How to Cook Fish

Generally speaking, fish lends itself to almost all cooking methods used for meat. However, since fish is delicate, overcooking leaves it dried out and tough. That’s why it is important to be careful not to overcook your fish.

Baking

Baking is a good option for a number of cuts of fish, whether fresh or frozen. Whole fish are particularly well suited to baking. Fish steaks, filets, and stuffed fish can also be baked. The best method is simply to cook the fish in a baking dish that has been greased or brushed with oil or any other kind of sauce to prevent the fish from sticking. Then, put the dish into an oven heated to about 375° and wait for the meat to become firm and cooked through the middle. This cooking method is very quick and easy.

Barbecuing or Oven-Grilling

Perfect for whole fish, steaks, and filets. Simply brush the fish with oil, butter, or any other appropriate marinade and place the fish on the grill. If you are using a frozen product, it’s best to place the grill slightly farther away from the heat source (about 15 cm to 20 cm above the flame). If possible, it is also a good idea to oil the barbecue to make it easier to flip the fish.

En Papillote

Cooking en papillote is the perfect way to bring out the fish’s full flavor and preserve its nutritional value. It couldn’t be easier. Simply season the fish to taste and wrap it in aluminum foil, making an airtight seal. Then bake in the oven or on the barbecue.

Tip: For a delicious twist, open a can of concentrated creamy soup and spread a thin layer over the aluminum foil before adding your fish. Also, a tasty trick for onion lovers is to place a slice of onion on top of the fish before wrapping it in aluminum foil.

Fried-Frying or Sautéing

This extremely simple cooking method consists of seasoning the fish (flour and breadcrumbs are great) and sautéing it in butter or oil until golden brown on each side. Cooking time is approximately 10 minutes per inch. This cooking method is perfect for fish steaks, filets, and small whole fish (fresh or thawed).

Steaming

This cooking method is very healthy and nutritious because it preserves all of the fish’s nutritional value. With this method, the fish cooks very quickly. Simply cook the fish in a steamer basket over boiling water. Keep an eye on the water level to make sure it does not get too low.

Frying

Fish pieces, filets, crustaceans, and even certain mollusks (particularly whelk) are excellent when fried. Simply coat the pieces (same size, if possible) with flour and bread crumbs or oat flakes and fry in very hot oil (about 200°C). Cooking time is about 3 to 4 minutes or until the fish is golden brown. Then drain and serve.

Braising

Braising is a method that consists of seasoning your fish to taste, placing it on a bed of thinly sliced vegetables, and simmering in ⅔ cup wine or fish stock. Cover and cook for 10 to 15 minutes. This simple cooking method is perfect for large pieces of fish.

Microwaving

In the microwave, fish should be cooked at a very high temperature for a short period of time, or as per the microwave manufacturer’s guide. Place fish in a microwave-safe dish and cover with plastic wrap, leaving a space in the corner for steam to vent. If possible turn the dish halfway through cooking and let sit for 2 to 3 minutes before serving.

Heat-Free Cooking (Ceviche)

This method consists of “cooking” very fresh fish in a marinade of lemon juice or white wine vinegar. The acid in the lemon and vinegar softens the meat and turns it opaque. Ceviche consists of cutting firm and extremely fresh fish into thin strips and then marinating them in lemon juice for at least two hours or until the meat turns pearly white. Firm-fleshed fish are recommended for ceviche: salmon, bass, turbot, cod, halibut, monkfish, tuna, or snapper.

How to Cook Crustaceans and Mollusks

First, when cooking crustaceans or mollusks, it is very important to make sure the animals are live. These species are especially tasty when boiled or steamed. You can also bake them. When the shells open, they are fully cooked. As with fish, if you cook crustaceans and mollusks too long the meat will become tough so be careful not to overcook them.

Boiling

This is the most popular cooking method for these species. Simply bring some water to a boil, salt well (2 tbsp. per liter of water), and cook the product in the water. Cooking time—which should be calculated starting from time the water resumes boiling—varies according to the size of the crustacean.

Crabs should be cooked for about 15 to 20 minutes, whereas lobster takes 12 to 15 minutes plus 1 minute per additional ¼ lb. Shrimp should be placed in cold water that is brought to a simmer for 1 to 5 minutes, depending on the size. The product is ready when it turns pink.

Note: After cooking lobster, we recommend that you set it aside for a few minutes before serving to tenderize the meat. In addition, if the eggs in a female lobster are black, the lobster is not cooked enough. Simply put it back in the water for a few seconds until the eggs turn red.

Steaming

This method is perfect for reheating precooked products. Simply stack the products in a covered pot with about one inch of salted water. Cooking time is the same as with boiling and should be calculated starting from when the water resumes boiling.