- Seafood and Health
- Cooking Tips
- Buying Fresh Frozen Fish
- How to Choose fresh fish
- Storing fresh fish
- Rinsing fish
- Freezing and thawing fish
- Marinating fish
- Flouring fish and battering fish
- Barbecuing flaky fish
- Barbecuing firm fish
- Roasting fish
- Pan–frying
- Pan–frying / roasting
- Stir–frying
- Poaching
- Steaming
- Microwaving
- Knowing when fish is cooked
COOKING TIPS
Marinating Fish
Marinating fish before cooking accents its subtle flavors. A marinade can be as simple as rubbing the fish with extra virgin olive, oil, salt, pepper, and a squeeze of lemon or using an oil and vinegar salad dressing.
Fish varies in its ability to absorb marinade. Flaky fish (salmon, halibut, sea bass, and cod, for example) absorb a marinade within a matter of minutes. Firm fish (swordfish, tuna, and shark for example) have a dense texture; the marinade will penetrate only slightly into the fish.
Marinate all fish for 5–15 minutes, no longer, and always in the refrigerator. Marinating fish for hours in a salty or high acid mixture is an essential technique when creating raw fish dishes such as gravlox and ceviche.