Fish

Types of Fish and Their Characteristics

  • Salmon features a strong, rich flavour and is high in healthy fats and omega-3 fatty acids. It’s great for grilling, roasting, frying, or steaming.
  • Cod is a mild, flaky white fish versatile for a range of dishes. Popular in British fish and chips, it’s often fried, baked, or smoked.
  • Tuna has a meaty texture and robust flavor. It’s widely used in sushi and sashimi but also delicious grilled, baked, or seared.
  • Trout tastes mildly gamy and often gets pan-fried, grilled, or smoked.
  • Haddock is a lean and white fish with a mild taste, making it ideal for smoking and grilling.

Cooking Techniques for Fish

  • Grilling or Barbecuing fish with firm flesh can handle the high heat. Oil the grill to prevent the fish from sticking.
  • Baking or Roasting in the oven is a healthy, simple way to cook fish. Foil can be used to keep the fish moist.
  • Frying fish should be done at a high temperature to seal the outside and keep the inside moist.
  • Poaching is a gentle way to cook delicate fish like sole or haddock in a flavoured liquid.

Fish Doneness Levels

  • Crisp and Flaky is the desired doneness level for most cooked fish. Inside should look opaque and the texture flaky.
  • Nervous: For fish such as tuna and salmon, some chefs consider a slightly reddish or pinkish centre to be ideal, similar to medium-well doneness for beef.

Safety and Hygiene in Fish Preparation

  • Always directly refrigerate fresh fish if not used immediately to maintain its freshness.
  • Use separate kitchen tools and surfaces for preparing fish to prevent cross-contamination.
  • Always check for bones when preparing fish. Use tweezers or pliers specially designed for deboning.

Understanding Quality and Sustainability in Fish Production

  • Wild-caught fish often have a stronger flavour but check for sustainable fishing practices.
  • Farm-raised fish is more readily available but be mindful of the practices and impact on the environment.
  • Consider how the fish was caught or farmed, as this can greatly influence the taste and texture of the fish.
  • Be aware of seasonality in fish, as this affects their quality and price.
  • Try to use the whole fish from fillets to bones for stock to reduce waste and improve sustainability.