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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