{"id":1849,"date":"2005-01-27T23:30:00","date_gmt":"2005-01-27T23:30:00","guid":{"rendered":"http:\/\/www.flubu.com\/blog\/2005\/01\/27\/recipe-fish-cooking-tips\/"},"modified":"2005-01-27T23:30:00","modified_gmt":"2005-01-27T23:30:00","slug":"recipe-fish-cooking-tips","status":"publish","type":"post","link":"https:\/\/www.flubu.com\/blog\/2005\/01\/27\/recipe-fish-cooking-tips\/","title":{"rendered":"[Recipe] Fish cooking tips"},"content":{"rendered":"<p><!--cut=\"Tips for proper fishy goodness\"--><br \/>\n<b>Basic Rules<\/b><\/p>\n<ul>\n<li>Always pat the fish dry with an absorbent paper towel before cooking it.\n<li>Handle gently and as little as possible during and after cooking so that the fish looks its best.\n<li>Thickness, not weight, determines the ideal cooking time.\n<li>Lean fish cook more quickly than fatty fish.\n<li>Cooking is complete when white drops appear on the outer surface. The flesh is then opaque and breaks up easily.\n<\/ul>\n<p><b>Poached fillets<\/b><\/p>\n<p> &#8211; Fillets are cooked in simmering broth, just below boiling, to preserve tenderness.<br \/>\n&#8211; Poaching lets liquids penetrate fish meat evenly. Gradual cooking means fish are less likely to dry out and fall apart.<br \/>\n&#8211; Aromatic agents such as court bouillon, fish stocks, aromatic vegetables, white or red wine, or fresh herbs improve the taste of poached fillets.<\/p>\n<ul>\n<li>Bring the cooking liquid to boil in a saucepan.\n<li>Drop fillets in enough liquid to cover them completely.\n<li>Simmer, making sure the liquid does not boil.\n<li>Cover and poach on very low heat 5 to 8 minutes per cm of thickness (10 to 14 minutes per inch).\n<li>Remove and serve.\n<\/ul>\n<p>Tip:<\/p>\n<p>For fillets placed in cold liquid, calculate cooking time from the point when the liquid starts simmering.<\/p>\n<p><b>Steamed fillets<\/b><\/p>\n<p>&#8211; Steam fillets in court bouillon, white wine, or fish stock using a perforated basket or steam flower in a covered saucepan.<\/p>\n<ul>\n<li>Trim fillets to no more than 5 cm (2 in.) in thickness for even cooking.\n<li>Bring the liquid to a boil in a saucepan.\n<li>Place fillets in a single layer in the perforated basket or steamer, over the simmering liquid. The cooking liquid should not touch the perforated basket or steamer.\n<li>Cover to trap and concentrate aromas from the cooking liquid.\n<li>Steam 5 to 8 minutes per cm of thickness (10 to 12 minutes per inch of thickness).\n<\/ul>\n<p><!--\/cut--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Basic Rules Always pat the fish dry with an absorbent paper towel before cooking it. Handle gently and as little as possible during and after cooking so that the fish looks its best. Thickness, not weight, determines the ideal cooking time. Lean fish cook more quickly than fatty fish. Cooking is complete when white drops&#8230;<\/p>\n<p class=\"more-link-wrap\"><a href=\"https:\/\/www.flubu.com\/blog\/2005\/01\/27\/recipe-fish-cooking-tips\/\" class=\"more-link\">Read More<span class=\"screen-reader-text\"> &ldquo;[Recipe] Fish cooking tips&rdquo;<\/span> &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1849","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p3u9vK-tP","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/1849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/comments?post=1849"}],"version-history":[{"count":0,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/posts\/1849\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/media?parent=1849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/categories?post=1849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.flubu.com\/blog\/wp-json\/wp\/v2\/tags?post=1849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}