Fish

Fish, unlike meat, has very little connective tissue and what it has, softens quickly. Fish cooks in a short time and will fall apart if it is overcooked. Because of the lack of connective tissue you never have to worry about fish being tough. Most fish is cooked at high temperature. Long or slow cooking makes it dry. Fish is usually cooked in fat and is well browned to bring out the flavor and add richness. Sometimes it is boiled. Then the temperature should be barely simmering. Fish is at its tastiest when it is in season and is freshly caught. Just as important is the fact that fish is always most economical when in season. All fish calls for some kind of sauce, even if it is just melted butter with a little lemon juice, possibly seasoned with fresh herbs such as parsley, dill or chives. The more elaborate sauces go well with all but the most superior flavored fish.