Is there a Golden Rule for cooking fish?
All fish have different textures and cooking times. When the meat flakes easily, it’s done. Let me get my book. Sorry, thought I lost it there, but it was hiding. Judging freshness “your nose is the most reliable gauge of freshness, and you should trust your first impression when you sniff a fish” “Fish should smell like a fresh ocean breeze”. “fresh fillets and steaks look moist and lustrous”, “avoid packages of fish in which liquid has accumulated” …’cloudy”…”build up of ice crystals, discoloration, or drying” Group 1, Thin and Delicate small flounders and soles, including american plaice, gray sole, winter flounder and yellowtale Pan fry or pan poach, roll fillets to poach the classic way (fillets) oven brown, panfry, pan poach (whole fish) Group 2 Medium Dense, Flaky (*lean, mild in flavor*) bass, cods, large flounder, halibut, Dory, Perch, walleye, pike, rockfish, snapper, Tilapia, Tile fish Steaks and fillets- bake in sauce or with a creamy topping. Oven brown, broil with moi
