For many, fish is the dish you only have when you go out. Some find cooking it intimidating, some don’t know how to tell when it’s cooked, and others don’t know how to select it.
There are many reasons to enjoy more fish at home and chefs are the first say that the fears of cooking fish badly are unfounded, and that cooking fish can be as simple as cooking an egg. First, it offers so much variety when considering weekly meals as there are so many different species to discover. And many chefs are fishers themselves as there is a pure joy in eating what you have caught - and you won’t get it any fresher.
Chefs all agree that the choice of fish is crucial and, if you’re not catching it, establishing a relationship with a good fishmonger is pivotal to getting top-quality fish. Sustainability is also key, and there are many guides to help make wise choices in that direction, such as the Monterey Bay Aquarium’s Seafood Watch. Also, many chefs point out that buying fish that has been frozen on the boat is often fresher than what can be purchased labeled as “fresh,” so don’t discount it.
When it comes to cooking fish, chefs have lots of advice to offer. Here are five of these tips, and a recipe to illustrate.
