Most of us are more than familiar with the process of thawing: taking frozen fish out of the freezer and placing it on the kitchen counter for a few minutes so that its ice crystals begin to melt and water can drain from its body. Sometimes the fish is pre-thawed and already in the fridge. Regardless, as soon as you bring it out of the freezer, you start feeling the urge to cook it right away. That’s usually followed by a few minutes of prepping and finally, a baking or grill session. But what if that doesn’t work for you? How long should you cook the fish before thinking about moving on to something else? Let’s explore.
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The Perfectly Thawed Fish
As mentioned above, one of the most frustrating things about cooking fish is having to estimate how long it will take. Fortunately, there is an easy way to determine the perfect degree of doneness for every type of fish and, at the very least, make cooking less stressful. Simply follow these five steps:
1. Measure The Fish
Frozen fish is practically meaningless. It won’t cook like it does in the frozen state, and you’ll be better off not wasting your time and calories by cooking it. The best way to cook any type of fish is at the exact same temperature as it was stored at – zero degrees Celsius. So when you bring the fish out of the freezer, take into account its thickness and weight. The rule of thumb is, the thicker the fish, the longer it will take to cook. Also, the bigger the fish, the longer it will take to cook. For example, a salmon filet weighing in at 1.5kg will take approximately 15 minutes to cook exactly as it was frozen.
2. Avoid Overheating
There are only a few things more frustrating than overcooking your food, which is why it’s best to avoid this as much as possible. As soon as you notice that your food is getting dry or overcooked, it’s already too late. Depending on the type of food, you can ruin the entire meal if you overdo it. For example, pizza is easily ruined by overbaking. The same goes for chicken. In both cases, the proteins begin to toughen and the flour starts to develop an unpleasant flavor. So, in general, avoid overbaking and keep an eye on your food.
In addition, avoid placing the food too close to the heat source. What this means is, once you’ve thawed your fish, don’t put it on the grill. Instead, wait until it has completely cooled down before serving. This way, the outer layers will still be warm and the meat will be juicy and tender. You can also keep your cooked food at room temperature for up to two hours before serving. So, if you’ve just come back from the cinema or a long day at work, you can let your meal sit and get warm for a while before eating. This way, when you sit down to eat, your food will be hot and ready to go.
3. Test For Doneness
As already mentioned above, not all fish are created equal, and some are much easier to cook than others. So, even if you thawed your fish perfectly, it doesn’t mean that it will be quite as easy to cook as some other varieties. This is where testing for doneness comes in. The best way to test for doneness is by inserting a kitchen probe into the thickest part of the fish. If you stick it in and it comes out clean, the fish is ready. If there are little or no pink bits on the surface, it means the fish is not fully cooked yet. In this case, you can return it to the oven and bake it a bit longer – usually no more than five minutes. This will ensure that all the collagen has melted and the fish is cooked through. It’s also a good idea to give it a couple of stirs to make sure it doesn’t stick to the pan and burn while it’s baking. After testing for doneness, remove it from the oven, allow it to rest for a few minutes and then serve.
4. Timing Is Everything
Taking your time is one of the most important factors when it comes to cooking fish. The key phrase above is “taking your time”. It sounds very easy, but it’s a very tricky thing to do. The second you place the fish on the counter, you start racing against the clock because the ice will start to melt and the water will start to re-freeze. This could potentially toughen the flesh of the fish. So, take your time…slowly…be patient…and you’ll be fine.
There are several tricks that you can use to help you remove some of the anxiety surrounding fish cookery. First of all, use a scale to weigh the fish as soon as you take it out of the freezer. This will make pre-measuring the fish much easier. Also, use large, shallow containers to store your cooked fish. This will help keep the fish moist as well as making it easier to transport to work or school. Additionally, make sure to serve your fish immediately after cooking it. This will help maintain the juice and moisture in the meat as well as prevent the fish from continuing to “cook” even after you remove it from the heat source. Lastly, don’t be afraid to experiment with different seasonings and cooking methods to find what works best for you. In the end, the only way to know for sure if your fish is cooked exactly as you want it is by cooking and eating it. So, instead of guessing, try out a new method and see what works best for you. If something doesn’t seem right, you can always go back and try something different. But, for the best results, use the same method as before and adjust as necessary.
5. Thawing Techniques
There are several different ways to thaw fish. Some like the microwave, some like the refrigerator, and others like placing it on the counter. The best solution depends on your available space as well as how much time you have. If you have a large freezer, you can place all of the frozen fish in it and simply let them defrost overnight. Alternatively, you can cover the fish in a sink or bowl with ice cubes and let them defrost slowly over time. Remember, the colder the water, the easier it will be for the fish to defrost. So, if you’re really pressed for time and don’t have a lot of space in your freezer, you could always place the fish on the kitchen counter and let them defrost slowly in direct sunlight. This is another great option when you’re on the go and can’t be bothered with the fiddly business of thawing fish. However, be careful not to overexpose the fish to heat or direct sunlight because this could result in overcooking. Alternatively, you could use a food dehydrator or an oven rack set at 65 degrees Celsius to achieve the same effect. Just make sure to check on your fish frequently so that it doesn’t become overcooked. If some of the scales haven’t started to peel off yet, return it to the oven and bake it for a few minutes. This will help remove some of the icy cold and ensure that your fish is cooked just right.
As you can see, there are many variables that can affect the outcome of your fish dinner. But don’t fear, with a little planning and the use of some reliable cooking methods, you will surely achieve perfect results every time. And what’s more, you will have the distinct pleasure of savoring a delicious meal brought to you by the hand of your very own chef. So, go ahead…set the timer for a little over an hour…get the water boiling…and get started cooking. Before you know it, that fish will be swimming in your tank and you will be reaching for your tongs to cleanse your palate…once again, the choice is yours.