How to cook fish the right way?

Marhta Teahan: Get that cookbook out so it does not collect dust and you will learn how to cook this and much more.

Leontine Kreitz: Baked, fried, poached, broiled. There are many good ways to cook fish. The really big thing is don't overcook it!

Faviola Dewire: it depends on which fish you want to cook. some fish are meatier then others. any fish can be baked, which is how i prefer. fish actually doesn't take to long to cook, it's over cooking that really kills the flavor..unless it's catfish.

Georgianna Zollo: keep it simple! or you will ruin the beautifully delicate texture and taste of fish...it also depends on what fish you are cooking? salmon the simple rule of thumb is.. flash brown skin side down on hot oiled pan..then bake when you know it is done you will get tiny milky drops of the pink bit of the flesh..take it out immediately to avoid over cooking or you can poach in tinfoil same rule of thumb with milky spots.. white flesh fish is in ho! t pan with butter..or oil..salt and pepper skin side down to crisp the skin... leave on that side for two to three minutes then turn over and cook for one minute...if you are unsure if it is cooked through flake the fish in the middle gently to see if inside has turned opaque...do not over cook your fish..just under is good as it will continue cooking when on the plate... enjoy!...Show more

Buddy Ardd: There are numerous right ways to cook fish.Fish:- Salmon and Chive Quiche 350 Gram Shortcrust pastry (12 oz)1 x 212 Gram Can salmon, drained (7 1/2 oz)3 Tablespoon Fromage frais2 Eggs, beaten150 ml Single cream ( 1/4 pint)2 Tablespoon MilkSaltFreshly ground black pepper4 Tablespoon Fresh chives, choppedMethodRoll out pastry and use to line a 23 cm (9 inch) loose bottomed flan ring. Bake 'blind' at 200 °C / 400 °F / Gas 6 for 25 minutes.Coarsely flake salmon and arrange in base of flan case. Blend fromage frais, eggs, cream and milk. Season, add chives and pour into f! lan case.Bake at 190 °C / 375 °F / Gas 5 for 40 minutes unti! l risen and golden. Serve hot or cold.You can also make this with some poached fresh salmon if you like.Serves 6...Show more