State Farmers Market | 1517 1st Ave . SE Moultrie , GA 229-890-3025 Tuesday -Saturday 9am -5pm
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11 tips for cooking fish
These tips can set the course for success when cooking fish .
1Seafood should have a mild , fishy aroma . If it is overpowering , the fish may be spoiled . It ’ s acceptable to ask the person at the fish counter how long the fish has been there . In regions where fish has to be transported inland great distances , it may be best to purchase frozen fish so it ’ s less likely to be past its prime .
2Most fish is cooked when the center is opaque and the fish flakes easily with a fork . Fish can be fried , poached , steamed , baked , or grilled .
3Baking fish is one of the easier methods to master , particularly if you ’ re prone to overcooking fish . Set the oven to 450 F to cook the fish fast and evenly . Thin fillets need around 8 minutes , while thicker cuts may require 15 to 20 minutes .
4Resist the urge to manipulate the fish too much ; otherwise , it will fall apart since it is very delicate . Try to flip only once .
5Pat the fish dry before cooking , as extra moisture can cause the fish to steam instead of sear , resulting in a mushy final product .
6Choose the right fish for the recipe . For example , a chowder or paella will require a more sturdy fish , such as cod , while a more delicate fish will fall apart if simmered .
7If you want crispy skin on fish , start it in the pan with the skin side up . Afterwards when you flip the fillet , it will crisp nicely .
8Choosing a variety of seafood in a recipe might mean managing different cooking times . Investigate your ingredients and figure out when to add them to the mix . Shrimp or mussels , for example , cook rather quickly , so they tend to be added during the final phase .
9If you will be frying fish , make sure not to overcrowd the pan so that the temperature remains consistent and will produce crispy results .
Watch for bones .
10 Some fish , including trout and salmon , have a double rib cage , and that means small pin bones . Remove the bones by pressing the flesh with your fingers and using a tweezer to grab the pin bones .
For more professional flipping results , purchase a
11 fish spatula , which can get underneath fillets without tearing them apart .
This advice can put anyone on the road to successful fish preparation . n
. Trout . Grouper . Alligator . Salmon . Tilapia . Shrimp . Scallops . Mullet
MARKET SEAFOOD
State Farmers Market | 1517 1st Ave . SE Moultrie , GA 229-890-3025 Tuesday -Saturday 9am -5pm
. Sheephead . Oysters . Frog Legs . Catfish Whole or Fillets
. Red Snapper *
* Red Snapper is available when in season .
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56 MoultrieScene JUNE 2023