CLEANING FISH , COOKING FISH , FILLETING FISH , GUTTING FISH , PREPARING FISH , SCALING FISH , STEAKING FISH
Posted by PHRED NELSON
We know you’re most likely drained from being in a boat or scrambling around a bank, but this is one task you’ll want to address in short order. Fish will keep in cool water or on ice for a time, but are best processed while they are still fresh.
BAKING FISH , BROILING FISH , COOKING FISH , DEEP FRYING FISH , FRYING FISH , GRILLING FISH , POACHING FISH , PREPARING FISH , SMOKING FISH , STEAMING FISH
Posted by STAFF ACCOUNT
One of the first things to consider when cooking fish is what TYPE of fish am I cooking? Fish are broken down into a few categories - Oily, Lean, and Catfish. If you’re unsure, a good rule of thumb is that white-flesh is usually lean, and dark or pink-fleshed fish tends to be oily.