The sheer range of cooking methods—from a deep, smoky grill to a light, aromatic steam—means you can tailor any fillet to perfection. Bring the flavour to life with simple additions like fresh citrus and potent spice blends. A simple marinade is all it takes to elevate your meal to gourmet status. While enjoying this culinary freedom, make the responsible choice: always seek out sustainable, responsibly sourced fish to ensure both your meal and the health of our oceans are protected.
The best cooking method for fish depends on the type of fish, its fat content, and the desired flavour or texture. Here are some popular methods and their ideal uses: Grilling: Perfect for firm, meaty fish like salmon, tuna, or swordfish. Grilling imparts a smoky flavour and creates a slightly crispy, caramelized exterior while keeping the inside tender and juicy.
Steaming: A healthy, fat-free method ideal for delicate fish such as cod or sole. Pretty much, most ways to cook......
Baking
- Best for: Thick, firm fish, like salmon, cod, halibut, or whole fish. Baking/Roasting
- How: Cook in an oven at 375–425°F (190–220°C). Season the fish with herbs, spices, or marinades, and bake until the flesh flakes easily with a fork.
- Advantages: Even cooking and minimal oil required. Great for delicate flavours
Grilling using a (Indoor BBQ)
- Best for: Sturdy fish, like swordfish, tuna, salmon, or shellfish.
- How: Cook over medium-high heat on a well-oiled grill. Use a grill basket for delicate fish to prevent sticking.
- Advantages: Adds a smoky flavour and works well with marinades and dry rubs.
Pan-Seared
- Best for: Thin fillets like tilapia, trout, or snapper, and fatty fish, like salmon.
- How: Heat oil or butter in a Pan over medium-high heat, then cook the fish skin-side down first. Flip for even cooking.
- Advantages: Quick and produces crispy skin and flavourful browning.
Steaming
- Best for: Lean, delicate fish like flounder, sole, or haddock.
- How: Use a Steamer or foil packets with herbs, citrus, and vegetables. Steam for 6–10 minutes, depending on the thickness.
- Advantages: Retains moisture and nutrients without added fat.
Poaching
- Best for: Mild-flavoured fish, like cod, haddock, or sole.
- How: Submerge the fish in simmering liquid (water, broth, wine, or milk) and cook gently.
- Advantages: Soft texture and infused flavours from the liquid.
Frying (Deep or Shallow)
- Best for: Firm, breaded fish, like cod, tilapia, or catfish.
- How: Coat the fish in batter or breadcrumbs, then fry in a deep pan in hot oil until golden.
- Advantages: Crisp, flavourful crust with moist interior.
Smoking
- Best for: Fatty fish, like salmon, trout, or mackerel.
- How: Use a Smoker to cook fish at low heat for several hours.
- Advantages: Imparts a deep, smoky flavour.
Tips for Cooking Fish:
- Avoid overcooking; fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Pair cooking methods with the type of fish for the best results (e.g., grilling for firm fish, steaming for delicate types).
- Experiment with seasonings like lemon, dill, garlic, and spices to enhance flavours.