6 mistakes in cooking fish that will destroy your dish
What are the most common mistakes in cooking fish (illustrative photo: Freepik)
Fish is one of the healthiest and most delicious foods that can be cooked in a variety of ways: baked, fried, or boiled. However, unfortunately, sometimes you can make mistakes that will significantly worsen the taste of the dish.
Improper defrosting
Fish is a delicate product that will quickly lose its flavor if it is not defrosted properly. Of course, for a perfect dish, it is best to use fresh fish that has not been frozen.
However, if you are using a frozen product for cooking, you must first defrost it to room temperature.
To prevent the fish from losing moisture and, consequently, its natural flavor, it should not be thawed in the microwave or water. The best option is to transfer frozen fish from the freezer to the refrigerator.
Incorrect cooking method
There are many types of fish, and each is best suited for a specific cooking method. For example, fatty fish such as salmon or sturgeon are best baked or grilled.
Other types of fish, such as cod or pike perch, are best steamed or pan-fried, without exceeding the cooking time. It is a mistake to use very thin and tender fillets for grilling, as the fish can dry out quickly.
Adding lemon juice before cooking
Lemon juice is a classic addition to fish dishes. This ingredient is often added at the beginning of cooking. However, lemon juice breaks down the protein in fish, which can make it dry and tough. It is better to add lemon juice at the end of cooking.
Long-term cooking
Fish does not require long cooking, and one of the biggest mistakes is to overcook it. The ideal fish should be tender, soft, and easily separated from the bones.
If you cook fish for a long time, it becomes dry, and tough and loses all its natural texture. That's why it's important to keep track of the time: it is believed that 3-5 minutes over medium heat is enough for thin pieces of fish, and up to 15 minutes for thick fillets.
How to cook fish correctly (illustrative photo: Freepik)
However, when baking fish, the cooking time depends on the temperature in the oven, as well as the size and type of fish.
In particular, at a temperature of 180 degrees, dorado or small catfish will be baked for about 20 minutes, and mackerel for 40-50 minutes. At 200 degrees, wild salmon and cod will be ready in 8-10 minutes, and pollock in 4-6 minutes.
Too high a cooking temperature
One of the biggest mistakes when cooking fish is the wrong temperature. If you fry or bake the fish at too high a temperature, the outside of the dish may burn, and the inside may remain raw or become too dry.
The ideal temperature for cooking fish is medium heat or a moderately preheated oven. This way, the fish will be cooked evenly, preserving its juiciness and tenderness. To bake fish in the oven, it is better to set the temperature at about 180-200 degrees.
Too many manipulations during frying or baking
Many people, trying to get the perfect texture of fish, start constantly turning it over or moving it during frying or baking. This is one of the main mistakes that can ruin a dish.
The fish is very sensitive to such manipulations, and excessive movement can disrupt its structure, leading to the fillet falling apart or loss of juiciness.
Wait until one side of the fish is cooked, and when it's time to turn it over, do it carefully, only once, so as not to disturb the texture.
Sources: Serious Eats, Allrecipes, Bon Appétit, Food Network, Yevhen Klopotenko's culinary website.
