Popular Cooking Methods for Fish

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Popular Cooking Methods for Fish
By. Janabanks

Fish is an amazing food. It's easy to prepare and loaded with nutrients. Fish contains Omega-3 fatty acids, which have been shown to reduce inflammation, enhance our behavioral and cognitive functions, and even help prevent arthritis and heart disease. There have been some reports of mercury in some seafood, but most nutritionists recommend that when eaten in moderation - two servings per week - fish can be very good for you. Below you'll find some of the more popular ways you can cook fish.

Broiled is ideal for fish that when dressed has a thin, flat surface with its oils distributed throughout the flesh, such as bluefish, shad or mackerel. Whether broiling on charcoal, electric or gas, first brush the fish well with butter or oil and be sure to cook evenly and slowly. Baste with butter once or twice more while broiling, for an average total cooking time of around 15 or 20 minutes, turning periodically as needed.

Baked fish is another very popular preparation method when baking dryer type fish, but you'll want to be sure to baste the fish well to maintain its taste and texture. Some ideal fish to bake includes halibut, salmon, bass, whitefish, and bluefish. Another delicious dish is baked stuffed fish, stuffed with something such as a small amount of crabmeat or vegetable-based stuffing.

Frying is ideal for any small fish and fillet. Preparation is simple: after cleaning and washing the fish, just season it with salt and pepper. Then roll it in flour; immerse it in egg yolks and then cover with breadcrumbs. When frying, it's important to make sure that the fish is completely covered with the egg and breadcrumbs so the fish can have an oil-proof barrier. The cooking fat must be hot - smoking hot - and well maintained throughout the cooking process. And finally, make sure you drain the fish of all the fat and oil after it's finished frying.

Sauteing is also best for small fish or fish pieces. Preparation is similar to frying in that you season with salt and pepper and then roll the fish in flour or fine dry breadcrumbs (but no eggs are used). Cook the fish in hot fat, turning it when it's golden brown. Don't use too much fat, though. Make sure you have just enough in your cookware so that the fish does not stick to the pan.

Finally, don't forget about garnish; presentation is almost as important as the preparation. Make sure you add some color to the plate - parsley, tomatoes, lemon slices or cucumber are ideal choices - and serve it with rice or vegetables to have a nutritious, delicious meal.

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