For the Table
Fish is easy to cook, as long as you keep in mind it’s more delicate than meat or poultry, and requires some special care.
Clean fish with a sharp, flexible knife. You don’t need to gut or scale a fish unless you’re cooking it whole or with the skin on. Keep fish as cold as possible, and if you’re storing fillets for a few days, rinse them in salt water to remove any viscera.
Fish should be cooked to an internal temperature of 63°C or until the flesh is opaque and flakes easily with a fork. A general rule is to cook fish seven to 10 minutes per inch of thickness. For a crispy coating when frying, turn the fish only once. And when barbecuing, make sure the grill or basket is clean and lightly oiled.