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Fish Cooking Guide

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--001. Fish Cooking Guide
Freshwater and Saltwater Fish

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Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying Fish


Grilling & Broiling Fish | Doneness | Cooking Tips

Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow
cooking. When cooking fish, care must be taken not to overcook the fillet, steak, or whole fish, which results in dry and
somewhat tasteless meat. A general rule is to cook a fish 10 minutes for each inch of thickness. The 10 minute rule should not be
used for deep-frying or microwaving fish. The fish should be cooked until it has reached an internal temperature of at least
145F.

Fish Cooking Times


Fish cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When
preparing fish, use the chart below as a guide to check doneness when the fish is oven baked, pan-fried, deep-fried, grilled, and
steamed.
FISH Cooking Temperatures and Times
Approxim
ate
Cooking
Time

Baked

Portion

Temp.

Weight /
Thickness

Total
Time

Whole

350F

3-5 lbs

25-30 min

Fillets

350F

3-5 lbs

25-30 min

Steaks

350F

3-5 lbs

35-40 min

Pan-Fried

Turn
Once

Whole

Med.

8-15 min

Fillets

Med.

.75 in.

7-9 min

Steaks

Med.

1 in.

9-10 min

Deep-Fried
Whole

350F
3-5 min

Fillets

350F

.75 in.

3-5 min

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Types Of Fish

Fish Shopping Guide

Fish Preparation Guide

Fish Nutritional Facts

Fish Handling Safety Storage

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--002. Fish Cooking Techniques


http://www.bassonhook.com/fishforfood/fishcookingtechniques.html

| Buying | Cooking | Freezing | Microwave | Recipes | Storing | Tips |


| Cooking Guidelines | Dry Heat Methods | Baking | Barbecuing | Blackening |
| Broiling | Bronzing | Microwave Baking | Moist Heat Methods | Oven Steaming |
| Poaching in Court-Bouillon | Poaching in Milk or Water | Frying Methods |
| Pan Frying | Deep Frying | Cooking Basics | Brine Solutions for Freezing |
| Poaching Sauce | Deep Fry Batter | Marinades | Fish Marinade | Basic Sauces |
| Chilled | Cocktail | Flavored Mayonnaise | Tartar | Cooked | Cheese |
| Chinesey Fish Sauce | Lemon Chive Sauce | Lemon Dill
Sauce | Tomato | Stuffing |
| Bread Fish Stuffing | Lemon Rice Stuffing |
On this page you'll find many cooking methods and guidelines. Also you'll find some basic and not so basic brines,
marinades, sauces, stuffing, etc. If you have more methods or recipes for this page please Click Here.

Cooking Guidelines and Methods for Fish


Fish are naturally tender and contain very little connective tissue. Unlike meat, they
require short cooking times at a hightemperature.
Guidelines for Cooking Fish
Measure fish (dressed or stuffed, fillets or steaks) at thickest part.
Allow 5-7 minutes cooking time per cm of thickness (10 minutes per inch) for fresh
fish.
Allow 10-12 minutes cooking time per cm of thickness (20 minutes per inch) for
frozen fish.
Fish is ready when fish is opaque and flakes easily.
DO NOT OVERCOOK
Top

Dry Heat Cooking Methods


Baking
Baking is the process of cooking fish at certain temperatures in an oven.
Place fish in a greased baking pan.
Brush with melted butter and season with salt and pepper.
Bake in center of preheated oven at 230 degrees celsius (450 degrees fahrenheit).
Follow cooking guidelines above.
-Use fresh or thawed fish
-Flavor with basting sauce, lemon juice or dry white wine
-Stuff dressed fish no more than 2/3 full
-Serve as is or with a sauce
Top
Barbecuing
Barbecuing is the process of cooking fish at high temperatures over coals or an open
flame.
Marinate fish.
Place in oiled wire basket on oiled grill.
Baste with marinade during cooking.
Cook 7-10 cm (3-4 inches) above coals or flame, turning halfway through cooking
time.
Follow cooking guidelines above.
-Use fresh or thawed fish
-Place charcoal/propane barbecue in a well ventilated location. Adjust air trap.
-Try this method for kababs or for foil-wrapped fish with vegetables.
Top
Blackening
Blackening is the process of cooking fish by coating in spice and cooking at extremely
high heat. The process actually creates a barrier between the food and the heat,
allowing blackening, not burning, to occur.
To blacken properly, a cast iron skillet or grill plate is heated over very high
temperature until just short of a white spot or ash appearing. (The skillet or grill must
be extremely dry before it is heated.) The fish to be grilled should be at room
temperature. Dip fish into melted, clarified butter, then sprinkle with spice (notes: for
more flavor, roll fish into spice mix before cooking and the butter can be omitted to
reduce calories). Place the fish onto the pan, cooking for 1-2 minutes on each side.
Blackening adds a distinctive flavor to fish while creating a savoury, moisture-

