

There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:

* To prevent overcooking, you'll need to pull it out slightly before it's done.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* If you're using wooden skewers, be sure to soak them for 30 minutes before grilling to prevent them from burning on the grill.

* The fish is done cooking when it is opaque, and begins to flake.

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When grilling fish, spray the fish with nonstick cooking spray or brush it very lightly with oil. Place the fish around the edges of the grill, away from the hottest part of the fire. Start checking for color and doneness after a few minutes, once the fish starts to release some of its juices. Flip it over when it's got light grill marks.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

* When Grilling Fish, it should be grilled with high, indirect heat.

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* When baking fish, you want to use high heat, typically between 400 and 450 degrees.

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To steam fish, rub the fish with spices, chopped herbs, ginger, garlic and peppers to infuse flavor while it cooks. Use a bamboo steamer or a folding steamer basket with enough room for each piece of fish to lie. Then, pour some water into a pan and place the steamer over the water, cover the pot, and bring the water to a boil. Check the fish for doneness after 10 minutes.

Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* Increase cooking time when cooking fish that is frozen.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

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Grilling is the first option for cooking your fish in you are looking for a healthier way. Grilling can be complex unless you understand the basic principles of how the fish actually cooks. When you put your fish on the grill, it's still cold so it will take some time to warm up the whole fish. Depending on the overall weight of the fish will determine how long the fish needs to be cooked. The thicker the fish is, the longer you will have to cook the fish on each side.

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* Cook the fish over medium to hot heat.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

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Poaching usually gives excellent results. To poach fish, you need to add herbs, seasoning and a thickener such as cream. You can use this as a sauce to serve with the fish. Steaming is easy and suits whole fish, steaks, or fillets. To steam fish, put it in a steamer over boiling water and make sure you use a tight-fitting lid.

Here are some cooking and buying tips to get you started:

* If you use very fresh fish, your recipe has more chance of being a great success.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* Make sure that the butter is extra hot but not yet burning.

* Marinades are a good way to add flavor and moisture to the fish before cooking.

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Baking is one of the most popular ways to cook fish but the problem a lot of people have is their fish drying out. If you leave the fish in the oven for as little as 2 minutes too long, this might dry it out. Dried out fish is actually when the fish oil is removed by allowing too much baking time. You have to be quite vigilant and check it often. Remember too that fish continues to cook once you have removed it from the oven.

There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:

* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* If you use very fresh fish, your recipe has more chance of being a great success.

* Olive oil or a combination of oil and butter will give the fish a tasty crispness.

Fresh Salmon Recipes - Cooking Fish Basics

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A bamboo steamer is a great investment if you like to steam fish. To steam fish, place water or stock in a large saucepan and add seasoning ingredients. Bring it to a simmer, place the fish in the steamer and place over the simmering water. Do not let the liquid boil, this will cook the fish too quickly and it could overcook in seconds.

Here is a list of quick tips:

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.

* When baking fish, you want to use high heat, typically between 400 and 450 degrees.

* Season your batter to your heart's content, salt and pepper never goes wrong.

* The fish is done cooking when it is opaque, and begins to flake.

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Depending on the flavor and texture you are looking for, there are many different ways to cook fish. You might be cooking steaks, fillets, or whole fish and there are many methods to try. Stuffing is a good way of adding flavor and texture. Using round fish is best because they have a bigger body.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* It is better to undercook the fish a bit than overcooking it.