Cooking fish can actually be a very intimidating process. After all, it is not exactly a cheap protein, so you don’t want to do anything that might mess it up. When you have decided to cook fish at home, there are a few things that you can do to make the process easier and smoother for you. Ido Fishman has provided some practical tips that can come in handy in this regard. You can check them out below:
- Make sure you buy the freshest fish
When you are purchasing fish, you should ensure that it carries a mild scent and stay away from anything that smells overly fishy. The gills should be a reddish pink shade, while the eyes should be clear. If the fish looks beat up or anything else looks off, Ido Fishman suggests you avoid it altogether.
- Ask your fishmonger to remove the pin bones
The tiny bones that are near the thickest part of a fillet are called pin bones. You cannot just remove them with your fingers because they are very tiny. Therefore, you need needle-nosed pliers or special tweezers for getting rid of them. This often sounds like too much for most people, so you can simply ask the fishmonger to do it for you. Most of them will do it without any extra charges.
- Don’t hesitate in buying frozen fish
A lot of people make the mistake of associating frozen fish fillets with low quality, but this is not the reality. A great amount of fish is flash frozen at sea, which means that it is frozen as soon as it is caught. Hence, Ido Fishman reveals that most of the ‘fresh’ fish that you purchase is previously frozen fish that has been thawed. You shouldn’t be scared of buying the frozen fish, as it is easier to store, cheaper and often the same or even better quality.
- Store the fish properly
As fish tends to spoil quickly, it is essential that you store it properly as soon as you get home. One way you can get this done is by transferring it into Ziploc bags and placing them on a bowl of ice. This keeps them cold and nice and any ice that melts will be collected by the bowl, so you don’t have a mess to clean up.
- You cannot marinate fish for very long
According to experts like Ido Fishman, you cannot marinade the fish for too long since it is very gentle. Steaky fish, such as swordfish, can be marinated for an hour or two, but you shouldn’t take more than 30 minutes for flaky fish like trout.
- Get a fish spatula
If you are really serious about cooking fish, the Ido Fishman blog recommends that you get a fish spatula. These spatulas are flexible and super thin, which means they will be able to get under delicate fillets without damaging them. If you try the same with regular spatulas, it could accidentally remove the skin or tear the fillet apart.
- For crispy skin, it has to be prepped
There are a couple of things to bear in mind if you want crispy skin. First, Ido Fishman recommends that you go for a pan that can stand high heat, such as a stainless steel pan or a cast-iron skillet. It should get hot and nice. Once you have added the fish to the pan, you should press it down so the skin touches the pan completely. When it unsticks itself, you will know it is ready to be flipped.
- Brush it with mayo if you want to grill
It may sound weird, but experts like Ido Fishman will tell you that brushing the fish with mayo before putting it on the grill will prevent it from sticking and result in an even browning. You will be able to have perfectly grilled fish this way, which is a win-win.