retaining barrier around the outside. The result? Warm, smoky grilled flavors and
succulent textures. The high heat required by blackening means that you will need a
skillet or pan made of cast iron. There is really no substitute. Also, blackening will
create smoke (and how!). Work in a well-ventilated area - outdoors using a gas grill
will work, as will a commercial kitchen environment.
Top
Broiling
Broiling is the process of cooking fish under an open flame or electric element
at high temperatures.
Brush fish with melted butter and season OR marinate.
Place in single layer on a well greased broiler pan.
Broil 7-10 cm (3-4 inches) from the preheated unit. Baste during cooking.
Follow cooking guidelines above.
-Use fresh or thawed fish
-Turn thick pieces halfway through cooking time
-Serve as is or with a sauce
Top
Bronzing
Bronzing is a name that we apply to a technique similar to blackening, but at
a lower temperature than is required for blackening. As with blackening, bronzing is
cooking fish by coating the fish in spice and cooking it quickly on a pan or grill.
Bronzing spices generally contain more herbs than blackening spices. The spice and
the cooking process create a crispy, flavorful barrier around the fish being bronzed. To
bronze properly, a stainless steel pan is heated over high temperature. (The skillet or
grill should be drybefore it is heated.) The food to be grilled should be at room
temperature. Sprinkle the food with bronzing spice (notes: for more flavour, roll food
into spice mix before cooking). Place the food onto the pan, drizzle with a small
amount of melted, clarified butter. Cook for 1-2 minutes. Turn with a spatula and
drizzle again with a small amount of butter. Cook for another 1-2 minutes and remove
from the pan. Bronzing adds a distinctive flavour to fish while creating a savoury,
moisture-retaining barrier around the outside. By creating a crisp, savoury coating of
spice, the full flavour of the fish being bronzed develops inside creating a delicious
balance between the discrete combinations of flavour and texture. The heat required
by bronzing means that you will need a good qualitystainless steel pan which wont
warp when heated. A slim stainless or Teflon spatula is also helpful to remove the
food from the panwithout tearing the outer, spiced layer of the food away.
Top

Microwave Baking
Microwave baking is the process of cooking fish using microwaves that generate
heat internally instead of externally. Therefore only the fish becomes hot. Any heat
noticed inside the oven or from the baking dishes comes from the fish as it becomes
hot. Thus time, not temperature and heat, is the variable in microwave cooking.
Melt butter at High Power.
Mix with chopped parsley, green onion and lemon juice.
Remove half of mixture and reserve.
Arrange 500 gm of fish in dish; season to taste.
Top with remaining mixture.
Cover; microwave at High Power 6-8 minutes, rotating dish during cooking.
Let stand covered for 2 minutes.
-Use fresh or thawed fish
See our page on microwaving food.
Top

Moist Heat Cooking Methods


Oven Steaming
Oven steaming is the process of cooking fish wrapped in aluminum foil in an
oven with a cooking liquid or sauce.
Place on greased heavy-duty aluminum foil.
Season, flavor with lemon juice, butter and parsley.
Wrap tightly.
Place on cookie sheet.
Bake in center of preheated oven at 230 degrees celsius (450 degrees fahrenheit).
Follow cooking guidelines above.
-Use fresh or frozen fish
-Flavor with wine, herbs, juice or vegetables
-Use cooking liquid for sauce
Top
Poaching in Court-Bouillon
Poaching is the process of cooking fish in boiling water.
Prepare a court-bouillon.
Wrap fish in cheese cloth.
Place in rapidly boiling liquid, cover pan, return to boil, then reduce to simmer.
Follow cooking guidelines above.

