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Fish are delicate creatures, and begin to deteriorate as soon as they are lifted from the water. Obtaining the freshest fish possible can make all the difference.

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:

* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.

* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.

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

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

* Make sure your grill is clean and oiled.

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Fish has fabulous health benefits. Eating deep-fried fish dipped in tartar sauce does not.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

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

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

* 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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To poach fish, you need to add herbs, seasoning and a thickener such as cream.

These easy tips should give confidence to prepare fish dinners at home. Fish is a delicious source of protein and should be included regularly in a healthy diet.

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

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

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.

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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.

Here is a list of quick tips:

* When baking fish, you want to use high heat, typically between 400 and 450 degrees.

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

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

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

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Fish can be cooked in many ways including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch. To test fish for doneness, use a fork. The fish should be opaque, its juices milky white. Undercooked fish is translucent, its juices clear and watery. Overcooked fish is dry and falls apart easily. Another test is to insert an instant-read thermometer at the thickest point and if it is done it will be 145 F.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

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

* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.

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

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

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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.

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...

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

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

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

* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

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Broiled fish can be really delicious, especially if you season the fish well before cooking. Be sure to preheat the broiler before adding the fish.

Americans tend to eat twice as many fish dinners at restaurants as they do at home largely because they are unsure how to properly prepare fish. Here are some easy and common sense tips about cooking fish at home.

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

* Cook the fish over medium to hot heat.

* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.

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

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Oven broiling is a great way to produce delicious cooked fish. Season and coat the fish well ahead of time. Preheat the broiler and place the fish 5 to 6 inches beneath the broiler. Watch the fish carefully to avoid overcooking. Thicker fillets should be turned halfway through cooking.

Remember these easy tips with buying and cooking fish:

* Marinades are a good way to add flavor and moisture to the fish before cooking.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* Washing of the hands before touching the fish is important.

* 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.

* 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.

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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.

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...

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

* In order to retain its moisture, fish needs to be cooked quickly over high 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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When poaching fish, use a pan big enough to lay each piece of fish down flat. Pour in enough liquid to just barely cover the fish, then bring the liquid to a simmer, and keep it there. If you see any bubbles coming up from the bottom of the pan, it's too hot the liquid should shimmer rather than bubble. The ideal poaching temperature is between 165 and 180 degrees F (74 to 82 degrees C).

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:

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

* Make sure your grill is clean and oiled.

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

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Everyone knows that fish is good for you. The fats in fish, especially fatty fish like salmon, tuna, and mackerel, are thought to help prevent heart disease, and can even aid in preventing diseases like Alzheimer's and strokes.

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.

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

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

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Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.

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.

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

* 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.

* 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.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

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Poaching usually gives excellent results. To poach fish, you need to add herbs, seasoning and a thickener such as cream. You can use this as a sauce to serve with the fish. Steaming is easy and suits whole fish, steaks, or fillets. To steam fish, put it in a steamer over boiling water and make sure you use a tight-fitting lid.

Here are some cooking and buying tips to get you started:

* 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 it as soon as possible to minimize the loss of juices.

* Season your batter to your heart's content, salt and pepper never goes wrong.

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Fish are delicate creatures, and begin to deteriorate as soon as they are lifted from the water. Obtaining the freshest fish possible can make all the difference.

Fish is not only healthy but tasty as well. Most people think that preparing a fish meal is difficult. Also, there is the concern of being able to purchase those that are fresh. Using fish as a main ingredient in a dish is not complicated.

I will give here some tips that would be helpful when you will be buying and cooking fish.

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

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

* Washing of the hands before touching the fish is important.

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