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The microwave oven can be used to cook a delicious fish dish. Use your favorite recipe for coating and seasoning and try to make the fillets even thickness for best results. Thinner sections of the fish can be folded under each other to help make the fillet an even thickness. Rotate the fish halfway through the cooking time if the microwave oven does not have a turntable. Let the fish stand for a few minutes to finish cooking. Use the color and flake tests to check if fully cooked.

Here are some cooking and buying tips to get you started:

* Cook it as soon as possible to minimize the loss of juices.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* When baking fish, you want to use high heat, typically between 400 and 450 degrees.

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Cedar is the most common wood for cooking fish but you can also use oak, maple, alder, apple, or cherry. You can buy a cooking quality wood fish board from specialty food stores or online. A wood fish board lasts for one use.

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* Flour is often used as a coating for foods that are fried. Pieces of fish are often pan-fried with a flour coating, which develops a crisp, flavorful crust, and an interior that is tender flaky.

* Cook it as soon as possible to minimize the loss of juices.

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Whether you are shopping for fish to make cheesy baked cod fish recipes or herby tilapia fish recipes, you should follow the same rule, if you use very fresh fish, your recipe has more chance of being a great success.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* Cook the fish over medium to hot heat.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.

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Grilling is the testiest of traditional fish-cooking methods, because it is deceptive in its apparent simplicity. The novice cook assumes that grilling fish requires only as much attention as a steak, a burger or chicken. Unlike other meats, fish tend to secrete much of their moisture when cooked, and on an open grill the precious liquid has no recourse but to drip into the coals.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

* Some varieties of fish contain more fat, such as salmon or tuna, which can be cooked until opaque on the outside while remaining somewhat translucent on the inside.

* The fish is done cooking when it is opaque, and begins to flake.

* Cook the fish over medium to hot heat.

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When you cook fish, be careful not to overdo it. If you cook that fish too long, you lose nutrients and have a dry, unpalatable meal. Remember, you can always cook it a few seconds longer, but once you've overcooked it, you can't take it back.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.

* Cook the fish over medium to hot heat.

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For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter. Then season the batter for extra flavor.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.

* Marinades are a good way to add flavor and moisture to the fish before cooking.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

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Everyone knows that fish is good for you. The fats in fish, especially fatty fish like salmon, tuna, and mackerel, are thought to help prevent heart disease, and can even aid in preventing diseases like Alzheimer's and strokes.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* Each serving should be about 6-8 ounces for fillets or steaks, and 8-12 ounces for whole fish.

* Shrimp, Scallops, and chunks of firm fleshed fish work well on skewers.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

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Before good nutrition and healthy eating became the subject matter of entire magazines and daily news segments, people tended to fix meals that suited their appetite. Now it seems that trans fats, carbohydrates and the pitfalls of animal fat and cholesterol are all being watched. We're all trying to be responsible diners and all of this has done nothing but add to the fun of eating.

These easy tips should give confidence to prepare fish dinners at home. Fish is a delicious source of protein and should be included regularly in a healthy diet.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* Cook it as soon as possible to minimize the loss of juices.

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Fish is almost translucent when raw and looses its translucence and becomes opaque the instant that it is done. This is the exact moment to serve, as fish becomes rubbery very easily when over-cooked. Serve fish on a warm plate.

You can serve fish with olive oil and also with freshly squeezed lemon or with a sauce.

Buying and Cooking your own fish at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...

* When baking fish, you want to use high heat, typically between 400 and 450 degrees.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

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Grilling is a good way of cooking small whole fish or fillets. If you are using whole fish, slash the skin on both sides a few times and brush with melted butter or olive oil. Baste the fish during cooking and turn it halfway through. You might like to wrap the fish in foil with olive oil, herbs, and lemon juice before placing it on the grill.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* Olive oil or a combination of oil and butter will give the fish a tasty crispness.

* It is best to grill, broil, steam or poach oily fish so that their natural fats can drain while they are cooked.

