Fish Cooking Methods: Which Method Works for Which Fish?

Each type of fish has a suitable cooking method. Fat content, texture, and size affect which technique works best. Choosing the right method can preserve the fish's texture and bring out its flavor. Here are common fish-cooking techniques and the types of fish that suit them.

Frying and shallow-frying

Frying is one of the most common ways to cook fish. Small fish can be fried whole, while larger fish can be cut into steaks or fillets. Small fish such as anchovies and gilthead seabream are especially suited to this method. Lightly coating the fish with cornmeal or semolina before frying helps create a crisp crust and keeps it from falling apart. Shallow-frying uses less oil in a nonstick pan and gives a lighter result; it is especially suited to fish fillets.

Grilling and baking

Grilling works well for fatty fish such as salmon. The fish's own fat renders during grilling and helps keep the flesh from drying out. Heat and oil the grill grate thoroughly before cooking so the skin is less likely to stick. Baking is often used for larger fish. A whole fish can be prepared with lemon slices, fresh herbs, and olive oil, then baked over moderate heat so the flesh cooks without falling apart.

Steaming and marinating

Steaming cooks fish without direct contact with water and helps preserve moisture and nutrients, making it a common choice for lighter meals. To marinate fish, leave it in a prepared sauce for a set period before cooking. A marinade made with lemon, olive oil, garlic, and fresh herbs can add aroma and soften the texture. Marinating time can range from 20 minutes to several hours, depending on the type of fish; keep the fish in the refrigerator while it marinates.

Smoking, gravlax, and salt-baking

Smoking gives fish a distinctive smoky flavor; hot smoking also cooks it, but cold smoking does not. It is generally used for fatty fish such as salmon and mackerel. Gravlax is made by curing fish with salt, sugar, and dill and leaving it chilled for a period; it is cured rather than cooked. Cold-smoked fish and gravlax should be treated like raw fish; pregnant women should eat them only after cooking them until steaming hot. For salt-baking, bury the fish in a thick layer of salt and bake it. The salt crust retains moisture for a juicy result. Break and remove the crust before serving; the fish usually does not need additional salt.

How can you tell when fish is cooked?

Insert a fork into the thickest part and gently twist. The fish is cooked when the flesh flakes apart easily. Flesh that still looks glassy and translucent is raw and needs more cooking. Overcooked fish becomes dry and rubbery, so check it shortly before removing it from the heat and cook for a few more minutes if needed. Turn thick fillets once halfway through cooking to help them cook evenly on both sides. Starting with fish that is close to room temperature can also help it cook evenly. Salting just before cooking may help prevent the fish from releasing moisture too early and keep its texture firm.