To preserve a fish's moisture, there are a couple steps that can be taken. First, coat the fish with oil. Oil will seal a portion of a fish's moisture inside. Next, keep careful watch over the fillets and flip them as soon as a cut into the fish reveals that the fish is cooked at least half way through. Once flipped, watch the fillets closely and remove the fish from heat as soon as it is cooked through.
Another option is to place the fish on, or wrap the fish in, aluminum foil. The foil will capture the moisture and allow the fish to marinate in its moisture while cooking.
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.
* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.
* 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.
* Increase cooking time when cooking fish that is frozen.
* 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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