Fish & seafoods

Because it is low in fat and has little connective tissue, fish must be cooked carefully and usually for a fairly brief time. Choose a medium-oily fish,  such as salmon or halibut,  if you are a beginning cook,  since these are relatively high in fat and are more forgiving of mistakes than are lean fish.  Meaty fish, such as tuna, shark and swordfish, are also a good choice for beginners, but be careful not to overcook them, or they will dry out.

• Never marinate fish for more than 10 minutes in anything containing acid — it will begin to cook the flesh by itself.

• It’s generally a good idea to cook fish with the skin on so the fat will flavor the fish, though you should remove the skin before serving.

• If you’re cooking a fillet, you can watch its sides and see the color and texture change as the fish cooks. When it is a little more than halfway done, turn it over.

• Whole fish are best grilled over high heat or roasted in a hot oven. Cut several slashes through the flesh, but not through to the bone, at least 2 inches apart, to allow the heat to penetrate. To keep the fish from sticking, oil it well before cooking and then don’t move it until you’re ready to turn it. Whole fish are done when you can pull out the dorsal fin (which runs along the back).

• Though the common rule used to be to cook fish until it flakes, it’s usually too done by that point.The trick is to cook the fish until just before it flakes, when you can see the muscle strands beginning to separate.

• Always undercook rather than overcook fish. It will continue cooking after it has been removed from the heat.

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