5.) Select the right fish for the right method or vice versa
Not all fish work for all methods, and the last thing you want to do if you’ve put all the effort into catching a fish is ruin it with the wrong method. Here some chefs chime in with some basic guidelines:
Deep frying – For frying, Food Network Chef Michael Smith suggests nice meaty white fish, such as halibut, haddock, cod, or perch. “Any fish works battered and fried. But we tend to prefer white fish,” he said. “Firm white fish tends to work best because it stands up to the [frying] process.”
On the Grill – Chefs agree that salmon is king when it comes to the grill, though in general, the higher the fat content, the better for the fish is for the grill, with mackerel and Chilean seabass also cooking nicely. Not only fat content, but thickness plays a part as well, and Smith errs toward steaks like tuna and swordfish as great grill choices. The chef also offers a few key points when grilling – preheat and oil the grill, oil the fish, and don’t flip it too soon. Wait until it moves when you nudge it or else you risk removing that tasty and valuable crust.
Moist cooking methods – For those who love that moist, tender style of cooking and want to poach, braise, or stew some fish, here’s what the Food Network Canada chefs have to recommend: salmon, halibut, trout, swordfish, mackerel, and cod, but you could choose any that have similar qualities to those and are local and in season.
The Roast – As in the last tip, salmon makes a marvelous roast fish, but the team also recommend cod, halibut, trout, sea bream, mackerel, and swordfish. Naturally, whole fish of any kind are wonderful in the oven.
Mark McEwan, the host of The Food Network's Top Chef Canada, provided this recipe for grilled sea bream:
Grilled Sea Bream with Herbs and Garlic Croutons (Serves four)
Ingredients:
- 4 whole sea bream (each about 1 lb/500g) cleaned, scaled and heads removed
- Salt and pepper
- 1 Tbsp combined minced oregano, thyme, rosemary, sage and parsley
- 3/4 cup olive oil
- 4 cloves garlic, thinly sliced
- 1/4 loaf focaccia
- 3 Tbsp salt-packed capers, soaked, rinsed and drained
- 1/2 cup torn mint leaves
- 1/2 cup roughly chopped parsley
- 1 Tbsp chopped chives
- 1 lemon, cut into eighths
Method:
- Fillet the sea bream in such a way that they remain attached at the tail, as if it were hinge. Make 3 parallel slashes about 1/4 inch (5mm) deep in the skin side of each fillet (6 per fish). Rub a generous pinch of salt into each incision. Open the fish and season the inside with salt and pepper. Mix the minced herbs with 4 tsp (20ml) of the olive oil and massage the inside of each fish with it. Reassemble the fish and set aside in the refrigerator.
- In a skillet over low heat, gently sweat the garlic in 1/2 cup (125ml) of the olive oil until it wilts. Meanwhile, with your fingers, pull crouton-sized morsels of focaccia from between the crusts until you have about 1/2 cup (125ml). Remove the garlic from the oil with a slotted spoon and discard it. Raise heat to medium low, add the focaccia, and cook until the croutons are crisp on all sides, about 5 minutes. With a slotted spoon, remove the croutons to a plate, salt lightly, and set aside. Allow oil to cool to room temperature.
- Preheat grill on medium. Oil the grill with the remaining olive oil, and then place the fish on the grill at an angle, rotating them after 2 or 3 minutes to cross-hatch them. After another 2 or 3 minutes, carefully flip them over. Cook the second side, without rotating, about 4 minutes. Arrange the fish cross-hatched side up on 4 warm plates to rest. Meanwhile, in a bowl, combine reserved garlic-crouton oil with the capers, mint, parsley and chives; toss well. Spoon the mixture over the fish. Top each fish with a few croutons and 2 wedges of lemon.
