Tag: cooking fish


Cooking methods
May 17, 2015

Cooking methods

Fish fall into several categories, each suiting particular cooking methods. The light white-fleshed fish, such as bream, flounder, whiting, john dory, mulloway and ling are all best suited to frying or gentle baking. The darker, oiler fish with a strong flavour, including kingfish, mullet, tuna, gem fish and tailor, are better grilled, poached or braised. Fresh fish flesh is reasonably translucent, becoming opaque or whitish when cooked. At this stage the flesh will flake along the muscle and release a clear juice. Once cooked the fish should be served immediately. remember, the flesh......

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