As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers become tough, dry and tasteless. There are several ways of cooking fish, but the cooking process should, in general, be short and painless. Although fillets are more popular, most cooks agree that fish on the bone as with meat has more flavor.
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.
* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.
* If the fish has been properly cooked, the meat will appear opaque but will still be moist.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Cook it as soon as possible to minimize the loss of juices.
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