STAY INSPIRED with a Monthly Newsletter Sign Up

Cooking Tips

How to get the best out of your seafood.

  • For many recipes, frozen fish can be cooked straight from the freezer; thawing is recommended for breading, marinating or frying fish fillets.
  • To keep cooked fillets warm, place on a platter in an oven at low heat.
  • Cover with a damp paper towel or cloth, until ready to serve.
  • Fish fried at low temperature may absorb a lot of fat. 375°F / 190°C is recommended for best results.
  • In the microwave oven, fish fillets should be cooked at high power for approximately 3 minutes per pound.
  • To thaw fish fillets in a microwave, allow 6 to 8 minutes per pound at 30% power (or according to your microwave instructions).
  • Cook thawed fish 10–12 minutes for every inch of thickness in a 450°F / 230°C oven. Double this time per inch for frozen fish.
  • Fish is cooked properly when the flesh becomes opaque and flakes readily.
  • When poaching or simmering fillets, don't allow the liquid to boil, as this will break up the tender meat.
  • Never overcook fish. Overcooking dries out and toughens the flesh, ruining its delicious flavor and texture.
  • Thinner pieces of fish need basting while broiling. Try lemon juice, wine, and herbs mixed in a little olive oil.
  • Wipe your fillets dry before frying, then add butter or cooking oil. This will prevent splattering.
  • When sautéing fillets, don't crowd them in the pan. Tightly crowded fish may steam and not reach a golden brown color.
  • To prevent fish fillets from sticking to the barbecue grill, place them on a layer of aluminium foil.
  • Many recipes can be prepared ahead, covered, and refrigerated up to 6 hours. Check recipes for “Cook Ahead” options.
  • Test for doneness before extending cooking time. Fillets are generally cooked when opaque in color and flake easily when tested with a fork or when they have an internal temperature of 165°F.
  • Barbecues aren't just for summer anymore! Try preparing Fish Fillets in Foil on the BBQ anytime.
  • Fish is juicier when cooked from the frozen state. However, certain recipes do require fish to be thawed.
  • Always keep frozen fish at 0 degrees F or – 18 degrees C. Do not store for more than 6 months.
  • Fish is most flavorful when served hot, immediately after cooking.
  • Lightly grease your dish with butter, margarine, or oil to prevent fish fillets from sticking during cooking.
  • Place lemon slices under your fillets to keep them from sticking to the baking dish.
  • Marinating can give fish extra flavor and help prevent it from drying out.
  • It's easier to cut fillets into serving-sized pieces before they're cooked. This also saves cooking time.
  • When poaching fillets, a few peppercorns in the water will add a unique and pleasant flavor.
  • To enhance the flavor of your fillets, dip them in salted milk before frying.
  • There are countless ways to enhance the flavor of fish without distracting from its natural good taste.
  • Experiment with spices, herbs, fruits, and vegetables to add pleasant flavors and garnishes to fish dishes.
  • Microwave cooking is an excellent way to preserve the delicate flavor and texture of fish; cooking time is minimal and the fish stays moist. Most of all, the kitchen keeps cool in the hot summer.
  • Marinating time, if needed, should be no longer than 15–30 minutes in the refrigerator, especially when fillets are thin.
  • Tilapia is delicate and cooks quickly, thaw only when pan frying or breading.