-Use fresh or frozen fish


-Drain court-bouillon for reuse, refrigerate for up to 1 week or keep frozen for up to 2
months
Top
Poaching in Water or Milk
Cook fish directly in salted boiling water OR wrap tightly in greased heavyduty aluminum foil with chopped onion, celery, salt and pepper; place in rapidly
boiling water.
Cover pan, return to boil, then reduce heat to simmer.
To poach smoked fillets, cover with cold milk flavored with butter, bay leaf, pepper;
simmer.
Follow cooking guidelines above.
-Use fresh or frozen fish
-Use 2ml of salt per L of water (1/4 tsp per quart) for fish
-Use poaching liquid for white, cheese or egg sauce
Top

Frying Cooking Methods


Pan-Frying
Frying is the process of cooking fish in an open pan or pot using butter, lard or oil.
Season each portion of fish.
Cover lightly with flour.
dip in liquid (milk or beaten egg).
Coat with flour or crumbs.
Heat butter or cooking fat.
Fry on both sides>
Follow cooking guidelines above.
Drain on absorbent paper.
-Use fresh or thawed fish
-Try this method for fish cakes or small fish such as smelt and rainbow trout
Top
Deep Frying
Preheat oil to 190 degrees celsius (375 degrees fahrenheit).
Sprinkle fish with salt.
coat with batter OR cover lightly with flour, dip in milk or beaten egg, then coat with

flour or crumbs.
Fry a few pieces at a time.
Follow cooking guidelines above.
Drain on absorbent paper.
-Use fresh or thawed fish
-Be sure the fat returns to 190 degrees celsius (375 degrees fahrenheit) before frying
additional pieces
-Serve with lemon wedges or sauce
Top

Cooking Basics
Brine Solutions for Freezing
1 liter cold water (4 cups)- 50 ml (3 Tbsp) pickling salt. OR
1 liter cold water (4 cups)- 40 ml (2.5 Tbsp) pickling salt.
Stir well to dissolve salt. Use as directed for freezing fish
Top
Court-Bouillon for Poaching
125 ml (1/2 cup) vinegar or dry white wine.
15 ml (1 Tbsp) salt.
1 celery stalk.
50 ml (1/4 cup) sliced onion.
50 ml (1/4 cup) sliced carrot.
1 ml (1/4 tsp) thyme.
2 ml (1/2 tsp) peppercorn.
1 Bay leaf.
15 ml (1 Tbsp) chopped parsley.
1 L (4 cups) boiling water.
Combine all ingredients and pour over fish fillets. Cover and boil gently 10 minutes.
Use to poach fish. Strain, then use as a base for soups and sauces or freeze for reuse in
poaching. Makes about 1 liter (4 cups).
Top
Crispy Batter for Deep-Frying
250 ml (1 cup) all-purpose flour.

10 ml (2 tsp) baking powder.


6 ml (1.25 tsp) salt.
10 ml (2 tsp) sugar.
15 ml (1 Tbsp) vegetable oil.
250 ml (1 cup) water.
Mix and sift dry ingredients. Add oil to water. Make a well in the dry ingredients
and slowly pour in liquid, stirring until well-blended. Makes enough for 1 kg. (2.2
pounds) fish.
Top

Marinades
Fish Marinade
2 cups white wine
2 tablespoons lemon juice
2 teaspoons salt
2 tablespoons prepared brown mustard
2 teaspoons salt
1/2 teaspoon cayenne pepper
In a bowl combine white wine, lemon juice, salt, prepared brown mustard, salt, and
cayenne pepper. Marinade the fish 6-12 hours. Use the marinade as a basting sauce
while cooking. Serving Size: 6
Top

Basic Sauces
Chilled Sauces for Fish
Cocktail Sauce:
125 ml (1/2 cup) chili sauce.
100 ml (1/3 cup) ketchup.
100 ml (1/3 cup) prepared horseradish.
7 ml (1.5 tsp) Worcestershire sauce

Mix. Serve well-chilled.


Top
Flavored Mayonnaise:
Add color and flavor with herbs, tomato paste, saffron, turmeric or curry powder.
Season with garlic, ginger, shallots, lemon juice, and/or cream.
Top
Tartar Sauce:
250 ml (1 cup) mayonnaise
15 ml (1Tbsp) green relish
15 ml (1 Tbsp) chopped parsley
Mix. Serve well-chilled.
Top
Cooked Sauces for Fish
Cheese Sauce:
Make a medium white sauce with milk and/or fish stock. Add grated cheese, stir until
melted.
Top
Chinesey Fish Sauce:
30 ml (2 Tbsp) flour
75 ml (5 Tbsp) granulated sugar
5 ml (1 tsp) ginger
150 ml (1/2 cup) water
75 ml (5 Tbsp) white vinegar
75 ml (5 Tbsp) soy sauce
30 ml (2 Tbsp) chopped green onion
Mix flour, sugar, and ginger. Add to water, vinegar, and soy sauce in saucepan. Cook
slowly, stirring constantly, until thick. Serve over hot cooked fish; top portions with
chopped green onion.
Top
Lemon Chive Sauce:
50 ml (3 Tbsp) butter
15 ml (1 Tbsp) chopped chives

