When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done.
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:
* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.
* For moister broiled fish, first steam or poach the fish until close to being done and then brown it under the broiler.
* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.
* If you use very fresh fish, your recipe has more chance of being a great success.
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