A Few Fish Tips
Canned salmon can contain bits of skin and bone that should be removed before using.
Salmon can contain as much as 20% fat; however, it's rich in iodine and phosphorus and the soluable bones in canned salmon are full of calcium.
To keep fish really fresh, immediately after purchasing (or catching), place in a double plastic bag filled with water and place near the freezer wall. Fish should never be refrozen.
To keep breading on food during frying, add 1/2 teaspoon of sugar to the batter.
Don't overcook fish, it's ready when its opaque white and easily flaked.
Speckled Trout -- Freshwater bass, brook trout, weakfish, perch, pike perch, whiting, scamp, whitefish, pike, haddock, grouper, scrod, pollock, yellow perch
Redfish -- For broiled dishes: sea bass, striped bass, sole, scamp, rockfish, whiting, whitefish, brook trout. For baked dishes and courtbouillon: haddock, large cod, swordfish, turbot, yellowtail, red snapper, pickerel
Red Snapper -- Yellowtail, gray snapper, schoolmaster
Pompano -- Broiled: No Substitute. En Papillote: Red snapper, redfish, bluefish, mackerel (Spanish, Boston, or king), halibut, kingfish, turbot, pickerel
Flounder -- Sole, yellowtail, dab, gray sole, lemon sole, turbot
Drum -- Small striped bass, sea bass, redfish, speckled trout, brook trout
Catfish -- No Substitute
Sheepshead (gaspergou) -- Swordfish, red snapper
Croaker --See Speckled trout
Grouper --See Redfish
Scamp -- See Redfish
Pan frying frozen fillets has several disadvantages. They are more difficult to cook this way; the pan is usually hard to clean; and if the moisture is not well taken care of, the fat will splatter. This is the way to proceed:
-Completely thaw the fish in the refrigerator. Open box and wrap each fillet in a piece of absorbent paper. Refrigerate 1 hour.
-Sprinkle both sides of fillets with salt, pepper and paprika.
-Roll in fine breadcrumbs or fine cracker crumbs or flour. Let the fish stand for 10 minutes, the coating will dry the top of the fish.
-Fry fish in 1/8 inch of hot vegetable oil, or half oil and half butter. Fry over medium low heat, turning the fish only once. Use a spatula to turn the fish.
-The cooking takes 10 minutes per inch of thickness. Measure at the thickest part of the fish before cooking. If only 1/2 inch thick, 5 minutes are required, etc.
-Turn the fillets when 2 minutes of the cooking time are left.
-Warning: If a second batch of fish has to be cooked, wipe the hot pan clean with absorbent paper and add fresh fat; otherwise the second batch will have burnt spots and the fine taste of the fish will be lost.
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