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Fish
is usually cooked before it is
eaten. It can be cooked whole
(gutted), in pieces, in steaks, or
in fillets. Unless fish is cooked
quickly, it can be dry and bland.
However, it can be difficult to
determine just how long fish should
be cooked because several factors
come into play, including the shape,
the size, and the fat content. To
get a rough idea, measure the
thickest part of the fish and cook
it for 6 to 8 minutes per 1/2 inch
in a 425°F oven; if the fish is
partially frozen, increase the
temperature to 450°F, and if it is
frozen solid cook it for 13 to 15
minutes per 1/2 inch.
The
flesh is cooked when it becomes
opaque, falls apart easily, and is
uniform in color (milky white if the
flesh is white) but is still moist.
Fish will continue to cook in a warm
oven because it is very sensitive to
heat. Shorten the cooking time if
the fish will not be served
immediately.
To
ensure that fish does not shrivel up
as it cooks, make small incisions in
the skin or in the thin layer of
nerve tissue beneath the skin.
Flatfish
can be cooked in any way, but should
be prepared as simply as possible to
avoid masking its delicate flavor.
The skin can be left on or removed,
depending on how the flatfish is
cooked; for example, pan-fried
fillets will hold together better if
the skin is left on.
Fish
can be cooked in numerous ways. The
most common methods involve dry
heat, moist heat, and frying.
DRY
HEAT
MOIST
HEAT
FRYING
FISH
MICROWAVING
FISH
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DRY
HEAT >>
BAKING FISH
- Make
several cuts in a whole fish to
ensure that the heat penetrates
it thoroughly; the stomach
cavity can be filled with
seasonings such as sliced
onions, garlic, thyme, pepper,
ginger, or other herbs and
spices.
- Place
the fish in a dish and either
dot it with butter or margarine
or brush on a little oil; cover
it with a selection of thinly
sliced vegetables and slices of
lemon (or place it on a bed of
vegetables); moisten the fish
and vegetables with a white-wine
or cream sauce.
- Preheat
the oven to 450°F. If the fish
is covered with a sauce
containing milk, eggs, and
cheese, cook it at a lower
temperature (350°F) to ensure
that the proteins do not
separate or harden.
- Cook
the fish for the appropriate
length of time.
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DRY
HEAT >>
GRILLING FISH
The
fish is placed on a grill or spit
and exposed to direct heat.
- Dredge
small fish with flour to prevent
them from drying out.
- Make
incisions in larger fish to
speed up to the cooking process.
- Brush
the fish with oil, melted butter
or margarine, or with a sauce,
and season it before and during
the cooking process.
- Place
fragile fish (skinned, sliced,
in fillets) on a very hot,
lightly oiled grill to prevent
them from sticking.
- Cook
the skinless side of fillets
first to prevent them from
shriveling.
- Place
the fish 6 to 8 inches away from
the heat source (3 to 4 inches
for large fish).
- Turn
the fish over when it is half
done (unless it is too thin to
be turned without breaking).
- When
broiling fish in the oven, leave
the door slightly open.
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MOIST
HEAT >>
POACHING FISH
Poaching
fish involves cooking it gently in a
simmering liquid (court bouillon,
milk, salted water, etc.). This
method of cooking is particularly
appropriate for firm fillets and
small whole fish.
- The
liquid should contain an acidic
ingredient (vinegar, dry wine,
beer, or lemon juice), which
produces a chemical reaction
that moderates the strong odor
that is released as fish cooks.
It also improves the flavor and
congeals the flesh, which
remains firm. The liquid (court
bouillon) can contain milk,
vinegar, or wine, vegetables,
and seasonings (garlic, salt,
pepper, celery, onions, carrots,
thyme, fennel, bay leaf, curry).
Court bouillon made with milk is
particularly appropriate for
smoked fish, turbot, and skate,
as well as for fish cooked au
gratin.
