The best way to thaw frozen fish is to plan ahead and defrost it overnight in the refrigerator. Although there are faster methods available, this one best prevents loss of moisture.Know More
Seafood needs special care because it can spoil so quickly, and thawing at room temperature or in warm water can cause bacteria to multiply rapidly. If you do not have enough time to thaw fish in the refrigerator, a faster way to do it is by placing the fish in a sealed plastic bag under cold running water for about an hour.
Alternatively, you can thaw frozen seafood in a microwave oven. Use the lowest setting available and stop before the fish starts cooking. It should still be icy, but pliable. Use a microwave only if you plan to cook the fish immediately.Learn more about Seafood
It is not recommended that fish be marinated overnight in the refrigerator. Marinating fish for too long causes the fish to become mushy and fall apart.Full Answer >
For the high heat involved in deep frying fish, the best oil is one with a high smoke point, such as peanut oil, canola oil, sunflower oil and safflower oil. The smoke point is the temperature at which a fat starts breaking down and smoking due to the heat. With smoke points well above 400 degrees, these oils generally maintain proper deep-frying temperatures safely without burning.Full Answer >
The best, most effective way to cook frozen shrimp is to thaw it before cooking. After the shrimp is thawed, it can be cooked in a variety of different ways.Full Answer >
Depending on the desired taste and texture, a mackerel fillet can be quickly pan fried, grilled or oven baked. Cooking mackerel is easy using one of these three simple methods, explains the Food Network.Full Answer >