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METHODS OF COOKING FISH



Fish may be boiled, steamed, baked, fried, broiled or sauted. The effect of these different methods is exactly the same on fish as on meat, since the two foods are the same in general construction. The cookery method to select depends largely on the size, kind, quality and flavor of the fish.


Just as an old chicken with well-developed muscles is not suitable for broiling, so a very large fish should not be broiled unless it can be cut into slices, steaks or thin pieces. Some varieties of fish are more or less tasteless. These should be prepared by a cookery method that will improve their flavor or if the cooking fails to add flavor, a highly seasoned or highly flavored sauce should be served with them. The acid of vinegar or lemon seems to assist in bringing out the flavor of fish, so when a sauce is not used, a slice of lemon is often served with the fish.