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.
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:
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* Use fresh fish, it is easier to work with than frozen fish.
* You can always cook it some more if it is undercooked, but you can't uncook it if it is overcooked.
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