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Avoid Over Cooking!
Resist the temptation
to over cook your fish until it "flakes." Flaking indicates the fish
in becoming dry and overcooked.
Fish
is fully cooked when the color turns from translucent to opaque
(usually white). The U.S. food and Drug Administration (FDA) suggest
cooking to an
Internal Temperature
of 145 degrees F.
Meat and Fish Internal Temperature Cooking Chart
Buy a good
Cooking
or Meat Thermometer
and please use it!
Check out
How To Select, Buy, and Cook Fish and Seafood
for more information.
Cooking Fish - The 10-Minute Rule:The biggest mistake
most people make in cooking fish is to over cook it.
Regardless of the
fish or the cooking method (grilling frying, baking, poaching,
steaming, or broiling), there is one basic rule of thumb that can be
followed. Measure the fish, whether it be whole, in steaks, or in
fillets, at its thickest point. Then cook exactly ten minutes for
each measured inch of thickness. Fifteen minutes if it is enclosed
in aluminum foil or baked in a sauce. For frozen, unthawed fish,
double the cooking time.
If your are baking them in an aluminum foil package with the edges sealed, allow
a little extra time for the heat to penetrate the foil - five minutes more for
fresh fish, ten minutes for frozen fish.
To test for doneness, separate the fish with a fork or tip of a knife.
REMEMBER: Fish will
continue to cook after it is removed from the heat source.
Fish
and Seafood Sauce
Recipes
Cilantro-Lime Sauce
Cilantro Lime Sauce is excellent serve on any and all seafood. We
like to use it on our fish tacos. So easy to make and so good!
Cocktail Sauce
Try this sauce with your next shrimp cocktail.
Creole Tartar Sauce
From
the recipe files of Robert
Hammond, chef and owner of
The Kitchen at Honeyman Creek Farm in Warren, Oregon.
Cucumber-Caviar Sauce
A very gourmet sauce
that goes well with either smoked or baked salmon.
Dill Sauce
A very easy-to-make gourmet dill sauce that goes well with any type of seafood.
Homemade Tartar Sauce
You'll never buy tartar sauce from the store again after you taste this
delicious, easy-to-make recipe!
Lemon Sour Cream Sauce
This lemon sauce is especially
good with salmon, but goes well with any fish or seafood.
Pinot Gris-Dijon Sauce
A wonderful Dijon sauce that will go with any seafood or fish that you want to
serve.
Pinot Noir Syrup
Reducing the pinot noir wine and adding a good quality balsamic vinegar, make
for a wonderful sauce to serve with your salmon.
Tarragon Mayonnaise
Excellent served with poached fish and crab cakes.
Thousand Island Dressing
I serve this wonderful Thousand Island Dressing with salads, spread on
sandwiches (especially Reuben Sandwiches), and seafood. It is so easy to make
and so good!
Truffle-Onion Sauce
This
wonderful and spectacular
recipe is
excellent served with
any type of poached fish (especially salmon).
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