Question 1

What is the white stuff that comes out of salmon?

Accepted Answer

The white substance that sometimes comes out of salmon during cooking is called albumin. It's a harmless protein that is pushed out of the muscle fibers of the fish as it cooks.

Question 2

How can I tell if my fish is fully cooked?

Accepted Answer

Fish is cooked when it reaches an internal temperature of 145 degrees Fahrenheit. Visually, it should turn from translucent to opaque and separate or flake easily with a fork.

Question 3

Why is my fish smelly and how do I eliminate the smell?

Accepted Answer

Fish can have a 'fishy' smell due to aging or not being stored properly. Prior to cooking, rinse under cool water, pat dry, and marinate in a mixture of white wine, herbs, and citrus to help minimize the smell.

Question 4

How do I get a crispy skin on my fish?

Accepted Answer

To get a crisp skin, thoroughly dry the skin before cooking. Use high heat and do not move the fish around in the pan too much once it's been placed.

Question 5

What are the best ways to season fish?

Accepted Answer

Seasoning choices greatly depend on the variety of fish and your personal taste. Simple seasoning such as salt, pepper, and lemon is common. Herbs like dill, parsley, basil, thyme, and spices like paprika, ground coriander can elevate the taste.

Question 6

Should I remove the scales before cooking?

Accepted Answer

Yes, fish scales are not edible and can interfere with the cooking process. If you're cooking a whole fish, have your fishmonger descale the fish for you.

Question 7

What kinds of fish suit grilling best?

Accepted Answer

Firmer fish like salmon, tuna, halibut and swordfish grill well. Fish steaks and fillets that are at least 1-inch thick also hold up better on the grill.

Question 8

How do I prevent fish from sticking to the pan or grill?

Accepted Answer

Ensure your cooking surface is well heated and lightly oiled. Do not move the fish until it has formed a crust and released from the grill or pan on its own.

Question 9

Can I eat fish raw?

Accepted Answer

Yes, but it must be specifically sold as 'sushi-grade' or 'sashimi-grade' and should be eaten very soon after purchasing to minimize risk of bacterial growth.

Question 10

Can I eat the skin of the fish?

Accepted Answer

Yes, many fish skins are delicious when cooked until crispy. However, make sure the fish has been properly scaled. If it hasn’t, or you’re unsure, it's best to remove the skin.

Question 11

When does fish expire?

Accepted Answer

Whole fish or fish fillets can last up to two days when refrigerated at around 32°F to 34°F. If the fish you purchased is frozen, it can be stored in the freezer for 4-6 months. However, the texture and flavors will start to deteriorate slightly after three months. If the fish is cooked, it should be eaten within 3-4 days if stored in the refrigerator. The 'use by' date on packaged fish will give you the best guidance for safe consumption.

Question 12

How do you tell if fish is bad?

Accepted Answer

The smell is the first indicator that fish has gone bad. Fresh fish should have a mild scent and not smell fishy or pungent. If it has a sour, rancid or fishy smell, it's likely spoiled. In addition to smell, if the fish feels slimy or if it has changed color, especially if it has become darker or if there are any green or yellow spots, it should not be eaten.

Question 13

Tips for storing fish to extend shelf life

Accepted Answer

• Always store fish in the coldest part of your fridge, usually the back, away from the door. This ensures it stays at a safe, steady temperature.

• If you buy fresh fish, consider cooking it on the same day to ensure the best quality. If it must be stored, wrap it in waxed paper or aluminum foil, and then place in a sealed plastic bag.

• Where possible, keep fish in its original packaging when storing in the fridge or freezer to avoid exposure to air and bacteria.

• If freezing fish, store it with a layer of ice or inside freezer bags to help maintain its freshness.

• It's also a good practice to label packaged fish with the date when it was frozen. This can help keep track of the optimal period of storage.

Question 14

Analysis of fish

Accepted Answer

When cooking fish, people often struggle with determining when it's fully cooked, achieving a crispy skin, avoiding the fishy smell, and deciding the best cooking method. A common mistake is overcooking the fish, which results in a dry and tough texture. Seasoning is also key with fish, and using too little or too much can disrupt the balance of flavors. To get the most out of fish, always choose fresh and sustainably caught or farmed fish. Patting the fish dry before cooking can help achieve a crisp sear, while poaching or steaming can retain moisture for a tender and flaky result. Going slow with the heat can prevent the exterior from cooking too quickly compared to the inside. A well-preheated cooking surface (grill, oven, pan) is crucial for properly seared fish.

Little known tricks can help further elevate your fish dishes. A wine-based marinade not only adds flavor but also minimizes that 'fishy' smell. Firmer fish, like tuna and salmon, are great for grilling, while delicate fish, like flounder or sole, do well with sautéing or poaching. You can also use citrus juices to give fish a refreshing and vibrant lift.

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