Fish can be cooked in many ways, and there is more than one answer to the question of how long should I soak fish in milk. The thickness of the fish will determine what cooking method is appropriate, as well as how long the milk needs to be cooked.
The thickness of a fish steak can vary, and as you might imagine, thinner pieces of fish will cook faster than thicker ones. Thicker fish will also require more time to cook than thinner ones. This is particularly relevant to salmon, which is usually thinner than other fish. However, if you are pan-frying your fish, then thickness should never be a concern. The same goes for cod, which is usually much thicker than most other fish. The thickness of a fish determines the number of minutes you need to cook it before serving.
The Advantage Of Soaking Fish In Milk
Soaking fish in milk is a method of preparing fish that has several advantages. The milk helps to tenderize the fish, which is especially useful if you are using relatively thin fish fillets. The gentle cooking of the fish in the milk makes it easier to digest, which some people find beneficial. The acidity of the milk helps to restore some of the natural oils that are lost while cooking.
If you are using very firm fish, like halibut or sea bass, then the milk helps to leach out some of the excess salt. This means the fish will become easier to digest when you are finished cooking it.