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.
Here is a list of quick tips:
* The fish is done cooking when it is opaque, and begins to flake.
* It is better to undercook the fish a bit than overcooking it.
* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.
* 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.
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