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* Baking cooks fish quickly at a high temperature and you can bake fish fillets, steaks, whole fish, or seafood.

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Grilling is a good way of cooking small whole fish or fillets. If you are using whole fish, slash the skin on both sides a few times and brush with melted butter or olive oil. Baste the fish during cooking and turn it halfway through. You might like to wrap the fish in foil with olive oil, herbs, and lemon juice before placing it on the grill.

Here are some cooking and buying tips to get you started:

* Make sure that the fish is well coated in batter.

* When baking fish, prepare the marinade, preheat the oven, and put the fish in for the prescribed amount of time. Be sure to check the fish often to ensure that it doesn't overcook.

* When cooking fish that has not been boned, such as trout or pan fish, the meat should not drop off the bones, but instead should slightly resist removal.

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

* Fish sticks to the grill very easily, so proper lubrication is essential.

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Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.

Usually I catch my own fish to cook, but occasionally I go and buy in from the store. There are many things to keep in mind when buying and cooking fish. Below are some tips for you to remember...

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.

* Fish sticks to the grill very easily, so proper lubrication is essential.

* When pan frying fish, fill a skillet with 1/8 to 1/4 of an inch of oil and preheat to 350 degrees.

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Fish can be steamed or poached and get excellent results. To steam fish, place it in a metal or bamboo steamer. Place the steamer into a saucepan that has water that has been seasoned with lemon, ginger, or any seasonings from your favorite recipe. The fish can be poached by lowering it into a liquid that is simmering but not boiling. A boiling liquid will cook the fish too quickly and cause the outside of the fish to overcook. The poaching liquid can contain any aromatic herb or vegetable that you enjoy. Cooking times are only a few minutes and depend on the thickness of the fish. As always, test the fish if fully cooked with the color and flake tests.

Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.

* Be careful not to over stuff the fish if you are using a breadcrumb stuffing, because breadcrumbs expand when cooking.

* When cleaning fish, avoid rough treatment because wounds in the flesh can allow the spread of bacteria.

* Rub lemon juice on fish before cooking. This will help the fish maintain its color and add to its flavor.

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Baking is the best option for the person who does not want to watch over the fish during cooking. You can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don't overcook the fish.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Fish also makes a healthy meal, and grills up quite easily. Seafood does present some grilling challenges, however, here are some tips should help you on your way to grilling great seafood.

* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

* If the fish has been properly cooked, the meat will appear opaque but will still be moist.

* If you are using fillets, you can sandwich them with stuffing or roll them up, then oven-bake them.

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Frying your fish is also a popular way to cook your fish for dinner. The good thing about frying your fish is that you can pick many different kinds of seasonings to put on your fish to fry it. When you begin frying your fish, you should cook it evenly on both sides of the fillet. The one thing that you should understand is each side of the fish will not take the same time amount of time to cook. The first side will usually take longer because it is also cooking the inside as well as the outside.

A freshly caught fish can be cooked in a thousand and one ways. Any fisherman worth his salt has his own unique way of cooking a freshly caught trout, salmon or whatever fish he caught. So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

* Cook it as soon as possible to minimize the loss of juices.

* Fish sticks to the grill very easily, so proper lubrication is essential.

* Make sure that the butter is extra hot but not yet burning.

* To steam fish, put it in a steamer over boiling water and make sure you use a tight fitting lid.

* To prevent overcooking, you'll need to pull it out slightly before it's done.

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Grilling is the first option for cooking your fish in you are looking for a healthier way. Grilling can be complex unless you understand the basic principles of how the fish actually cooks. When you put your fish on the grill, it's still cold so it will take some time to warm up the whole fish. Depending on the overall weight of the fish will determine how long the fish needs to be cooked. The thicker the fish is, the longer you will have to cook the fish on each side.

Remember these easy tips with buying and cooking fish:

* Washing of the hands before touching the fish is important.

* To check the fish for doneness, use the tip of a sharp knife and cut through the thickest part of the fillet.

* Season your batter to your heart's content, salt and pepper never goes wrong.

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