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You do not have to heat the fish in order to cook it. An example is where white fish is mixed with limejuice, herbs, and chili. The acidic citrus juice cooks the fish.

Remember these easy tips with buying and cooking fish:

* 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.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

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

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

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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.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* 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.

* In order to retain its moisture, fish needs to be cooked quickly over high heat.

* 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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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.

Fish is not only healthy but tasty as well. Most people think that preparing a fish meal is difficult. Also, there is the concern of being able to purchase those that are fresh. Using fish as a main ingredient in a dish is not complicated.

I will give here some tips that would be helpful when you will be buying and cooking fish.

* You may want to try other herbs and spices with the batter for a more delicious fish.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

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

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Fish can be cooked in many ways including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch. To test fish for doneness, use a fork. The fish should be opaque, its juices milky white. Undercooked fish is translucent, its juices clear and watery. Overcooked fish is dry and falls apart easily. Another test is to insert an instant-read thermometer at the thickest point and if it is done it will be 145 F.

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.

* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

* You may want to try other herbs and spices with the batter for a more delicious fish.

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

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The microwave oven can be used to cook a delicious fish dish. Use your favorite recipe for coating and seasoning and try to make the fillets even thickness for best results. Thinner sections of the fish can be folded under each other to help make the fillet an even thickness. Rotate the fish halfway through the cooking time if the microwave oven does not have a turntable. Let the fish stand for a few minutes to finish cooking. Use the color and flake tests to check if fully cooked.

Remember these easy tips with buying and cooking fish:

* Fish sticks to the grill very easily, so proper lubrication is essential.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* In order to retain its moisture, fish needs to be cooked quickly over high heat.

* If the fish flakes too easily, it may be overcooked.

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

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To maintain the delicate flavor of a newly caught freshwater or saltwater fish, this must be handled properly to avoid spoilage and preserving the fish. There are ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal.

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.

* 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.

* 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.

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

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Fish can be cooked in a multitude of ways and every fisherman has an opinion about which one is worthy of the day's catch. Many methods of cooking fish have been passed down through generations of fishermen, attaining their stamps of perfection along the way.

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.

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

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.

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

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

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

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Before good nutrition and healthy eating became the subject matter of entire magazines and daily news segments, people tended to fix meals that suited their appetite. Now it seems that trans fats, carbohydrates and the pitfalls of animal fat and cholesterol are all being watched. We're all trying to be responsible diners and all of this has done nothing but add to the fun of eating.

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.

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

* Fish sticks to the grill very easily, so proper lubrication is essential.

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

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There is a delicate balance between perfectly cooked fish and overcooked fish. Remember the principle of residual heat, a pan will hold heat when it's removed from the element, continuing to cook the food for several minutes. For best results, cook fish until it's almost done, then remove the pan from the oven, microwave, stovetop or grill and let it stand for a few minutes to finish cooking.

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.

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

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

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

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

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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.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

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

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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.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

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

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

* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

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

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

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Grilling is the testiest of traditional fish-cooking methods, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as a steak, a burger or chicken. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.

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.

* Use fresh fish, it is easier to work with than frozen 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.

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

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

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There are many common methods used to cook fish. You can steam, poach, bake, and grill. There's one important point to make about cooking fish, always leave it alone. When you place the fish in the pan or on the grill, let it cook undisturbed for a few minutes before you touch it. The fish will develop a nice crust and will release perfectly when it's ready to turn.

Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...

* Use fresh fish, it is easier to work with than frozen fish.

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

* Increase cooking time when cooking fish that is frozen.

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When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

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

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

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

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

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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.

Fish is not only healthy but tasty as well. Most people think that preparing a fish meal is difficult. Also, there is the concern of being able to purchase those that are fresh. Using fish as a main ingredient in a dish is not complicated.

I will give here some tips that would be helpful when you will be buying and cooking fish.

* 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.

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.

* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.

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

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When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees. Place breaded fish into the pan in one layer. Overcrowding can lead to soggy fish. To prevent the breading from coming off during frying, try refrigerating your coated fish for 20 minutes first.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* Use fresh fish, it is easier to work with than frozen fish.

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

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