Anyone who can get to water and has the right gear can catch fish and cook a great meal. It might be the most satisfying thing in the world to eat fish that you caught, cleaned, and cooked yourself. If you want to complete this task, you need to know exactly what to do after getting a keeper, which may be the hardest part. You can use this guide to learn how to clean and cook your catch once you’re good at catching it. These are skills that will serve you well for life.
As a seafood lover, I enjoy cooking fish at home regularly However, proper fish preparation and cooking techniques are essential to end up with a delicious meal vs a disaster Through trial and error in my kitchen, I’ve learned some foolproof methods for handling fish perfectly every time.
In this article, I’ll share my best tips on how to prepare and cook fish fillets, whole fish, and freshly caught fish. From thawing and cleaning to seasoning and cooking, you’ll learn professional chef secrets for mouthwatering seafood. Let’s dive in!
Prep Tips for Fresh or Frozen Fish Fillets
For fish fillets purchased at the grocery store, here are some prep tips:
-
Thaw safely – For frozen fillets, thaw overnight in the fridge, never at room temperature Place in a bowl to catch drips
-
Rinse and pat dry – Rinse fillets under cold water and pat dry thoroughly with paper towels. Wet fish won’t sear properly.
-
Portioning – For large fillets, you can cut them into individual serving sizes. I aim for 4-6 oz per person.
-
Season generously – Season flesh side only with salt, pepper and any other herbs or spices to avoid sogginess.
-
Add aromatics – Consider stuffing lemon slices or fresh herbs into the cavity of whole fish for extra flavor.
Follow these simple prep steps, and your fish fillets will be ready for cooking to perfection
Preparing a Whole Fresh Fish
Working with a whole fish may seem intimidating, but just follow these easy prep tips:
-
Clean thoroughly – Use cold water to rinse away any scales, blood or grit inside the cavity. Pat very dry.
-
Slice off fins – Use kitchen shears to trim all visible fins, especially the spiny dorsal fins.
-
Score the skin – Make shallow diagonal cuts along the sides to prevent curling while cooking.
-
Season generously – Rub salt, pepper and herbs over the entire fish, inside and out.
-
Stuff the cavity – Fill with aromatics like lemon slices, fresh herbs, garlic, etc.
That’s all it takes to get a whole fish prepped for grilling, roasting or pan-searing.
Prepping Freshly Caught Fish
Part of the fun of fishing is cooking your fresh catch. Follow these steps:
-
Bleed immediately – Cut the gills to bleed the fish and improve flavor.
-
Keep cool – Place the fish on ice while transporting from fishing spot to home.
-
Clean ASAP – Once home, rinse the fish under cold water while removing guts, scales, fins, etc.
-
Fillet if desired – Using a sharp knife, cut fish into fillets by slicing along the backbone.
-
Chill thoroughly – Filleted fish should be chilled in the fridge on ice or immersed in cold salted water.
-
Use quickly – Plan to cook the fresh fish within 2 days for best flavor and food safety.
Prepping your own caught fish does take some work but pays off in an amazing homemade meal.
Top Cooking Methods
Once your fish is prepped, it’s time for the fun part – cooking! Here are some of my favorite fish cooking techniques:
-
Pan-searing – Quickly browning fillets in a hot skillet results in a crispy exterior with tender interior.
-
Baking – Baked fish fillets or whole fish are easy. They stay moist in a hot oven or toaster oven.
-
Grilling – Gets great char on the skin. Oil the grates well so fish doesn’t stick.
-
Broiling – Similar to grilling, this works well for thick fish steaks that can handle high direct heat.
-
Poaching – Submerging fish in simmering liquid infuses lots of flavor while gently cooking.
-
En Papillote – Steaming fish in a parchment paper pouch seals in moisture and juices.
There are so many quick, healthy ways to cook fish perfectly at home. Experiment with different techniques and flavor combinations until you find your family’s favorites.
Handling Common Fish Cooking Challenges
Even seasoned home chefs encounter some fish cooking challenges now and then. Here are some quick tips for handling common issues:
-
Fish sticks to pan – Ensure the pan and oil are hot. Don’t move the fish until it naturally releases after searing.
-
Fish dries out – Avoid overcooking. Check for doneness early and remove from heat at the right moment.
-
Fish falls apart – Delicate fish can flake easily. Use a thin spatula and handle carefully when flipping fragile fillets.
-
Fish has strong odor – Reduce “fishy” smell by soaking fillets briefly in milk or cold salted water before cooking.
With a bit of care and technique, you’ll be able to troubleshoot any fish cooking struggles that come up.
Well, I hope these professional tips give you the confidence to prepare and cook gorgeous seafood meals at home. Proper handling makes all the difference in highlighting the unique flavors and textures of each fish variety. Get out your favorite recipes and get cooking some mouthwatering fish tonight!
Step 3: Open the belly and remove the innards.
Now it’s time to take out the insides, which means you have to cut the fish open. To do this, follow these steps:
- Lock the fish down on the cutting board and cut it all the way through, from the anus to the neck.
- But don’t cut too deeply, because that could poke holes in the organs and make a mess.
- Then, start at the neck and reach inside to grab the insides with two fingers.
- Pull down and out to get rid of all the insides, which you should then throw away.
- Clean the inside of the fish’s belly well, and run the rest of it under water too.
How to Cook Your Catch
- Bonk and bleed out the fish.
- Remove the scales or skin.
- Open the belly and remove the innards.
- Prepare for cooking.
- Cook the fish!
How To Fillet Every Fish | Method Mastery | Epicurious
How do you cook fish fillets?
To cook fish fillets, evenly press spice mixture onto all sides. Heat a large, heavy pan over medium high heat with olive oil until hot. Cook 2 fillets at a time to avoid overcrowding, allowing for even browning.
How do you cook fish in a frying pan?
To cook fish in a frying pan, heat a heavy based skillet (normal or non stick) over medium high heat until you see wisps of smoke. Add oil and swirl to coat the pan – it will heat within seconds. Add fish to the pan and it should sizzle straight away (highlighted part is new but it’s necessary to add for clarity as the original passage didn’t explicitly state to add fish to the pan after heating it). Shake the pan lightly to move the fish. Cook for 2 minutes until golden and crisp, then flip.
How do you cook fish in the oven?
To cook fish in the oven, first dry the filets with a paper towel or a clean kitchen towel. Rub oil over both sides and sprinkle with seasoning. Place the fish filets on a large sheet pan and bake in a preheated oven for 15-20 minutes, until they are flaky and reach an internal temperature of 145 degrees Fahrenheit. The best fish to use is not specified in the provided passage.
How long do you cook fish in a pan?
Third and most importantly, once it’s in the pan, don’t overdo it. Fish only needs to be at 145°F to be safe to eat. That isn’t going to take long to achieve, especially if you have a thin fillet. Go for just a minute or two per side for a very thin fillet like sole or flounder, and 2 or 3 minutes per side for thicker fillets like cod or tilapia.