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Fish is a very economical to prepare as it cooks quickly and thus can actually represent a fuel saving. When cooked, fish loses its translucent look and takes on an opaque white colour. It will also flake easily and has to be considered as a delicate product after preparation.
Fish easily becomes dry and loses its flavour if overcooked, something to be avoided.
The following summary describes the most usual methods of cooking fish and more details will be found in the RECIPE section of this site. Experimenting with different ingredients, herbs and flavourings will usually lead to finding particular preferences to enjoy.
There are 7 basic methods for cooking fish
Poaching:
 This is a suitable method of cooking for most types of fish. Fish may be poached in fish stock, milk. or water with seasonings.
Place the fish in the simmering liquid, bring back to a steady simmer and poach for 5-8 minutes depending on the thickness of the fish (or the fillet). The liquid may also be used as the base for a sauce or soup.
When poaching smoked fish place it in cold, unsalted water and bring to a steady simmer. This liquid is NOT suitable for re-use. 
Steaming:
This method of cooking is particularly suited to fillets or small whole fish.
Season the fish well before placing in the steamer and cover tightly. Place over simmering water and cook for 10-15 minutes depending on the size of the fish. If you do not have a purpose kitchen steamer, put the fish between two plates over a saucepan of boiling water.
Grilling:
 Grilling is cooking under a radiant heat source and is a fast method of cooking that is suitable for fillets or small whole fish.
Line the grill with aluminium foil and brush this lightly with oil. Pre-heat the grill. Use even-sized pieces of fish when grilling so as to obtain a regular result.
If grilling whole fish make two or three slashes through the thickest part of the fish to allow the heat to penetrate. Oil the fish lightly and turn the fish only once during cooking as it is delicate and can easily break.
Baking:
All types of fish can be baked successfully in the oven.
The fish may be filled with a stuffing, placed on a bed of vegetables. wrapped in foil or a greaseproof paper parcel or placed in a casserole dish.
Pre-heat the oven to 190'C/375'F/Gas mark 5., and allow 15-25 minutes depending on the size and type of fish.
Braising.
 This is an 'all-in-one' cooking method where fish is cooked together with vegetables, either on the hob or in the oven. Lightly sauté the selected vegetables in butter or oil. Add the fish, seasonings and liquid. Cover and braise until the fish is cooked through.
Frying.
Frying is probably the most popular method of cooking fish.
shallow frying:
The fish should be coated before frying to protect it and seal in the flavour. Use a mixture of oil and butter when frying and only turn the fish once during cooking.
deep frying: 
Again the fish must be coated before frying. Use a suitable container and heat the oil to 190'C/375'F. Test the temperature before starting to cook the fish. After cooking, drain the fish very well on absorbent paper.
stir-frying:
This is a very fast method of cooking. Use a wok or a deep frying pan. Food for stir-frying should be cut into thin strips and prepared before cooking begins.
This is a very suitable method of cooking firm-fleshed fish.
Microwave Cooking:
Fish cooks beautifully in a microwave oven.
Use a suitable non-metallic dish and cook even-sized pieces of fish together. Fish is so naturally moist that it can be cooked in little or no liquid, so none of the flavour is lost.
When cooking thin fillets, turn the tail piece under to give an even thickness. As cooking will continue when removed from the oven, allow the fish to stand for 2-5 minutes before serving.
for more details on cooking delicious fish dishes, do not hesitate to go to the RECIPES section (CONSUMER section) of Aquamedia.
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