10 ml (2 tsp) lemon juice


2 ml (1/2 tsp) grated lemon rind
Heat through. Season with salt and pepper to taste.
Top
Lemon Dill Sauce for Fish
2 teaspoons yogurt
1 teaspoon cornstarch
1/4 teaspoon dillweed
1/8 teaspoon pepper
2 tablespoons lemon juice
In a large bowl, blend together yogurt with cornstarch, dillweed, and pepper until
smooth. To cook with fish: Brush lemon juice over the fish and broil until almost
cooked. Turn the fish and brush evenly with the yogurt/dill sauce. Continue broiling
until fish flakes easily. Serving Size: 4
Top
Tomato Sauce:
25 ml (2 Tbsp) chopped onion
25 ml (1 Tbsp) butter
25 ml (1 Tbsp) flour
5 ml (1 tsp) sugar
500 ml (19 oz) canned tomatoes, chopped
1 Bay leaf
Saute onion in butter. Thicken with flour. Add sugar, tomato and bay leaf. Cook until
thick. Season with salt and pepper to taste.
Top

Stuffing
Bread Fish Stuffing:
60 ml (4 Tbsp) chopped onion
75 ml (5 Tbsp) chopped celery
75 ml (5 Tbsp) chopped green pepper
60 ml (4 Tbsp) butter or margarine

725 ml (2 3/4 cup) soft bread crumbs


5 ml (1 tsp) salt-f.g. white pepper
1 ml (1/4 tsp) thyme leaves
1 ml (1/4 tsp) savoury
Cook onion, celery, and green pepper in butter or margarine for a few minutes until
onion is transparent. Add to bread crumbs with seasonings; toss lightly. Makes enough
to stuff a 1.5-2 kg (2-5 pound) dressed fish.
Top
Lemon Rice Fish Stuffing:
75 ml (5 Tbsp) butter or margarine
250 ml (1 cup) sliced celery
50 ml (3 Tbsp) chopped onion
250 ml (1 cup) sliced fresh mushrooms
1 ml (1/4 tsp) poultry seasoning
8 ml (1 3/4 tsp) salt
3 ml (3/4 tsp) white pepper
10 ml (2 tsp) grated lemon rind
15 ml (1 Tbsp) chopped parsley
60 ml (4 Tbsp) lemon juice
325 ml (1 1/4 cup) water
425 ml (1 3/4 cup) instant rice
Melt butter or margarine in fry pan. Add celery, onion, and mushrooms; cook for few
minutes until onion is transparent. Add seasonings, lemon rind, parsley, lemon juice,
and water; bring to boil. Add rice; cover remove from heat; let stand 5 minutes. Makes
enough to stuff and serve a 4 kg (9 pound) fish.
Top

| Cooking Guidelines | Dry Heat Methods | Baking | Barbecuing | Blackening |


| Broiling | Bronzing | Microwave Baking | Moist Heat Methods | Oven Steaming |
| Poaching in Court-Bouillon | Poaching in Milk or Water | Frying Methods |
| Pan Frying | Deep Frying | Cooking Basics | Brine Solutions for Freezing |
| Poaching Sauce | Deep Fry Batter | Marinades | Fish Marinade | Basic Sauces |
| Chilled | Cocktail | Flavored Mayonnaise | Tartar | Cooked | Cheese |
| Chinesey Fish Sauce | Lemon Chive Sauce | Lemon Dill

Sauce | Tomato | Stuffing |


| Bread Fish Stuffing | Lemon Rice Stuffing |

| Buying | Cooking | Freezing | Microwave | Recipes | Storing | Tips |


If you got to this page from a link and would like to view the rest of our site click here.

--003. How to Cook Salmon to Moist


& Tender Perfection
by Jon Mohrman, Demand Media

http://everydaylife.globalpost.com/cook-salmon-moist-tender-perfection-29758.html

Salmon fillets and steaks, being naturally high in healthy fats and water, are
well endowed to turn out moist and tender after cooking. For success, your

most important responsibility is simply to not overcook the fish, which dries it
out. Using low heat and steaming the fish in the oven is a smart way to
prepare succulent salmon dishes, and the method works for all sorts of
recipes. For the juiciest possible meal and extra insurance against dried-out
fish, brine the salmon first.
Items you will need