- When
poaching salted fish, do not add
any additional salt to the
cooking liquid. If the fish has
to be poached for a relatively
long time, reduce the amount of
salt to prevent it from becoming
too salty.
- To
enhance the flavor of the court
bouillon, let it simmer for
about 20 minutes before adding
the fish.
- Poach
the fish in just enough liquid
to cover it; then use this
stock, which is rich in
nutrients as well as flavor, to
make a sauce.
- Place
the fish in the cold liquid,
then bring the liquid to a
simmer; the flesh will cook
evenly if the temperature is
increased gradually.
- Do
not allow the fish to boil,
because the flesh will crumble
and lose more of its flavor. The
outside of the fish will also
cook faster than the inside.
- Skinless
fish (fillets, steaks) can be
cooked in court bouillon. The
heat congeals the surface of the
fish, creating a layer that
seals in the juices, preserves
the taste, and prevents the
flesh from crumbling.
- Cook
the fish for a few minutes less
if it is to be served cold;
allow it to cool in the cooking
liquid.
- It
is easier to remove the fish
from the pan if it is first
placed on a grill or in a piece
of muslin.
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MOIST
HEAT >>
STEAMING FISH
The
fish is cooked by the steam produced
by boiling liquid in the bottom of a
saucepan. It should not come into
contact with this liquid. Steaming
is one of the easiest ways to cook
fih because it does not have to be
stuffed or wrapped; however, the
final product can be quite bland. To
enhance the flavor, season the
inside of the fish with herbs,
spices, ginger, shallots, tamari
sauce, or seaweed. Like court
bouillons used for poaching, the
cooking liquid should contain an
acid ingredient.
- Place
the fish on a rack on in a
basket, or suspend it in a piece
of muslin, to prevent it from
coming into contact with the
liquid.
- Bring
the water (2 inches) to a boil
before placing the fish in
position.
- Cover
the saucepan and cook the fish
for the appropriate length of
time.
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MOIST
HEAT >>
AU BLEU
This
method of cooking involves poaching
small fish (carp, trout, perch,
pike) in liquid containing vinegar,
salt, and other seasonings when they
are still alive or have been dead
for less than 2 hours. It is
important that the fish still be
covered with their sticky coating;
they should thus be gutted but not
scaled. They become blue when cooked
as the result of a chemical reaction
involving the sticky coating and the
vinegar.
- Sprinkle
both sides of the fish with
approximately 1/3 cup of
vinegar; then cook them in a
very vinegary court bouillon.
- The
fish can also be sprinkled with
vinegar in the dish in which
they are cooked. The vinegar
then becomes part of the
vinegary court bouillon, which
becomes that much more acidic.
- Cook
the fish for 8 to 10 minutes.
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MOIST
HEAT >>
COOKING
FISH IN ALUMINUM FOIL
This
method of cooking involves sealing
the fish in an airtight package so
that it is cooked by the steam
produced by its natural juices and
any vegetables or liquids that are
added. The package usually consists
of a piece of aluminum foil.
- Set
out a piece of foil for each
serving of fish.
- Place
the fish on a mixture of sliced
vegetables and seasonings, or
spread the vegetables and
seasonings on top of the fish.
- Add
a little liquid (wine, soy
sauce, court bouillon, sauce,
cream, or water).
- Add
lemon slices to taste, and dot
the fish with butter or
margarine.
- Fold
the foil into a tightly sealed
package. Place the foil package
in an ovenproof dish.
- Cook
it at 450°F for the appropriate
length of time.
- Open
the foil package when serving
the fish at the table.
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MOIST
HEAT >>
BRAISING
FISH
Braising
involves cooking food slowly at low
temperatures in a closed dish
containing a very small amount of
liquid. It is a particularly
appropriate cooking method for fish
with firm flesh.
