Cooking Fish

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About
The actual cooking of the fish is probably the most difficult and crucial part of any of these recipes. Fish is so easy to overcook and so difficult to get just right – it is almost done, just needs a few seconds more and it will be ready, when the telephone rings or the door bell goes, you answer it and, too late, you are having dry, tasteless fish again!

Fish is cooked at a much lower internal temperature than other meats and therefore it cooks quicker – when it reaches about 63°C/145°F, it is ready; once over that temperature, the water in the structure of the fish runs out, the meat becomes dry very quickly and, as the flavour is contained in the water, tasteless.