When it comes to seafood, we think of the ocean, but fresh water wells, like lakes and ponds, are also home to all manner of fish, including the ubiquitous salmon. When you’re preparing fish for dinner, you need to bear in mind its lifespan. Freshwater fish, especially small ones, can be rather short-lived, and its better to prepare them in such a way that you can maximise your meal’s savouriness.
The key to successfully preparing fish is to know how long it will stay fresh, which you can do by sticking to a few simple rules. First off, learn how to cook it correctly. Second, if possible, get yourself some super-fresh fish. Third, don’t overcook it, as that will make it dry and tough. Fourth, store it in the fridge alongside other perishables, to keep it fresh. Finally, defrost it before serving, as that will restore all of its juices.
The Rules of Thawing And Preparing Fish For Dinner
- Thaw It In The Freezer
- Cook It As Soon As Possible After Thawing
- Check For Tricky Bones Before Serving
- Avoid Overcooking
- Store In The Fridge
- Defrost It In The Microwave
- Serve Cold
- Eat It Within Two Days
Let’s take a look at each of these steps in a little more detail.
Table of Contents
Thaw It In The Freezer
For a truly magnificent meal, you need something that’s fresh and vibrant and bursting with flavour. One way to achieve that is to get yourself some super-fresh fish – a catch of the day if you live near the ocean, or the most recently killed game if you’re hunting. However, even everyday fish can be quite fresh, especially if you buy it from the market, rather than the shop. If you’re not sure how fresh your fish is, feel free to ask the fishmonger.
The downside to ultra-fresh fish is that they can be relatively expensive. If you do decide to go that way, make sure that you learn how to cook it correctly, as that will make a difference in the way your taste buds experience the fish. If you’re not experienced in fresh water fish cooking, then ask someone who is for some help. Fortunately, frozen fish is a popular choice for people who would like to avoid the fuss of thawing and need something pre-cooked. Frozen fish is usually better than the commonly available fish as it is already out of the water and cleaned, so there’s less chance of it going bad. This is especially important if you’re preparing big portions, as the last thing you want is to be served something that’s been in your fridge for some time now.
When you thaw fish in the freezer, it must be defrosted before cooking. This means taking it out of the freezer, placing it on a plate or in a bowl, and letting it defrost in your fridge. If you leave it in the freezer, it will take a while to defrost, meaning that you’ll either have to wait or put it in the fridge, once defrosted. During that time, the fish will continue to deteriorate, so it’s best to cook it as soon as possible after defrosting. The longer you leave it, the more likely it is to deteriorate, so make sure that you don’t wait too long before cooking.
Cook It As Soon As Possible After Thawing
When you thaw fish in the freezer, it must be defrosted before cooking. This means taking it out of the freezer, placing it on a plate or in a bowl, and letting it defrost in your fridge. If you leave it in the freezer, it will take a while to defrost, meaning that you’ll either have to wait or put it in the fridge, once defrosted. During that time, the fish will continue to deteriorate, so it’s best to cook it as soon as possible after defrosting. The longer you leave it, the more likely it is to deteriorate, so make sure that you don’t wait too long before cooking.
You should always try to cook fresh fish as soon as possible after purchase. If you do end up storing it in the fridge, then remove it once you’re ready to serve and defrost it in the microwave. If you defrost it in a bowl on the countertop, then cook it as soon as possible after defrosting. If you’re cooking for one person only, then it’s best to prepare smaller portions so that you can serve it hot from the fridge. For larger groups, cook a portion of the fish, refrigerate it, and then bring it back to room temperature before serving. This way, everyone can help themselves without having to wait for each other.
Check For Tricky Bones Before Serving
Sometimes, even the freshest fish can contain small bones that can be rather tricky to chop through using a standard knife. Sometimes, the sharp edges of the knife can even slip off the bone, without you knowing it. If you’re not careful when you’re cleaning your catch, you can end up inflicting some pretty severe wounds to yourself. The best way to avoid this is to search your fish for any bones before serving, using tweezers or a fork – or, if you’re using a knife, make sure to use it on a plate, in order to avoid accidents. If you see a bone, then remove it with the help of your fingers or some forceps. Nowadays, there are some very sophisticated devices designed specifically for searching through fish for bones. If you’re not fortunate enough to own one of these devices, then use your fingers and be wary of any sharp edges.
Avoid Overcooking
When you overcook fish, it becomes dry and the flavour is almost entirely lost. When preparing large portions of fish, like for a school function or day-night-dinner-party, it’s always best to reduce the amount of time you cook it for. Begin by placing the fish on a plate, and then using a meat thermometer to determine whether or not the fish is cooked. The key to ensuring that your fish is not overcooked is to make sure that you check for doneness by using a meat thermometer, rather than relying on your eye to tell you when the fish is done. The reason for this is that, with most cuts of fish, the flesh will continue to cook for a few minutes after you take it off the heat, so relying on your eye to judge the doneness of the fish can be rather tricky. There are some basic rules when it comes to avoiding overcooking your fish:
- Make Sure That Your Fish Is Thawed Before Cooking
- Check For Tricky Bones Before Serving
- Use A Meat Thermometer To Check For Doneness
- Reduce The Time You Cook It For
- Serve Cold
- Eat It Within Two Days
To ensure that your fish is cooked correctly, use the guidelines listed above. Keep in mind that, just because the fish is cooked, that does not mean that it’s bad. It just means that it’s been cooked incorrectly. Always check for yourself that the fish is cooked, rather than just relying on the chef or server to tell you when it’s ready. If you’ve been following the steps listed above, then you can be sure that your fish will be cooked correctly. Remember: less is more. Trying to make something too elaborate can sometimes backfire and end up ruining the flavour of what you are trying to create. Keep it simple and streamlined, and your end product will taste much better. Always think about what is essential, rather than fancy. If your sauce is going to be the star of your show, then go all the way and serve it on the side, rather than putting it on the main course, as people tend to avoid foods with high sauce consumption, especially when eating out. Having said that, if you happen to be serving the fish at home, then put the sauce on the fish, rather than the bread, as people tend to eat more of what they’re served.
Cooking fish is a fun activity, but you must be mindful not to overdo it. Begin by learning how to cook it correctly, which will in turn make it taste better. If you’re not sure how to cook fish, then ask someone who is, or look up some helpful tips online. Don’t be afraid to experiment with different ways of preparing fish, but, in the end, stick to what you know and love, as that will make the difference in your end product.