Let the fish rest for three minutes after you nuke it.

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Fish Cooking Basics

I must admit that I have met more than a few fishermen that know every trick in the book to catch fish, but after they have caught it Cheap Victor Mete Jersey , have no idea what to do with it. So if you are still wondering what you should be doing with those fish you caught, I have some help for you. The basic techniques for turning those fish into food are very simple and I have outlined the basic information and cooking methods for you.

10 minutes to the inch
Whether you are grilling, frying, baking, poaching Cheap Paul Byron Jersey , steaming of broiling your fish, the basic rule is that it will take 8-10 minutes of cooking time for every inch of thickness. The biggest mistake most people make in cooking fish is to over cook it. Now if the fish is frozen, count on 20 minutes per inch.

It starts at the water
Fish can degrade quickly after you catch it. One thing you can do to prevent this is kill the fish as quickly as possible. Smack it in the head with a club, then cut the gills with a knife. This will bleed the fish out quickly and slow down spoilage.

You caught it, you clean it
OK Cheap Joel Armia Jersey , so you probably know this already, but you need to clean the innards out, using a sharpknife and your thumb or narrow spoon. The longer you leave that stuff in there, the more chance it will have to start messing with the fish's flavor.

When is it done?
The classical definition is that fish is done when it hits 160? and the juices run clear. Stick a fork into the thickest portion and twist gently. It should be flaky, but please Cheap Mike Reilly Jersey , what ever you do, don't let it cook into dry nastiness.




NUKING (MICROWAVING) FISH - Fillets, 1" thick steaks
Yes, this is a valid fish cooking method!Microwaves cook by exciting (heating up) the water in whatever you put in there. Now call me crazy, but fish are just full of moisture. Gee... wonder why? Here are the proper steps for nuking fish. Allow 6 minutes per pound of fish Cheap Karl Alzner Jersey , and remember that no two microwave ovens will be the same so adjust accordingly.


Arrange the fish with the thickest parts towards the edge of the plate, and tuck and thin parts under so they don't get overdone. One layer deep only please.


Cover with plastic wrap, but pull one corner back just a little, or punch a little hole in it to vent steam.


Don't blast it! Cook at 70% of full power. Again, we are looking for just flaky.



Let the fish rest for three minutes after you nuke it.



PAN FRYING (SAUT?ING) - Fillets less than 1-12" thick Cheap Jeff Petry Jersey , scallops,