Tip of the Day: Cooking Times for Fish

Knowing the actual cooking time when you prepare fish is very important. Fish loses its taste and moisture if you overcook it. It becomes very hard and dry. What should have been a delicious dish can be a total mistake if you are not careful. Remember: an undercooked fish can be heated for additional time if needed, but you will not be able to save your overcooked dish. 
You can start experiencing with easy species: salmon or cod can be poached, grilled, baked or steamed!

                                  

In the oven:

Pre-heat the oven at 190C-210C. Cook the fish 5-6minutes per cms of thickness (measured in the thickest part of the fish). It is the same for fillet, whole fish, loins). The meat must be opaque (as opposed to translucent when the fish is raw). 

In a frying pan:

Heat 1tbs oil in the pan. Cook the fish (fillet, loins or small flat fish) during 4-5 minutes on each side  for a 2.5cms thickness. 

For scallops: heat up 10g butter and 1tbs olive oil in a frying pan and cook the scallops for 1-2minutes on each side (depending on the size), until golden. 

 

Poached:  

 Boil water with a bouquet-garni. Make sure there is enough water to cover the fish completely

Add the fish and bring the water to a simmer. It should not be boiling strongly. Cook for the following time:

- 6 -7 minutes for a fillet
- 10 minutes for a loin
- Crab, Lobster : 18minutes/kg

 

Steamed:   

-Fillet: 7-10minutes depending on the weight

-Loins: 10-15 minutes (10minutes for pink)

-Whole Fish (600g): 20-25minutes

-Scallops (100g):2-4minutes (2minutes for seared)