Eyes should be bright, clear and bulging. Gills should be bright red and free of slime. Flesh should be firm and elastic. Skin should be iridescent. Fish should smell fresh and mild.
Flesh should be solid and no discoloring. The wrapping should moisture and vapor proof. There should little or no odor.
Cook by dry heat, by placing fish on a greased baking dish. Keep fish moist and flavorful with seasoned oil, sauce or any condiment of your choice while baking. Fillets and steaks adapt easily to many recipes that require baking. Bake in a moderated oven, 350 degrees Fahrenheit, until the fish flakes easily when tested with a fork. Cooking time varies according to the thickness of the fish.
Cook by direct, intense heat. choose pan dressed fish. (Whole fish with the scales, entrails and usually the head, tail and fins removed.), fillets or steaks. Place the fish in a single layer on a well greases broiler pan. Baste well with oil or basting sauce before and during cooking process. The surface of the fish should be four to six inches from the source of heat. Cooking time is usually eight to ten minutes. Turn thicker pieces such as pan dressed fish, halfway through cooking time and baste.
Cook over hot briquettes in charcoal, electric or gas grill, select pan dressed fish, fillets or steaks. Thick cuts are preferable. A well greased, long handle hinged wire grill is recommended for ease in turning. Baste the fish with sauce before and during broiling. Broil approximately four to six inches from moderately hot briquettes for 10 to 20 minutes, depending on the thickness of the fish. Fish is done when it flakes easily when tested with a fork.
Cook by boiling, bring water and salt ( 1 quart water to 2 tablespoon salt) to a boil in a large pot. Add seafood. return to a boil; reduce heat, maintaining a slow boil. Shrimp is done in two to four minutes, rock shrimp in 35 to 40 seconds, lobster and crab in 12 to 15 minutes, and fish in eight to 10 minutes. Shellfish and fish are boiled when they are to be served with a sauce or flaked and combined with other ingredients.
Cook in a simmering liquid, place fish in a single layer in a wide, shallow pan or fry pan. Barely covered with liquid. The liquid for poaching fish may be lightly salted water, water seasoned with herbs and spices, milk or a mixture of white wine and water. Simmer fish for five to eight minutes or until it flakes easily when tested with a fork.
Cook by steam generated from boiling water, use a deep pan with a tight cover. If a steam cooker is not available, anything that prevents the fish from touching the water will serve as a steaming rack. The water may be plain or seasoned with various spices. Bring water to a rapid boil. Place fish on well greased rack. Cover the pan tightly and steam for eight to ten minutes.
Deep Fat Frying
Cook in deep fat or oil, do not fill the fryer more than half full of oil. Allow room for fish and bubbling oil. Place breaded or batter dipped fish, one layer at a time, in the fry basket so the pieces do not touch. Fry in deep oil, 350 to 375 degrees Fahrenheit, until fish is brown and flakes easily when tested with a fork. Before frying additional fish, be sure the oil returns to the correct temperature.
Cook in a small amount of hot oil, heat about 1/8 inch of oil in the bottom of a heavy fry pan. place breaded fish in a single layer in the hot oil. Do not overload the pan. Fry fish at a moderate temperature until lightly browned on one side, then turn and cook on the other side until brown.
Cook by dry heat in an extremely hot oven, dip fish in salted milk and coat with breading mixture of your choice. Place fish in shallow, well greased baking pan. Pour melted fat or oil over fish and bake in extremely hot oven, 500 degree Fahrenheit, until fish flakes easily when tested with a fork. Fish cooked by this method does no require basting and cooking time is short.
Cook with a covered charcoal, electric or gas grill, place fish on the grill, skin side down and baste frequently during cooking. The smoky flavor is obtained by adding water soaked wood chips to briquettes which produce smoke and lower the temperature. Cooking time varies with the weather, intensity of heat, amount of moisture in chips, type of grill and distance of fish from heat.
Cook in microwave oven, following your manufacturer's directions for best results, as oven settings between brands lack standardized equivalents. Seafood are cooked at a high setting which radiates the power and cooks food quickly to retain natural goodness, flavor and texture.
Cocktail Sauce Recipe
1/2 cup chili sauce
1/2 cup ketchup
1 tablespoon lemon juice
2 teaspoons horseradish
Combine all ingredients. Chill.
Makes approximately 1 cup sauce.
