These are the various ways to cook fish and they should always be moist after cooking. You can tell if the whole fish is done by inserting a skewer into the spine section. If there is no resistance, then it is cooked. Steaks are finished cooking when the thickest part of the meat begins to flake with a little bump.
With all of the following methods, it is recommended to cook the fish for at least 10 minutes per inch of thickness.
Baking fish
Whole fish is more suitable for baking than fillets. Generously butter a plate and place the fish on top. Brush oil or butter on top. If you want a little more flavor, sliced vegetables or a combination of herbs, breadcrumbs and butter are really dishes. Find the prescribed time to cook the fish and set the oven to bake at 475 degrees F.
Another method of baking fish is to wrap it in oiled aluminum foil. Add sauce or seasonings for flavor and bake at 450 degrees. Don’t wrap the foil too tightly. You want the steam to be able to circulate. Make sure that the edges are closed well so that the steam does not escape.
Smoked fish (personal favorite)
There is no better way to eat fish than out of the smoker. It tastes delicious, and very moist fish. It is mainly used for whole fish, but fillets can also be smoked. Smoking involves putting wood chips or other flavored smoking chips in a fish smoker and cooking it on a lower heat for a longer time.
sauté and fry
Small fish work best when pan-fried or sautéed. This is the way to fry the fish. Coat the fish with a beaten egg and add breadcrumbs or flour to the entire piece. Make sure the oil is hot before putting the fish in. Sautéing requires equal parts butter and oil heated together over low heat. Brown both sides of the fish.
Grilling and grilling
Any fish larger than 6 inches is good for grilling or grilling. When grilling, use a fish basket to prevent whole pieces from crumbling and falling apart. Use oil or butter for basting while cooking.
Poaching
Firm fish is best cooked in a simmering liquid or also known as poaching. The best species to poach include red snapper, bass, salmon, and trout. Use a poaching pan to cook whole fish. Keep the ends on. If you wrap the fish in cheesecloth, it’s easier to get it out of the pan. Place the fish in the liquid and heat it up. Once it starts to boil, start timing.