The Home Cook’s Guide to Perfect Fish
Cooking fish at home becomes simple when you treat it differently from meat: shorter cook times, gentle flipping, and sauces added at the end.
Choosing fillets
- Look for firm flesh and a clean, mild smell
- Ask for similar thickness so cooking stays even
- Frozen fillets are excellent when thawed overnight in the fridge
Methods at a glance
Pan-sear thin fillets, roast salmon and thicker cuts, poach delicate fish in broth, grill sturdy steaks with oil and high heat.
Doneness cues
Fish is done when it flakes easily and reaches 145°F in the thickest part. Remove from heat slightly early and let carryover cooking finish the job.
Ready to cook? Try fourteen fish recipes you’ll enjoy.
