Techniques for Cooking Fish

There are a number of different cooking methods available for fish, including roasting, frying, grilling and steaming. However, whichever method you use, always try to cook fish on the day that it is bought, and cook it for as short time a time as possible at a low heat. High temperatures and prolonged cooking times will destroy the fish's flavour and toughen the flesh.

In general, you should allow 200-225 g (7-8 oz) of fish per person, or a good sized fillet.

Baking
Roasting whole fish, fillets and steaks ....
Deep Frying
How to deep fry fish so that it is crispy on the outside, whilst remaining moist in the centre ...
Grilling
A quick and healthy way to cook cutlets, fillets and small, whole fish ...
Poaching
A gentle way cooking all types of fish ...
Shallow Frying
Tips on how to shallow fry cod, trout, sole and halibut
Steaming
Cooking fish in a steamer ...