Do you love eating fish? If yes, probably at some point you even want to know how to cook it for yourself. There are a lot and variety of fishes in the market which have different ways that can be cooked. There are also those kinds of fish that cannot be cooked into a specific cooking method since they can break easily as the flesh of fish is tender.
This article will guide you on the different cooking methods and the best type of fish for each method.
You should be familiar with both the dry heat technique and the moist heat method of cooking since these are the two most significant ways of cooking there are. Steaming, baking, grilling, and roasting are some examples of dry heat cooking techniques. These methods do not need the use of any water and instead rely on dry heat to cook the food. For the cooking techniques that fall under the category of "wet heat," liquids are used in the process of preparing the meal; some examples of these methods are boiling, frying, stewing, barbecuing, and basting.
- Frying: The method in which heat is transmitted to an item of food from the heated oil that surrounds it. This causes the item to cook more quickly.
- Steaming: The process of cooking food by placing it in a steamer that is put over a pot of boiling water. The food is cooked by steam, but the water or liquid that is being used for steaming does not come into touch with the food itself throughout the cooking process.
- Poaching: Poaching calls for the food to be cooked in water at a temperature ranging from 71 to 82 degrees Celsius. The meal is left in the water until it has reached the desired level of doneness.
With the three different methods of cooking described, let’s look into the different types of fish that can be cooked for each type.
Best Fish for Frying
In order to prevent the fish from sticking to the pan while it is being cooked, it is standard practice to coat the frying pan with fat, such as oil or butter. As a result, spherical fish that are high in fat content are not the ideal choices for this procedure since they are already rather oily.
In addition, fish with a delicate taste, like tilapia, are better able to take on the characteristics of whatever it is cooked with, which results in a tasty filet that is cooked to perfection.
When frying fish, it is essential to remember not to place the filets in a pan that is still cold; instead, you should ensure that the oil has been sufficiently heated before proceeding.
Once the fish is in the pan, slide a spatula beneath it to keep it from sticking. When the time comes to flip the fish, use a broad spatula to ensure that the filet does not break apart in the process of flipping the fish. Cooking durations can vary, but generally speaking, your filet will need three to four minutes on each side, and the basic guideline is that fish should be cooked for 10 minutes per inch of thickness.
Best Fish for Steaming
- Red Snapper
Fish may be prepared in a breeze and in a short amount of time by steaming it. Put the fish you want to steam in a steamer basket that is suspended over a saucepan that has about an inch of boiling water in it. The fish is cooked rapidly and uniformly by the steam that rises from the water, which results in a filet that is juicy and tender all the way through.
Wait until the allotted amount of time has passed before lifting the lid of the pan to check on the fish's progress. If you do so, steam will rapidly exit the pan, which may have an effect on the texture of the filet you are cooking.
Best Fish for Poaching
Poaching, like steaming, is a technique of cooking that uses moist heat and is best suited for cooking thinner fish slices. In addition to being one of the simplest ways of preparing fish, this method calls for nothing more than a saucepan filled with water or stock. In order to poach your fish, first heat a pot of water or stock to a simmer. After the fish has been in the pot for around 4-5 minutes, or until it has turned transparent, you may remove it from the pot.
Because the amount of time needed to cook a particular fish varies depending on the kind of fish being prepared, it is preferable to stick to a recipe exactly. You can't go wrong with fish for supper, regardless of whether you go for round and fatty fish or fish that is thin and lean.