How to Cook Fish

The category of fish for the purpose of this web page is extremely broad. And it is not my intention to go into great detail by classifying all species of fish here. For the most part, fish are non-tetrapod chordates—animals with backbones, gills, and fins. There are naturally exceptions to the rule being that there are 28,000 known species of fish in the world. Fish are of enormous importance around the world as food, either caught wild or raised like livestock on farms. And we all know fish is good for your brain and heart, and it is low in calories.

Types of Fish

At the grocery store you will find a several commonly consumed fish either fresh or frozen. When buying fresh fish, you will want to smell the fish. If it smells foul, don't buy it. If you are buying fresh whole fish, look into its eyes. If they are cloudy, the fish is old and should not be consumed. Frozen fish qualities vary, but for many Americans who don't live close to an ocean, this may be your only option. There are some markets that have large tanks of live fish, and they kill to order. Once you purchase fresh fish, it should be prepared immediately, as it is extremely perishable. If you can't use it right away, freeze it.

Cooking Fish

Americans seem to have an obsession with deep-fried fish. Well, actually, so do the British, Irish, and Scottish. I guess I see their point. I mean deep-fried things are really, really tasty, but it turns out not so good for you. Because of the wide range in variety and species, the cooking applications of fish are endless. Whether it's broiled, grilled, steamed, boiled, pan fried, or raw (sashimi); fish is flat-out delicious and good for you. I hope to cover it all, but it will take some time. I guess that means I have to cook and eat a lot. Well, What do you know? My two favorite things.