Tartar Sauce Recipe
1 cup mayonnaise
1 teaspoon mustard
1 tablespoon finely chopped parsley
1 teaspoon minced onion
1 tablespoon sweet pickle relish
1 finely chopped hard cooked egg
Combine all ingredients and chill.
Makes approximately 1 cup sauce.
Broiled Salmon Steaks
2 10 ounce salmon steaks
1/2 cup olive oil
1/4 cup Chinese light soy sauce
1/2 cup dried dill weed
1/8 cup lemon juice
Prepare a sauce of the olive oil, soy sauce, dill weed, lemon juice and
clove. Mix well and brush over the salmon steaks.
Place on a cookie sheet. Broil steaks on both sides until lightly
browned and tender. Do not over cook. This will take very little time,
so be careful.
This serves 8.
2 tablespoon sweet paprika 2 teaspoons lemon pepper
2 tablespoon salt 1 teaspoon whole thyme leaves
1 teaspoon onion powder 1 1/2 teaspoon whole basil leaves
1 1/2 teaspoon garlic powder 1 1/2 teaspoon cayenne pepper
Mix together all the ingredients and store in a lidded jar. You will
probably not need all of this mix for a particular recipe. Use it on
other meats as well.
4 catfish fillets ( total weight about 3 pounds
1/2 stick butter
1/4 cup olive oil
Heat a black iron frying pan for at least 10 minutes over a very
high heat. Cut each of the fillets in half. Melt the butter and mix
with the olive oil. Place the spice mix on a plate. Dip the fish into
the butter and oil and then dredge on both sides in the spice mix.
Fry in the very hot pan just a few minutes on each side. This must
be done in room with a room with a very good exhaust fan or in the
backyard over a very hot barbecue fire.
Fish steamed with lemon
Dislike the fishy flavor of fish, cooked lemon cleanses the flavor.
This method works with any kind of fish.
1 pound of fresh fish fillets
2 tablespoons or less of light soy sauce
Freshly ground black pepper
Thin lemon slices
Place the fish in a steaming bowl, and add the soy along with a bit of
black pepper. Top with several very thin slices of lemon.
Steam for about 20 minutes.
Chicken stock, beef stock, vegetable stock are the basis for many
soups and sauces. How about fish stock? Delicious and easy to make
and uses the parts of the fish normally thrown away.
Fish skin, bones and heads
2 carrots, cut up
2 small yellow onions, peeled and chopped
4 celery stalk, chopped
Salt to taste
Cover all ingredients with water, and simmer until the vegetables
are soft. Strain, and use the liquid as you would in fish soup or sauces.
1 medium finely chopped onion
1 stalk of finely chopped celery
1/2 clove of minced garlic
1 pinch of dried parsley
1/4 cup of olive oil
1 stick of butter
1/2 gallon of drained oysters
1 1/2 cup of Progresso Italian Bread Crumbs
1 cup of Parmesan Cheese
Sauté all of the ingredients (except oysters) about 20 minutes
in skillet. Add 1/2 gallon of drained oysters. Continue cooking
until most of the water is gone.
Pour everything into a 9X12 baking pan. Sprinkle the Bread
crumbs over the ingredients covering the whole pan. Cook
in a 350 degree oven until the crumbs start to turn brown.
Remove from oven and sprinkle the Parmesan Cheese over
the casserole. Return to oven and continue cooking until the
top of casserole turn brown. Remove from oven and serve
immediately. Serves 6 oyster lovers.
1/3 cup oil 1/2 tsp. black pepper
1/4 cup flour 1/4 tsp. red pepper
2 cup onion (minced) 1/4 to 1/2 cup water
1 cup green pepper (minced) 1 1/2 TBSP parsley (chopped)
1/2 cup celery (minced) 1 1/2 TBSP green onion (chopped)
1 8 oz. tomato sauce Hot cooked rice
2 lbs. shrimp (cleaned) 2 tsp salt
Make a golden brown roux of oil and flour. Add onion, green pepper and
celery and cook slowly until clear , stirring often. Add tomato sauce and
cook covered over low low heat for 20 minutes. Add shrimp, salt, black and
red pepper. If mixture becomes dry, add 1/4 to 1/2 cup water. Cook 10 to
15 minutes, longer or until shrimp turns pink. When ready to serve, stir in
parsley and onion tops. Serve on rice. Makes 4 servings.