If you have ever shopped at IGA, then you may have noticed the freezer cases filled with beautiful salmon, trout, or sturgeon covered in silverskin. You may know that fish swim in cold water, and thus are sensitive to the cold. This means that the ideal way to cook them is quickly – before their juices have a chance to leave the fish and their flavor is compromised.
You might be thinking to yourself, “How long can I cook a fish in the fridge before it becomes undrinkable?” As it turns out, this depends on the fish and how you plan on serving it. Some types of fish, especially thin fish fillets, are at their best when freshly cooked. Other fish, like salmon and sturgeon, should be cooked a little longer to allow the nutrients to soak into the flesh.
The key to successfully cooking any type of fish is to use a reliable method that results in tender and tasty fish every time. One such method is the air fryer. In the next few paragraphs, we will discuss the different types of fish and how to cook them in the air fryer.
Table of Contents
Freshwater Fish
In the majority of cases, the fish you will find at the supermarket has already been frozen and thawed before it gets packed for delivery. This has several advantages. First, it means that the fish can be stored for longer, and therefore, there will be more available to buy. Second, it means that the fish can be cooked when you are ready to eat it – without having to worry about whether or not it will spoil before you are able to cook it. Finally, it means that the fish will taste better because it has not been frozen and thawed multiple times before serving – preserving its natural goodness.
Saltwater Fish
Inevitably, some of the fish you will purchase will have been stored in fresh water. If you decide to cook these types of fish, it is imperative that you use sea salt (also known as plain salt or table salt) instead of the usual iodized salt found in grocery stores. The main reason behind this is that saltwater fish are often quite thick, and thus, require more cooking time to become tender.
Smaller Fish
When dealing with smaller fish, like trout and char fish, it is important to note how they should be cooked. First and foremost, you should make sure that you are using fresh fish. This will in turn, result in tender and juicy fish every time. You should also make sure to cook the fish until it is no longer translucent — allowing you to see the innards of the fish. Finally, you should make sure to remove the fish from the heat as soon as it is cooked – letting the juices redistribute and reabsorb into the flesh. This will result in tender fish that are packed with flavor.
Thick Fish Fillets
If you have ever shopped at IGA, then you may have noticed the freezer cases filled with beautiful salmon, trout, or sturgeon covered in silverskin. You may know that fish swim in cold water, and thus, are sensitive to the cold. This means that the ideal way to cook them is quickly – before their juices have a chance to leave the fish and their flavor is compromised. If you have ever shopped at IGA, then you may have noticed the freezer cases filled with beautiful salmon, trout, or sturgeon covered in silverskin. You may know that fish swim in cold water, and thus, are sensitive to the cold. This means that the ideal way to cook them is quickly – before their juices have a chance to leave the fish and their flavor is compromised.
You might be thinking to yourself, “How long can I cook a fish in the fridge before it becomes undrinkable?” As it turns out, this depends on the fish and how you plan on serving it. Some types of fish, especially thin fish fillets, are at their best when freshly cooked. Other fish, like salmon and sturgeon, should be cooked a little longer to allow the nutrients to soak into the flesh.
The key to successfully cooking any type of fish is to use a reliable method that results in tender and tasty fish every time. One such method is the air fryer. In the next few paragraphs, we will discuss the different types of fish and how to cook them in the air fryer.
Freshwater Fish
In the majority of cases, the fish you will find at the supermarket has already been frozen and thawed before it gets packed for delivery. This has several advantages. First, it means that the fish can be stored for longer, and therefore, there will be more available to buy. Second, it means that the fish can be cooked when you are ready to eat it – without having to worry about whether or not it will spoil before you are able to cook it. Third, it means that the fish will taste better because it has not been frozen and thawed multiple times before serving – preserving its natural goodness.
Saltwater Fish
Inevitably, some of the fish you will purchase will have been stored in fresh water. If you decide to cook these types of fish, it is imperative that you use sea salt (also known as plain salt or table salt) instead of the usual iodized salt found in grocery stores. The main reason behind this is that saltwater fish are often quite thick, and thus, require more cooking time to become tender.
h2>Smaller Fish
When dealing with smaller fish, like trout and char fish, it is important to note how they should be cooked. First and foremost, you should make sure that you are using fresh fish. This will in turn, result in tender and juicy fish every time. You should also make sure to cook the fish until it is no longer translucent — allowing you to see the innards of the fish. Finally, you should make sure to remove the fish from the heat as soon as it is cooked – letting the juices redistribute and reabsorb into the flesh. This will result in tender fish that are packed with flavor.
h2>Thick Fish Fillets
If you have ever shopped at IGA, then you may have noticed the freezer cases filled with beautiful salmon, trout, or sturgeon covered in silverskin. You may know that fish swim in cold water, and thus, are sensitive to the cold. This means that the ideal way to cook them is quickly – before their juices have a chance to leave the fish and their flavor is compromised.
You might be thinking to yourself, “How long can I cook a fish in the fridge before it becomes undrinkable?” As it turns out, this depends on the fish and how you plan on serving it. Some types of fish, especially thin fish fillets, are at their best when freshly cooked. Other fish, like salmon and sturgeon, should be cooked a little longer to allow the nutrients to soak into the flesh.
The key to successfully cooking any type of fish is to use a reliable method that results in tender and tasty fish every time. One such method is the air fryer. In the next few paragraphs, we will discuss the different types of fish and how to cook them in the air fryer.
Freshwater Fish
In the majority of cases, the fish you will find at the supermarket has already been frozen and thawed before it gets packed for delivery. This has several advantages. First, it means that the fish can be stored for longer, and therefore, there will be more available to buy. Second, it means that the fish can be cooked when you are ready to eat it – without having to worry about whether or not it will spoil before you are able to cook it. Third, it means that the fish will taste better because it has not been frozen and thawed multiple times before serving – preserving its natural goodness.
Saltwater Fish
Inevitably, some of the fish you will purchase will have been stored in fresh water. If you decide to cook these types of fish, it is imperative that you use sea salt (also known as plain salt or table salt) instead of the usual iodized salt found in grocery stores. The main reason behind this is that saltwater fish are often quite thick, and thus, require more cooking time to become tender.