Glass baking dish


Salt

Brining liquid
Sugar or other sweetener

Herbs and spices


Roasting pan

Oil or spray
Paper towels

Cooking brush
Cooking oil or unsalted butter

Complementary seasonings
Fork

Meat thermometer

Step 1

Fill a glass baking dish with cold water. Stir in approximately 1/3 cup of
kosher salt, 1/2 cup of crystal kosher salt or 1/4 cup of non-iodized table salt
per 4 cups of water. If you want to marinate the salmon while you brine it,
replace half the water with a suitable liquid such as soy sauce, broth, fruit
juice or wine. Add a bit of sweetener and any desired herbs and spices to
taste, if you like. Submerse and soak the salmon for about 20 minutes.
Step 2

Preheat the oven to 250 degrees Fahrenheit while the salmon brines. Fill the
bottom of a roasting pan about halfway with lukewarm water, chicken or
vegetable broth or white cooking wine to steam the fish. Grease the pan's
rack with cooking oil or spray and place it in the pan.
Step 3

Remove the salmon from the brine and blot it dry thoroughly with paper
towels. Brush it with cooking oil or melted butter; it's better to use unsalted
butter if you have it, as the brine adds some saltiness. Pat on any desired

seasonings, such as minced garlic, lemon or orange zest, pepper, dill, thyme,
rosemary, tarragon, sage or blackening spices.
Step 4

Put the salmon on the rack of the roasting pan and put it onto the middle
rack of the oven. Cook it for about 20 to 25 minutes. Press into the center of
the fillet or steak with a fork to test for doneness. If there's no resistance and
the salmon's flesh is uniformly opaque and easily flakes, it's probably done.
To be sure, insert a meat thermometer into the thickest part of the salmon;
the internal temperature should be at least 145 degrees F.
Sponsored Links

Great grill recipes

References
U.S. Food and Drug Administration: Fresh and Frozen Seafood; Selecting and
Serving It Safely
TheKitchn: How to Cook Salmon Fillets in the Oven
Fine Cooking: Why Brining Keeps Turkey and Other Meat So Moist
HoosierTimes.com: Simple Brine for Pork, Poultry, Salmon or Shrimp
About the Author

Jon Mohrman has been a writer and editor for more than seven years. He
specializes in food, travel and health topics. He attended the University of
Pittsburgh for English literature and San Francisco State University for
creative writing.

Photo Credits
Eising/Photodisc/Getty Images

--004.Why Brining Keeps Turkey and Other Meat


So Moist
http://www.finecooking.com/articles/why-brining-keeps-meat-moist.aspx?pg=0

A food scientist explains how a soak in a salt solution makes lean meat, like
turkey, juicier and more flavorful

Click the image to watch a video on how to brine a turkey.

http://www.finecooking.com/videos/how-to-brine-turkey.aspx

by Shirley Corriher
fromFine Cooking
Issue 53

Roasted turkey breast, sauted pork chops, and stir-fried shrimp all tend to suffer a
common fate when they're cooked even a few minutes longer than necessary: they get
dry and tough. Actually, any kind of meat or fish will taste like shoe leather if it's
severely overcooked, but turkey, pork, and shrimp are particularly vulnerable because
they're so lean. Luckily, there's a simple solution (literally) for this problem. Soaking
these types of leaner meats in a brinea solution of salt and waterwill help ensure
moister, juicier results.
For more turkey know-how, see our 21 Tips for Better Turkey and visit The Guide to
Thanksgiving Dinner to watch videos demonstrating how to brine a turkey using a wetbrine method and a dry-brine method.

How a brine works


Moisture loss is inevitable when you cook any type of muscle fiber. Heat causes raw
individual coiled proteins in the fibers to unwindthe technical term is denatureand
then join together with one another, resulting in some shrinkage and moisture loss. (By
the way, acids, salt, and even air can have the same denaturing effect on proteins as
heat.) Normally, meat loses about 30 percent of its weight during cooking. But if you
soak the meat in a brine first, you can reduce this moisture loss during cooking to as
little as 15 percent, according to Dr. Estes Reynolds, a brining expert at the University of
Georgia.
Brining enhances juiciness in several ways. First of all, muscle fibers simply absorb
liquid during the brining period. Some of this liquid gets lost during cooking, but since
the meat is in a sense more juicy at the start of cooking, it ends up juicier. We can verify
that brined meat and fish absorb liquid by weighing them before and after brining.
Brined meats typically weigh six to eight percent more than they did before brining
clear proof of the water uptake.

