Cooking Fish
If you find cooking fish intimidating, you are not alone! Fish is a delicate food and can be overcooked easily. Follow our helpful guide of tips and tricks on all things fish. Learn about storage, cooking methods and flavouring fish and you will be an expert in no time!
- Fish is fast to prepare, flavourful and easy to cook.
- Eating fish at least once a week is a healthy choice.
- Prepare your side dishes first and cook fish last, shortly before serving. Fish cooks quickly, so only cook till it is opaque and flakes easily with a fork. Serve immediately after cooking.
- Use up any leftovers the next day.
How to Store:
- Frozen fish can be thawed in the refrigerator overnight or in a sealed bag in cold water for a short period of time. Check often and cook once thawed.
- Store fresh fish for up to 2 days on a large tray in the bottom of your refrigerator.
- Store frozen raw fish up to 3 months for fatty fish like salmon and lake trout and up to 6 months for lean fish like sole, cod and pike.
How to Add Flavours:
Use fresh lemon and dill or herbs when possible. Marinades can add flavour but fish only requires a short time for marinating.
How to Cook:
Fish can be fried, baked, broiled, barbecued or poached – all are excellent ways to cook fish.
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Fry or Sauté
Fish is often breaded to protect the delicate flesh from high heat. Dredge fish fillets with seasoned flour, dip in a beaten egg and then crumbs. Carefully place in fry pan of hot oil and fry, turning once, until done. Watch our chef in action:
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Poach
Poaching fish may seem dramatic but is simple to do. Choose a firm-fleshed fish like salmon, trout, bass or sole. Use either salted water or water with milk, wine or vinegar added. Simmer – do not boil - till fish flakes easily.
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Bake
Bake fish on a baking sheet or wrapped in foil at 425 - 450°F for 10 -15 minutes per inch of thickness at the thickest part of the fish.
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Broil
Broil fish at 4-6 inches from the heat source, 10 minutes per inch of thickness at the thickest part of the fish. Baste while cooking to prevent the fish’s exterior from drying out.
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Barbecue
Barbecue any firm fish directly on the grid, and more delicate fish on a cedar plank, in a fish basket, on a grill mat or piece of foil.
Fish can also be wrapped in foil and barbecued at 425- 450 °F for 10 – 15 minutes per inch of thickness.
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Deep Fry
Coating the fish helps the flesh retain its moisture. Have the whole meal prepared ahead of time before deep-frying the fish. Cook in oil heated to 375°F.
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En Papillote
En papillote is a term that means “in parchment.” Baking fish in a parchment package allows it to cook gently and retain a lot of moisture.
Try these:
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MediumOven-Roasted Trout with Citrus Green Beans
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EasyRas el Hanout Rubbed Cod
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MediumCedar Planked Whole Trout
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MediumCast Iron Seared Halibut