Fish can be cooked in many ways including baking, broiling, frying, grilling and steaming. A general rule for cooking fish is to measure it at its thickest point, then cook 8 to 10 minutes per inch. To test fish for doneness, use a fork. The fish should be opaque, its juices milky white. Undercooked fish is translucent, its juices clear and watery. Overcooked fish is dry and falls apart easily. Another test is to insert an instant-read thermometer at the thickest point and if it is done it will be 145 F.
A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.
* If the fish flakes too easily, it may be overcooked.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.
* Fish that is less than 1/2 inch thick do not require turning when cooking.
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