As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers become tough, dry and tasteless. There are several ways of cooking fish, but the cooking process should, in general, be short and painless. Although fillets are more popular, most cooks agree that fish on the bone as with meat has more flavor.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* When Grilling Fish, it should be grilled with high, indirect heat.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.
* Make sure that the fish is well coated in batter.
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