- Place
the fish in a dish or fish
kettle containing a layer of
vegetables and herbs (if the
fish is large, slice it open to
ensure that the heat penetrates
it thoroughly). Add only enough
liquid (concentrated stock,
white wine, or court bouillon)
to cover the fish halfway, to
prevent it from boiling.
- Cover
the fish and cook the fish over
low heat on top of the stove or
in a relatively cool oven.
- Serve
the fish as is or thicken the
sauce by removing the fish,
straining the liquid, and
reducing it slightly over low
heat, or by adding a mixture of
butter and flour (1 tablespoon
of each), 1 or 2 egg yolks, or
even a little cream.
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FRYING
FISH >>
DEEP-FRYING
FISH
Deep-frying
involves submerging the fish in
boiling fat.
- When
cooking small fish, or a small
quantity of fish, use only a
very small amount of oil.
- Preheat
the oil to 375°F.
- Soak
the fish for 5 minutes in salted
water, or dip it in an egg that
has been beaten with a
tablespoon of water; for an
extra-special flavor; soak it in
citrus juice for 30 minutes.
- Drain
the fish slightly; then coat it
thoroughly with flour, bread
crumbs or batter; the coating
can be flavored with seasonings
or cheese.
- Butter
and margarine are not suitable
for deep-frying because they
contain water and burn easily.
Use fat or oil that has a
critical point. A thermometer
can help you avoid overheating
the fat and determine how long
the fish should be cooked. The
fat should be heated to between
325°F and 375°F. If cooked at
lower temperatures, the fish
will be soggy and greasy rather
than crispy; and at higher
temperatures, the fat will begin
to break down and the fish may
burn. For the best results, add
the fish gradually to avoid a
sudden drop in temperature.
After the fish has finished
cooking, drain it and place it
on paper towels until it is
served.
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FRYING
FISH >>
PAN-FRYING
FISH
- Use
only a small amount of fat. You
can use butter and margarine,
especially if it has been
clarified (melted and filtered);
clarified butter and margarine
burn less easily because their
impurities have been removed.
- Roll
the fish in bread crumbs or
dredge it in flour (it does not
have to be dipped in liquid).
- The
fat should be very hot but not
smoking. If pan is not hot
enough, the protective layer
that prevents the fish from
sticking will not form.
- Cook
the fish for the appropriate
length of time.
- Turn
the fish only once, when it is
half done.
- Drain
the fish when it has finished
cooking, by placing it on a
piece of paper towel.
Fish
can be baked rather than fried.
Baked fish can be cooked in even
less fat than fried fish, does not
have to be turned halfway through
the cooking process, and cooks more
quickly and evenly. Preheat the oven
to 500°F.
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MICROWAVE
FISH
Fish
cooks well in the microwave, because
unlike meat it is best when cooked
rapidly at high temperatures.
Microwaving enhances the delicate
flavor of fish and gives it a moist,
light texture without significantly
reducing its nutritional value.
For
the best results, cook one layer of
fish at a time, placing the thickest
portions toward the outside. If a
whole fish is too large to fit
inside the microwave, either bend it
or remove the head and tail. Unless
the recipe specifies otherwise,
cover the fish with a layer of
plastic wrap, leaving one corner
open to allow excess steam to
escape.
- Place
the fish in a microwavable dish,
dot it with butter or sprinkle
on a little oil, and cover it
with a selection of minced
vegetables, spices, herbs and
lemon slices (or place it on a
bed of seasonings), or pour on a
white wine or cream sauce.
- Make
several cuts in the skin of
larger fish to prevent them from
splitting as they cook.
- Make
several cuts in the skin of
large fillets to ensure that
they retain their shapes as they
cook.
- Cook
whole fish (1 1/2 lb.) on high
power (in a 700-watt oven) for 8
to 10 minutes, and fillets or
steaks (1 lb.) for 4 to 5
minutes, turning them halfway.
- Allow
the fish to sit in the oven for
2 to 3 minutes before it is
served.
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