Whether you’re new to cooking fish and shellfish – or someone who cooks them regularly – we sometimes all lack the time or inspiration to think about different ways to prepare them. What’s more, it’s human nature to stick to a good method or recipe once we discover it.
If you’re reading this, then you’re probably already considering eating more fish and shellfish so now it’s time to help increase your repertoire. Fish and shellfish cooking is super-quick which means the loss of nutrients - like healthy omega-3 fats - during the process is minimised. This maximises the health benefits and also makes it a wonderfully convenient meal option. Some preparation methods don’t even require “cooking”, in the traditional sense: Ceviche - the national dish of Peru - is simply fresh fish marinated in citrus juices for a very short time before serving. This means you can have a nutritious tasty fish dish on the table in a matter of minutes.
When you receive your fresh fish delivery from us here at Nutritious Fish, you may already have a recipe in mind. However, fish is so versatile, there are many ways to cook and prepare it. If you’re lacking inspiration, begin with our handy guide below which advises the best way to prepare and cook certain types of fish, and also consider the following factors:
Thickness: one of the main things to consider is the size of the cut of fish – you can buy both prepared fillet portions and whole fillets from Nutritious Fish. Dry cooking methods like roasting, grilling, and baking are better for thicker cuts of fish, oily fish and whole fish.
Natural flavour: we believe some of the best ways to prepare fish are those that retain as much of the natural flavour – and nutrients – as possible. This is great if you lack time or cooking experience, as fish cookery can be very quick and simple. Certain fish and shellfish have a light natural flavour and some a stronger flavour – you really want to be choosing a method that complements this, rather than overwhelms it.
Fat content: leaner types of fish dry out more easily, which makes them better suited for wet cooking methods like steaming and poaching. More oily fish have a higher fat content and are ideal for grilling and roasting – and who doesn’t like crispy fish skin!
Skin off/on: talking of fish skin, whether you’re choosing to leave it on, or take it off, this can affect how you cook the fish. More delicate fish certainly benefit from being cooked skin-on as it prevents them falling apart. And sometimes it’s much easier to discard the skin after cooking than before – although removing the skin is quite easy - see below.