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Cooking
Delicious Fish is Easy, Really
Every year, Americans eat more seafood.
We just can’t get enough of it. And no wonder, the health benefits
keep getting better. The country’s leading experts, for example,
now recommend eating fish twice a week.
Yet, when we want seafood, we go out to eat. What are we afraid of?
Chances are we’re just not sure how to cook it.
The Louisiana Seafood Board offers these two simple suggestions for
the home cook: select quality product and cook simply. Take fish for
example.
Quality Tips. Fresh Fish Color. Color varies in fish,
but it should be bright and uniform, never yellow at the edges. Flesh.
Moist, cleanly cut, firm. Aroma. Fresh sea breeze, never fishy or
like ammonia. Store in original package in coldest part of refrigerator.
Keep refrigerator set between 34 – 40. Cook within one to two
days.
Quality Tips. Frozen Fish Color. Package should be
undamaged. Fish should never be chalky or freezer burnt. Flesh. Never
partially thawed or covered with ice. You can store frozen fish for
2-4 months. Keep freezer set at 0 or colder. Thaw fish in refrigerator
for a day.
Quality fish never tastes fishy. Today, grocers are required to label
seafood according to country of origin. It’s always best to
choose American, as the U.S. easily has the most rigorous quality
standards.
Cook Simply. You can actually cook quite a variety
of meals, while utilizing one simple cooking method, baking. Each
time you bake, experiment with the herbs, oils and seasonings. At
the table, family members can try different salsas, dipping sauces,
or gourmet mayonnaises to suit their tastes.
The standard rule is cook fish 10 minutes for each inch of thickness.
Turn the fish half-way through cooking, unless it’s _ inch or
less. To ensure that fillets cook evenly, tuck thin ends under.
Still, cooking times vary depending on the density of the fish. So,
there are back-up tests. Fish is done when meat flakes easily with
fork at thickest section; when it’s opaque all the way through;
or when it’s 145 F internally.
You can bake just about any type of fish. Allow six ounces per person.
You’ll need butter or oil; a cooking liquid like white wine,
water, broth, or milk; herbs of your choice; salt and pepper to taste.
In a baking pan, drizzle lean fish with butter or brush with oil.
Add _ inch cooking liquid, herbs, salt & pepper. Bake in preheated
400 F oven until ready. |
