Master Guide: How to Cook Fish Perfectly Every Time

Select Fresh Fish

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The journey to perfectly cooked fish begins at selection. Look for fish with clear, bright eyes, shiny scales, and firm flesh that springs back when pressed. Fresh fish should smell like the ocean – clean and briny – never fishy. If buying fillets, they should appear moist but not slimy, with no discoloration or brown edges. When possible, purchase fish the same day you plan to cook it. If that's not feasible, store it in the coldest part of your refrigerator and use within two days.

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Prepare the Fish

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Start by patting the fish dry with paper towels – this is crucial for achieving a good sear or crispy skin. If the recipe calls for skinless fillets, remove the skin by sliding a sharp knife between the flesh and skin, working from tail to head. Season both sides generously with salt and pepper. For enhanced flavor, consider adding herbs, citrus zest, or spices. Let the fish come to room temperature for 15-20 minutes before cooking, which promotes even cooking.

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Choose Your Cooking Method

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Select a cooking method based on the type and thickness of your fish. Pan-searing works well for firm fish with skin, while gentle poaching is perfect for delicate varieties. Baking is foolproof for most types, especially thicker cuts. For thin fillets, stick to quick-cooking methods like broiling. Match the technique to your fish: oily fish like salmon can handle high heat, while lean fish like cod benefit from gentler methods.

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Master the Timing

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The golden rule for cooking fish is the 10-minute rule: measure the thickest part of the fish and cook for 10 minutes per inch of thickness. For pan-searing, this typically means 4-5 minutes per side for a 1-inch thick fillet. Look for visual cues: fish is done when it turns from translucent to opaque and flakes easily with a fork. The flesh should be just barely opaque in the center – it will continue cooking slightly after removal from heat.

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