1.) Don’t overcook it
Michelin-starred Chef Michael Smith of Loch Bay Restaurant on Scotland’s Isle of Skye has some genuine pedigree when it comes to making the best of the ocean’s bounty. He enjoys raw oysters growing right outside his front door, and the cooks from his restaurant just need to head out the back door to dive for scallops and sea urchin. He has made it a mission that all his staff have fishing lines so they gain an appreciation of what “fresh fish” really tastes like. He declares the enemy of fish is overcooking.
Chef and sustainability activist Michel Nischan agrees.
"If you even think a fish tastes bad or too fishy, chances are it’s overcooked," he said.
Smith offers the following tips to cook fresh fish, saying the biggest harm is done by overcooking:
- Bring fish to room temperature before cooking – many know this is true for large cuts of meat, but it is actually the case for fish too. He says if the center of the fish is too cold, it will cook unevenly. It’s also deceptive as it will continue to cook out of the pan.
- Get the pan really hot before adding oil, butter and salt, then when hot, add the fish. Sear quickly to give it a crust, flip, and remove from the heat. Iif you are using really fresh fish, it is best not cooked all the way through, Smith said.
- If you’re poaching the fish, bring the liquid to a boil then remove from the heat before adding the fish and allow it to sit in the hot liquid. That, he says, will keep it most moist as heat is the “enemy."
Smith offers a simple mackerel recipe as a good test for basic fish-cooking skills:
Grilled Mackerel with Purple Slaw (Serves four)
Ingredients:
- 4 fillets fresh mackerel
For The Purple Slaw:
- A quarter red cabbage
- finely shredded 1 medium red onion
- finely shredded
- 1 medium beetroot
- finely shredded
- 1 purple carrot (if available)
- grated 1 green apple (optional), grated
- chopped fresh chives
For The Rapeseed Lemon Dressing (Keeps In Fridge For 10-12 Days):
- 200/250ml approximately Scottish rapeseed oil
- 1 dessert spoon Dijon mustard
- 1 dessert spoon
- white wine vinegar
- 2 dessert spoons
- fresh lemon juice half a dessert spoon sugar
- pinch of salt
Methods:
To make the dressing
Put all the dressing ingredients into a bowl, except the oil. Whisk to combine then slowly begin to pour in the oil (this process can be done in an electric blender) until it is all incorporated, giving an emulsified shiny finish. The dressing can be stored in a jar in the fridge.
To make the purple slaw
Combine the shredded vegetables in a bowl, add enough of the dressing to coat evenly, and mix well.
To cook the mackerel
- Heat a ridged, heavy pan on a medium setting. Once hot, carefully place the mackerel fillets skin side down. Cook the fish like this until the skin has started to turn a light golden colour and is becoming crisp. At this point, turn each fillet for a further 30 seconds, then remove from the pan.
- Serve each fillet with some of the purple slaw and a squeeze of fresh lemon.
