Thaw it slowly. SLOWLY. In the refrigerator for a couple of days is best.
The first time you cook it use only olive oil salt and pepper. This will tell you if the fish is any good. Sometimes frozen fish isn't good.
I prefer a grill or a hot pan. Be careful it cooks quick.
Do NOT overcook it. That will make it bad regardless.
The ultimate (and very common) sin in cooking fish is overcooking.
I believe many people hide the taste of fish behind a marinade. Any recipe requiring marinading for 2-3 days is clearly written by someone who either gets bad fish to begin with or doesn't like fish.
For example, I don't much care for king mackerel no matter how you cook it. Smoked KM with a bunch of mayonnaise is just hiding what the fish is.
But its little sibling, Spanish Mackerel, grilled whole on the coals is a thing of beauty.
THe simpler the prepartion the more you can tell Black Cod from Halibut, Wolffish from Wreckfish, Smelt from sardines.
Finally-
Do NOT OVERCOOK IT!!!!
The first time you cook it use only olive oil salt and pepper. This will tell you if the fish is any good. Sometimes frozen fish isn't good.
I prefer a grill or a hot pan. Be careful it cooks quick.
Do NOT overcook it. That will make it bad regardless.
The ultimate (and very common) sin in cooking fish is overcooking.
I believe many people hide the taste of fish behind a marinade. Any recipe requiring marinading for 2-3 days is clearly written by someone who either gets bad fish to begin with or doesn't like fish.
For example, I don't much care for king mackerel no matter how you cook it. Smoked KM with a bunch of mayonnaise is just hiding what the fish is.
But its little sibling, Spanish Mackerel, grilled whole on the coals is a thing of beauty.
THe simpler the prepartion the more you can tell Black Cod from Halibut, Wolffish from Wreckfish, Smelt from sardines.
Finally-
Do NOT OVERCOOK IT!!!!
Statistics: Posted by mrgeeze — Tue Dec 10, 2024 10:52 am — Replies 8 — Views 422