Freshwater Fish Recipes

Subcategories

There are 4 subcategories to this category.

For safety as well as cooking success, it's critical to use high quality fish for your freshwater fish recipes. If you've caught the fish yourself fresh out of the water, you're set, just be sure to properly store it at the appropriate temperature. If you're like the rest of us, you'll be purchasing your fish from the market. There are a few things to keep in mind when picking out the main ingredient of your freshwater fish recipe.

Fresh fish should be purchased from a vendor that stores all their seafood in a very cool refrigerator or over melting ice. There should be minimal odor, no off-scents or low tide, fishy smells. The fish should appear moist, with firm and elastic flesh.

It is preferable to purchase frozen freshwater fish that is vacuum packed with no signs of frost or ice crystals within the package. Any fish purchased marked "previously frozen" should be cooked immediately and not be refrozen. Only freeze previously frozen fish after it has been cooked.

Fish is best cooked quickly using high heat. The rule of thumb for determining doneness for any high heat method is to cook ten minutes for every inch thick. When properly cooked, fish is barely opaque and will flake apart easily when cut with a fork.

There are many methods of cooking used in freshwater fish recipes. Here are just a few:

• Bake
• Broil
• Barbecue
• Poach
• Steam
• Deep fry
• Pan fry

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