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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.