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Oven baking and roasting give great results and suit whole fish or fillets. Add oil or butter, seasoning, herbs and white wine to the fish, in an ovenproof dish. For very tender and moist fish, you can cook the fish "en papillote", which is in sealed paper or foil. This means the fish will cook it its own steam.

A lot of times people like to add lemon or limejuice, fresh herbs and white wine to the foil parcel before cooking, for more flavors. To braise fish, you place it on some sauted vegetables in an ovenproof dish. Pour over white wine and bouillon, put a lid on the dish, and bake it for 20 minutes or so.

Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* Make sure your grill is clean and oiled.

* To prevent overcooking, you'll need to pull it out slightly before it's done.

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Fish can be cooked in a multitude of ways and every fisherman has an opinion about which one is worthy of the day's catch. Many methods of cooking fish have been passed down through generations of fishermen, attaining their stamps of perfection along the way.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.

* You may want to try other herbs and spices with the batter for a more delicious fish.

* A parsley and walnut pesto is very good with sea bass.

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It is important that you observe how the particular shop stores and displays the fishes they sell. Fish should be stored properly resting or partially buried in ice under sanitary conditions. Whole fresh fish have gills that are still pink or red. The fishs eyes are clear and shiny and its scales are reflective. If the fish has already been precut into filets or steaks, it should not be brown or dry and it should be moist.

Here is a list of quick tips:

* A parsley and walnut pesto is very good with sea bass.

* Fish sticks to the grill very easily, so proper lubrication is essential.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

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The technique of poaching has been all but forgotten. This cooking method is perfect for seafood, because it imparts lots of moisture and will not mask the delicate flavor of the fish. Traditionally, fish is poached in a broth made from simmering vegetables and herbs in water together with peppercorns and something acidic such as lemon juice, vinegar or white wine. To poach fish, you can make your own bouillon or simply use vegetable or chicken stock.

Some tips for you:

* If the fish flakes too easily, it may be overcooked.

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* When Grilling Fish, it should be grilled with high, indirect heat.

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The microwave oven can be used to cook a delicious fish dish. Use your favorite recipe for coating and seasoning and try to make the fillets even thickness for best results. Thinner sections of the fish can be folded under each other to help make the fillet an even thickness. Rotate the fish halfway through the cooking time if the microwave oven does not have a turntable. Let the fish stand for a few minutes to finish cooking. Use the color and flake tests to check if fully cooked.

Some tips for you:

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* Cook the fish over medium to hot heat.

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Marinades are a good way to add flavor and moisture to the fish before cooking. You only need to marinate fish for 30-60 minutes. If you marinate the fish for too long, the acids in the marinade will start to cook and break down the flesh. Lean fish should also be basted during cooking to keep the fish from drying out. Fattier fish, like tuna and salmon don't need basting, but you can baste them to add more flavor.

It isn't hard to grill seafood, but it does take some practice. Follow these tips for grilling seafood, and expand your grilling repertoire. It's a great break from the usual BBQ like hamburgers, hot dogs, and steaks.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* In order to retain its moisture, fish needs to be cooked quickly over high heat.

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Fish can be one of the hardest meats to cook because of the way the fish is, it usually doesn't take a long time to cook. Fish also need to be properly sterilized before you cook them for your dinner.

Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...

* 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.

* The fish is done cooking when it is opaque, and begins to flake.

* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

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One of the most popular methods of cooking fish is to pan fry it in a shallow amount of oil. White fish should be coated before it is pan fried in order to protect the delicate flesh from the heat. A coating of seasoned white or wholemeal flour or a mixture of flour, beaten egg and fine bread crumbs is sufficient.

Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

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One of the easiest ways to cook fish is to bake it. Preheat the oven to 450 degrees F and place the seasoned, coated fish onto a lightly oiled baking sheet or shallow baking pan. Bake the fish for about 10 minutes per inch of thickness. As with pan frying, the white fish is properly cooked when its color turns opaque and it begins to flake when a fork is inserted into the center.

Here is a list of quick tips:

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

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When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

* Increase cooking time when cooking fish that is frozen.

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Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle. Fish is so delicate that it dries out quickly and is easy to overcook. To prevent overcooking, you'll need to pull it out slightly before it's done. In order to retain its moisture, fish needs to be cooked quickly over high heat.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* Make sure that the butter is extra hot but not yet burning.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* If you use very fresh fish, your recipe has more chance of being a great success.

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When baking fish, you want to use high heat, typically between 400 and 450 degrees, depending on the fish, and for as little time as necessary. This helps keeps the fish from drying out. A good rule of thumb is to cook for 6 to 12 minutes per inch of thickness.

Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...

* If you use very fresh fish, your recipe has more chance of being a great success.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

* When Grilling Fish, it should be grilled with high, indirect heat.

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When to debone a fish can depend on your preference. You can either debone a fish before or after cooking it. It's up to your personal tastes whether you are going to debone your fish after or before cooking it.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.

* A temperature between 350 F and 375 F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.

* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.

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There are many different types of fish that you can choose for your family, and each of these types of fish have different types of scales that cook at different speeds. Depending on the type of fish will determine how fast or slow the fish will cook. Some of the most popular types of fish are Salmon, Red Snapper, and Trout. These are just a few of the many different types of fish that you could have to cook in your home.

There are many ways to properly prepare and maintain the quality just after the catch of the fish into a sumptuous fishmeal. Check out some tips below:

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* Cook the fish over medium to hot heat.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

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It is important that you observe how the particular shop stores and displays the fishes they sell. Fish should be stored properly resting or partially buried in ice under sanitary conditions. Whole fresh fish have gills that are still pink or red. The fishs eyes are clear and shiny and its scales are reflective. If the fish has already been precut into filets or steaks, it should not be brown or dry and it should be moist.

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.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* To prevent overcooking, you'll need to pull it out slightly before it's done.

* Cook the fish over medium to hot heat.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.

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