Cooked Shrimp Recipes - Learn All About Cooking Fish

To preserve a fish's moisture, there are a couple steps that can be taken. First, coat the fish with oil. Oil will seal a portion of a fish's moisture inside. Next, keep careful watch over the fillets and flip them as soon as a cut into the fish reveals that the fish is cooked at least half way through. Once flipped, watch the fillets closely and remove the fish from heat as soon as it is cooked through.

Another option is to place the fish on, or wrap the fish in, aluminum foil. The foil will capture the moisture and allow the fish to marinate in its moisture while cooking.


You do have to clean your fish thoroughly, inside and out, before deboning it. After it has been gutted and rinsed thoroughly, lay the fish on its side and cut straight down, just behind the gills, until the knife reaches the backbone. Make sure that the knife is positioned flat against the backbone, parallel to the surface, with the sharp edge facing the tail. Then cut along the fish, following the backbone all the way down to the tail. Turn the fish over and repeat on the other side.




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Click Here to learn how to cook fish, salmon & seafood with ease!

Make sure you check out the salmon recipes, they have always been my favorite.

Shrimp Sauce

Ingredients:

1/2 cup Soy Sauce
1 tsp smoked Sesame Oil
1 tsp Ginger, minced
1 Tbsp Rice Wine Vinegar
1 tsp Garlic, minced
1/2 tsp Red Pepper Flakes

Directions:

In a large bowl, combine all ingredients and blend well. Serve shrimp sauce with skewered shrimp or deep fried shrimp.

These easy tips should give confidence to prepare fish dinners at home. Fish is a delicious source of protein and should be included regularly in a healthy diet.

* When baking fish, you want to use high heat, typically between 400 and 450 degrees.
* Allow extra time if fish will be baked while packed in an aluminum foil and allow extra time for the penetration of the heat.
* When Grilling Fish, it should be grilled with high, indirect heat.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* A temperature between 350°F and 375°F is an ideal range for deep-frying. The correct temperature can be determined with the use of a candy thermometer.