Another way that brining increases juiciness is by dissolving some proteins. A mild salt
solution can actually dissolve some of the proteins in muscle fibers, turning them from
solid to liquid.
Of all the processes at work during brining, the most significant is salt's
ability to denature proteins. The dissolved salt causes some of the proteins in
muscle fibers to unwind and swell. As they unwind, the bonds that had held the protein
unit together as a bundle break. Water from the brine binds directly to these proteins,
but even more important, water gets trapped between these proteins when the meat
cooks and the proteins bind together. Some of this would happen anyway just during
cooking, but the brine unwinds more proteins and exposes more bonding sites. As long
as you don't overcook the meat, which would cause protein bonds to tighten and
squeeze out a lot of the trapped liquid, these natural juices will be retained.

Brining basics
How long to brine depends on the size and type of meat you've got. Larger meats like a
whole turkey require much more time for the brine to do its thing. Small pieces of
seafood like shrimp shouldn't sit in a brine for more than half an hour. In fact, any meat
that's brined for too long will dry out and start to taste salty as the salt ends up pulling
liquid out of the muscle fibers. (Be sure not to brine meats that have already been
brined before you buy them, such as "extra-tender" pork, which has been treated with
sodium phosphate and water to make it juicier.)

Brining guidelines
Any lean, dry meat is an ideal candidate for brining; some of my favorites are shrimp,
fish fillets, chicken pieces, whole chickens, and pork chops. Keep all meat and fish
refrigerated during brining, rinse them well afterwards, and don't overcook them. If you
need more liquid to completely submerge the meat, measure more and add it, along
with the proportionate quantity of salt.
You can add dried herbs, such as thyme, oregano, or sage, to the brine or rub them
directly on the meat for more flavor. You can also supplement or replace the water with
another liquid, such as apple cider for a turkey or pork brine. Many brines include sugar,
which is fine as a flavor enhancer. But according to Dr. Reynolds, sugar has no technical
function when it comes to juiciness; salt is the key ingredient.
The chart below gives salt concentration and brining time for various foods.
Concentrations listed are for Diamond Crystal kosher salt. For table salt, cut salt
amounts by 1/2; for Mortons kosher salt, cut amounts by 1/4.


It's vital to have a brine with the correct salt concentration, especially for
lengthy brining times. Small, thin pieces of meat like fish fillets or shrimp can withstand
a concentrated brine because they'll be immersed for only half an hour or less. But for
longer brines, Dr. Reynolds suggests using 9.6 ounces of salt for every gallon of water.
One scant cup of table salt per gallon of water would put you within range.
If you're using kosher salt, you'll need to use more of it by volume. This is
because kosher salt has larger crystals and is bulkier than table salt. I actually prefer
using kosher salt in brines because it dissolves much faster, and it comes in nice big
cartons. Using Diamond Crystal kosher salt, you'll need 2 cups per gallon of liquid.
Morton's kosher salt is denser, and you only need 1-1/3 to 1-1/2 cups per gallon of liquid
to get the brine concentration that Dr. Reynolds recommends.
Any food-safe nonreactive container is fine for brining. For brining turkeys, I use a
plastic turkey cooking bag that will completely enclose the turkey; the meat needs to be
completely submerged. I put the turkey in the bag and then set the whole thing in a
large bowl. I add water to the bag with a measuring cup, keeping track of how much I've
added. Then I add the correct amount of salt. If I'm brining a familiar turkey size and I
know the approximate amount of salt, I just rub the salt directly on the turkey, inside
and out, before adding the water. I put the bowl in the refrigerator (all meats should be
refrigerated during brining) and let the meat soak for 12 to 24 hours. Discard the brine
after use; for safety reasons, it should never be reused.

more info:

How to brine your Thanksgiving turkey


Whatever you're brining, remember to rinse the meat or fish well afterward to remove
any surface salt. Properly brined meat shouldn't taste salty, just very juicy with good
flavor. But do reduce the amount of salt called for in the recipe; that is, don't add salt
until the dish is at a point where you can taste it and judge.
Photo: Brian Hagiwara

--005. Simple brine for pork, poultry, salmon or shrimp


http://www.indiana.edu/~cbclass/shared/may21c-03.htm
1 cup kosher salt
1/2 cup sugar
1 gallon cold water

Dissolve salt and sugar in water. Soak pork chops or chicken


pieces in brine for 1 to 6 hours, or overnight. Turkey will take at
least 12-18 hours. Salmon and shrimp should brine for no more
than an hour. Drain and dry thoroughly. Proceed with your
grilling or roasting recipe.
Additions/substitutions to brine can include:

fruit juice (e.g. apple, orange) for some of the water


honey, brown sugar, molasses or maple syrup for the sugar
wine, vinegar
herbs (thyme, sage, bay leaf, rosemary, etc.)
spices (juniper berries, cloves, peppercorns, pickling spices)
garlic, chiles

