First, you need to select the right quality of fish. Salmon is regarded as one of the world’s great game fish, but what you see at the fish market today is usually some sort of farmed product. If you’re lucky enough to get some of the better farmed fish you will get a better quality. If you’re not a fish conniseur then you probably won’t notice the difference. Once in a while you might get your hands on native fish from the west coast – then you’re in for a real treat!
The most important part is that the seafood must be really fresh. Not more than 1 or 2 days old, at most. Don’t worry about the color of the flesh as it can vary tremendously depending on the strain and the the type of feed where they were harvested. It has no bearing on the quality of the food.
Next, you should bake most fish at a relatively high temperature between 400 to 450 degrees Fahrenheit. This is higher than you might expect, but it has been proven that baking fish at a higher temperature for a shorter period seals in the juices and it stays more moist.
Certain types of fish have higher fat levels so you shouldn’t add anything other greases when cooking.. A benefit of the higher fat content is that it’s a good source of Omega-3 fatty acids that help prevent bad cholesterol.
Finally, you MUST not overcook fish. Bake the fish until it has just lost its translucency and turned opaque. Remove it immediately and be ready to sit down to eat. Do NOT wait until the flesh flakes by testing with a fork. Salmon baked to this point is overcooked.
Master these few simple points for cooking great fish and you won’t go wrong. Then dig out a special marinade and your best birthday cake, and wow your guests when they sit down to eat.
