If you’re a fan of fish, you must like it moist and tender. Fish comes in many varieties, and every fish tastes different from the others. Although fish is not very popular in all Indian households, it is predominantly eaten in coastal areas like Bengal and South India.
In Indian cooking we use fish having its origin from fresh water or sea water. Among seafood, fish is popular as it takes less time to cook and delicious as well. Sea water fish include Katla, Rohu, Pomfret, Hilsa and others. Fresh water fish are Kajuli, Telapia, Tengra and others. There are numerous recipes for each of these fish.
We love to have fish prepared in the restaurant. They are either fried, baked, or cooked in curries. However, it becomes challenging when fish are prepared at home. Often, the fish becomes hard and rubbery in texture due to several reasons. Besides, it becomes very disappointing to be served in front of family or guests. If you carefully investigate it, you’ll notice that we overlook some of the crucial steps that lead to ruining the fish's quality.
We have jotted down some common mistakes that you must avoid while preparing fish. Take a look:
- Inspect The Quality Of The Fish During The Purchase
This is a simple rule: if the quality of the fish is bad, no matter how much you try, the fish will taste bad. Give the fish a quick inspection before you buy it. You must buy fish with shiny eyes and a firm texture. It shouldn’t look dull or have a strong odour.
- Ensure The Fish Is At Room Temperature Before Cooking
Often, we forget to take the fish out of the fridge before cooking. The prime rule for cooking fish is that it must be brought to room temperature. Although the step might seem unnecessary, it is crucial as it will directly impact how it turns out. Putting chilled fish straight on the pan will result in uneven cooking.
- Heat The Pan Before Placing The Fish
The pan must be allowed to heat properly, and so should the oil. You need to be patient to cook the fish properly. If you put the fish on a cold pan, there is a high chance of it getting stuck to the pan, thus affecting the texture of the fish. Besides, oil needs to reach steaming hot temperatures in order to fry the fish appropriately.
- Avoid Adding Salt At The Wrong Time
If you’re putting the salt in the middle of cooking the fish, you need to stop right there. We commonly do this while cooking other dishes, you must avoid it when cooking fish. Salt has the ability to absorb moisture, which will make the fish really dry. Always add the salt towards the end of cooking, when it’s almost done.
- Allow The Fish To Cook Without being Touched Repeatedly
This is one of the common habits you must avoid. You should not keep fidgeting with the fish with the spatula or try to flip it unnecessarily. This will ruin the texture. Give it time to cook properly on one side, and then flip it to the next side.
- Avoid Overcooking The Fish For Long Period Of Time
You must have tasted fish once in your lifetime that seemed too tough, hard, and rubbery. This shows signs of being overcooked. Do not let it cook in the pan for too long. The general time for your fish to cook properly is 5-7 minutes. This may vary depending on the type of fish you’re cooking.