Orange brine for pork and poultry

1 quart vegetable stock


1/2 cup kosher salt
1/4 cup dark brown sugar
1 teaspoon black peppercorns
2 bay leaves
1 quart orange juice
2 quarts ice water

Bring 2 cups of stock, salt, sugar, peppercorns, and bay leaves to a boil. Stir to dissolve salt and sugar.
Add remaining stock, juice, and ice water. When mixture reaches below 40 degrees, add meat to be
brined, and keep in a cool place (below 40 degrees). Brine for 8-24 hours. Remove meat from brine, pat
dry and cook as desired.

Source: Alton Brown's I'm Just here for the Food

1997 - 2003 Hoosiertimes.com. No commercial reproduction without prior written consent.

--006. How to Bake Fish


http://www.bhg.com/recipes/fish/basics/how-to-bake-fish/
BHG.com

Food

Fish Recipes

Fish Basics

How to Bake Fish

How to Bake Fish

For a quick and healthy dinner, you can't go wrong with baked fish. Let our
fish recipes and tips guide you as you learn how to bake fish to tender
perfection with minimal preparation and effort.

30

The Basics of Cooking Fish


This easy recipe for Parmesan-Crusted Fish takes just 20 minutes from start
to finish.Get this baked fish recipe!

Cooking fish can be as simple as turning on your oven and baking it for a few
minutes until tender. Whether you want to know how to cook fish fillets, fish
steaks, or dressed whole fish, our easy tips for baking fish will help you
prepare and cook any fish recipe.
1. How to prep the fish

If fish is frozen, allow enough time for it to thaw, covered, in the refrigerator.
Preheat the oven to 450 degrees F for fillets or steaks or 350 degrees F for
dressed fish.

For fillets with skin, if desired, use a sharp fillet knife to remove the skin from
the raw fish. You can also remove the skin after baking.
Rinse fish and pat dry with paper towels. Place the fish in a single layer in a
greased shallow baking pan. For fillets, tuck under any thin edges. Brush fish
with olive oil, melted butter, or pesto to keep it moist, and season as desired
with snipped fresh or dried herbs, spice blends, minced garlic, and/or salt and
pepper.

Cooking Fish: The Basics


How to Tell if Fish is Fresh
Before serving, check fish for doneness. The baked fish should be tender
and flaky, like this baked cod. Leftover cooked fish can be covered and chilled up to
two days.Baked Cod Recipe

3. How to test fish for doneness

Always check the fish at the minimum baking time. Insert a fork into the fish
and gently twist. The fish is done as soon as it begins to flake. The fish juices
will be milky white.

Tip: A traditional accompaniment to baked fish is tartar sauce. This Tatar


Sauce recipe takes just minutes to stir together from scratch.
Our Favorite Baked Fish Recipes
Baja Fish Tacos
Grouper with Tropical Salsa
Crispy Almond Fish

how to bake salmon in a pocket

How to Bake Salmon in a Packet


FISH DONENESS
How to Make Pan Sauces

How to Bake Salmon

More Fish Recipes and Tips


Now that you know how to bake fish, try this 30-minute baked fish recipe.
The flavors of this juicy peppered salmon are enhanced with a simple orange juice
sauce and roasted root vegetables on the side.Get the Recipe!

Our Favorite Fish and Shellfish Recipes


Quick and Easy Seafood Dishes
Get Our Best Healthy Recipes!
How to Fry Fish
Make Fish Tacos Tonight!

see also from the web

1.Easy Baked Fish Fillets


2.Fried Fish Batter
3.Oven Baked Fish
4.Roasted Fish
5.Baked Fish Recipes
6.Fish Cooking Methods
7.White Fish Recipes
8.Orange Jalapeno Fish Recipes

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http://www.bhg.com/recipe/sauces/tartar-sauce/
--007. Tartar Sauce
http://www.bhg.com/recipe/sauces/tartar-sauce/
Yields: 1-1/4 cups
Prep: 10 mins
Chill: 2 hrs

Ingredients
1 cup mayonnaise or salad dressing
cup finely chopped sweet pickle, finely chopped dill pickle, or drained sweet or
dill pickle relish
1 tablespoon finely chopped green onion
1 tablespoon snipped fresh parsley
1 tablespoon diced pimiento
1teaspoon lemon juice
Directions
1. In a small mixing bowl stir together mayonnaise or salad dressing, pickle,
onion, parsley, pimiento, and lemon juice. Cover and chill in refrigerator for at
least 2 hours. Serve with fish or seafood. Makes 1-1/4 cups.
From the Test Kitchen
Low-Fat Tartar Sauce:

Prepare as above, except substitute 2/3 cup light mayonnaise dressing or


salad dressing and 1/3 cup plain yogurt for the mayonnaise or salad
dressing. Omit lemon juice.
Prepare as above. Cover and refrigerate for up to 2 weeks.

