Cooking tips for fish and other seafoods – FAQs on cooking fish and shellfish Should fish be fully cooked?
• Never overcook fish! • You should remove it from the oven pan etc when it is just under cooked done and still opaque in the middle; the internal heat, the heat from the plate and any sauce will finish off the cooking by the time it gets to the table. In this way you will never serve dried up fish again, it will always be moist and succulent • Tuna and salmon are best served while still rare in the centre. • In fact fresh tuna is even better when it is just seared on the outside and eaten like a very rare steak! • Try crushing cashew nuts and pressing the tuna steaks into it to cover the tuna all over and then pan fry it, or replace the crushed cashews with cracked peppercorns.
