Fish is delicious, good for you, and can be prepared myriad ways. And, you don’t need to be a master poissonier to cook a mouthwatering, restaurant-worthy piece of fish at home! All you need is a fresh, high-quality piece of fish, easily sourced from SteakChop, and avoid these common pitfalls (or fishfails):
Draw out the thaw out — Take fish out of the freezer and thaw on the counter, right? Wrong! Thawing fish at room temperature, or (ewww) in hot water can cause bacteria to grow, which is unappetizing at best. Instead, let your fish thaw in the fridge for 10-12 hours to fully defrost, meaning it’s probably best to put it in the fridge the night before you plan to cook it. If you don’t have time to wait, keep fish sealed (all Steakchop items are individually sealed), and submerge in a bowl of frigid water for about 30 minutes.
Preheat til it’s H-O-T — Proper preheating takes patience. But pros know how important it is to preheat your pan or grill on medium for three to five minutes before placing your fish down to cook. It’s the only way to ensure fish cooks evenly, and you don’t leave part of it behind when you flip it over.
Proper prep — Pat your fish dry to remove excess moisture before you commence cooking to avoid excess steam, which causes squishiness. No one likes a squishy fish. Be careful not to marinate your fist for too long before cooking as this will make your fish soggy. No one likes a soggy fish either.
No fiddling the fish — Put down that spatula! Though it’s tempting to keep tabs on your fish as it cooks, flipping it more than once or poking it to see if it’s done is counterproductive. Over-handling can cause your fish to fall apart and lose its yummy juices.
Right side down — If you’re hoping for crispy skin, make sure you start cooking with the right side down, which in this case, is skin up. When you flip it over once, the skin will get nice and crisp without overcooking the fish.
Rule of thumb: if it’s almost done, it’s done — The key to cooking delectable fish is not to overcook it. Overcooking not only causes fish to lose its natural flavor but also dries it out. Stop cooking when your fish feels firm and has turned from translucent to opaque or white, but there is still a little translucency left in the center.