Nutrition Facts
(Tartar Sauce)
Per serving:

84 kcal cal.,
9 g fat

(1 g sat. fat,
6 mg chol.,
96 mg sodium,
2 g carb.
Percent Daily Values are based on a 2,000 calorie diet

Related Categories
Healthy Recipes, Heart-Healthy Recipes, Low Fat Recipes, Salad Dressing Recipes

--008. Fish techniques


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Healthy and delicious, fish is also incredibly versatile. We show you six different ways to cook it and three classic
recipes that are quick and easy to make.

Cooking fish is surprisingly simple


It's so much easier than many people think. The main threat to successful fish dishes is overcooking. Fish cooks very
quickly, so keep a careful watch on it and don't answer the phone midway through! Perfectly cooked fish will look
opaque and be moist and succulent, with the flesh just starting to form glossy flakes - a step too far and the results
will be too dry, with the flakes falling apart.
So how do you cook perfect fish? For a start, buy it absolutely fresh and, to appreciate it at its best, try to cook and
eat it on the day that you buy it. Jeremy Ryland-Langley, our fish buyer, goes to great lengths to ensure that the fish
you buy from us is among the freshest and of the highest quality available.
Once you have chosen your fish, you are spoilt for choice when it comes to cooking it, as most fish can be treated in
many different ways. See below for our guide on the different techniques you can use and which type of fish works
best with each.
Try some of these methods for yourself. We have three classic recipes: fried skate with black butter and capers,
grilled halibut steaks with tartare sauce, and omelette Arnold Bennett, made with tender, poached smoked haddock
fillet.
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Grilling
Grilling under fierce heat seals in flavour. To charcoal-grill or barbecue fish, first brush with oil to stop the fish from
sticking, then season. Small whole fish, thick steaks and fillets all cook well under the grill. Slash sardines and
mackerel with a knife before cooking to allow the heat to penetrate to the centre. Salmon, trout and sea bass are
good, or see the halibut recipe below.
Back to top

Roasting and baking


A high cooking temperature will give a crisp skin and quickly cooked centre, ideal for oily fish such as mackerel.
Baking with herbs and a little oil or butter at a lower temperature gives a slower-cooked, moist finish. Thick fillets,

such as cod, haddock, monkfish, whole salmon and trout, are all suitable for roasting or baking. Bake salmon fillets or
delicate halibut wrapped in foil.
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Frying
Frying fish that has been dusted with flour or dipped in batter or a crumb coating seals in its flavour and moisture,
giving soft, juicy flesh inside and a crisp coating on the outside. Deep-fry larger pieces of fish in batter at medium
heat. For goujons, cut sole fillets into strips, crumb and fry very hot. For shallow frying, see the skate recipe below.
Back to top

Poaching
Poaching produces moist, tender fish. Pour water, milk or a court bouillon (flavoured cooking liquor) over the fish to
cover, and add a little butter and white wine. Poach on the hob or in the oven until the fish is just done. Fillets and
steaks, skate wings or whole flat fish such as salmon, trout, sole and sea bass are all superb poached, as is smoked
fish (see omelette recipe below).
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Steaming
Steaming is ideal for fish, as the finished result is moist, delicate and very healthy, due to the fact that you don't need
to add any butter or oil. Use anything from a simple fold-out metal 'fan' to a Chinese-style bamboo steamer or electric
steamer. Small to medium fish, such as trout, can be steamed whole. Cut larger fish into medium to thick steaks or
fillets.
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Microwaving
Using a microwave is the quickest way to really bring out the delicate taste of fish. The moist atmosphere cooks it
quickly and locks in flavour. Choose evenly sized steaks and fillets and be aware that it is easily overcooked as food
continues to cook after you have removed it from the microwave. Check your manual - it is better to return the fish for
30 seconds than overcook it.
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Recipes
Skate with black butter and capers
Grilled halibut steaks with tartare sauce
Omelette Arnold Bennett

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