Knowing How to Cook Fish is Also Determining if it is Fresh Water Fish or Salt Water Fish

What an experience of learning the ever expanding ways of how to cook fish. Today, as refrigeration carries the icy fresh catch to all of America, the fish recipes are endless. This modern refrigeration and the quick freezing process make many fish available out of season and in localities remote from the source of supply. The process of salting, smoking and canning add additional supply and flavors.

To learn to cook fish it is important to know the cuts of fish. A fillet is a side or section of the side which is cut lengthwise, with bones and usually skin removed. The thickness will depend on the size and variety of the fish. The fish most commonly filleted are cod, haddock, mackerel, perch, halibut, whiting and flounder, which is often called sole. The true sole fish is an English fish but in the United States certain kinds of flounder go by the name of sole.

A fish steak is cut crosswise from a whole large fish and is scaled or skinned. This cut is usually ¾ to 1 inch thick. Commonly used steaks are salmon, halibut, swordfish, bass and cod.

Allow about one half pound of whole fish or one third pound of fish filet or fish steak for each serving. Quick frozen packages of filets or steaks are ready to us with or without thawing as the package directs. If there are no directions as to how to cook fish, thaw first and then cook like you would fresh fish.

Try More Great Ways to Prepare Fish Recipes

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• How to Clean Fish

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