How tasty to cook fish for a diet

Fish is a problem product. The whole point is that it’s not possible to cook fish with delicious food. It does not depend on whether you know how to cook or not. To know, how tasty to cook fish, you need to consider some features of the fish. There is no difficulty in the delicious preparation of fish. You just need to treat cooking with a soul.

If there is a fish on the festive table, try to try it first. This is not because everyone is crazy about fish dishes. Each housewife has a secret of cooking fish, so it’s always interesting to know who and how to prepare similar dishes.

The main secret of cooking fish is that it is necessary, first of all, correctly store it. If the fish is stored in unacceptable conditions for it, it will quickly deteriorate and become delicious in a fish dish, no matter how hard you try to save it with spices and culinary techniques.

remember, that fish are stored in the refrigerator at a temperature of no higher than 4-5 ° C. Pre-it is better to wipe it with a napkin and sprinkle with salt. Some mistresses practice such a storage option: they enclose the fish with nettle, garlic or caramel and store in a cool place. Light and heat make the fish unpleasant and very unpleasant to smell.

Now let’s talk specifically about cooking. How tasty to cook fish, regardless of which fish are used and what method of preparation is used for it? Everything is simple enough.

Try to cook fish on low heat. If you want to cook a fragrant fish -cook it in foil or on the grill. Cooking fish is the last thing you can do with a fish. When cooking, all the taste qualities of fish are lost. But the boiled fish is much more useful. It is less caloric. That’s why boiled fish is used in diets.

Do not salt fish beforehand. This does not apply to the storage of fish, because without salt, it quickly deteriorates. Before cooking, you will still wash the fish and wipe with a napkin. Do not salt it immediately, before cooking.

To find out if fish are ready, it is necessary to pierce the thickest part of the fish with a knife and see if the fibers are easily detached. If it’s easy, the fish is ready.

If the fish is dry or harsh – it is best to serve it with a garnish of peas, mushrooms, parsley, green beans or onions. You can use different sauces. Tomato sauce not only improves the taste of fish, but also adds piquancy.

That the fish does not lose flavor and liquid, it must be glued. In addition, from the breading the crust of fish is even more delicious, not to mention the meat itself.

If you are feeding fish, make sure that the salad and garnish have already been cooked. Remember that the heated fish becomes tasteless. Do not try to keep it warm, hurry to serve hot!

Never do not water red lemon with fish!! She loses not only the color (it becomes pale), but also the taste. But pink salmon, mackerel and herring are fish, which are simply created for contact with lemon and seasonings based on citrus fruits.

To tasty fish, trying to maintain its quality, it is necessaryuse whole fish or pieces that are notched across the fibers. Before cooking, it is necessary to cut the skin in several places so that the fish does not break up during the heat treatment.

How tasty to cook fish? It is necessary not to go too far with spices andheat treatment. All the rest is on the conscience of the fish that you use in your culinary masterpieces. Try to be as cautious as possible about preparing fish dishes, so that there is no poisoning and unpleasant consequences. To do this, observe the storage rules and carefully read the shelf life of fish semi-finished products.
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Three Parts:Mastering the Cooking BasicsDifferent Types of CookingTrying Specific RecipesCommunity Q&A

Fish is an extremely versatile food that can be prepared in a wide variety of tasty ways. Not only is fish extremely tasty, but it contains lots of nutritional protein and healthy fats, such as omega 3 acids. Any cook worth his or her salt will have to know how to prepare fish at some point in their lives, and this is as good a place as any to learn. So grab a fillet, a pan, your natural curiosity, and an appetite. Let’s cook!

Part 1 Mastering the Cooking Basics

  1. Source the freshest fish available.

    Of course, fresh ingredients is important anytime you’re cooking, but with fish, it’s especially important. You can disguise some three-day old chicken pretty easily, but it’s much tougher to disguise some cod that’s been sitting around for three days. In order to cook the best fish of your live, you’ll want to get cozy with your fishmonger.

    • The best trick to getting the freshest fish available is to simply ask. Go up to the fishmonger manning the fish in your local grocery store and ask him what’s fresh today. This will sometimes require being flexible about the kind of fish you cook, but it’s for the better. Fresh fish almost invariably tastes better than old fish, whether it’s salmon, mackerel, tuna, or swordfish — the list goes on.
    • The freshest fish will smell of the sea (briny) but not fishy; the gills should be bright and moist; the meat firm and springy; and the scales should not be dull or flake off easily.
  2. Get familiar with your thermometer.

    The secret to cooking fish is knowing the temperature at which they’re finished cooking. In order to do this, you’ll want to use a food thermometer until you get the hang of things and can tell whether your fish is done by touching or merely looking at it. Most fish are perfectly cooked when they reach an internal temperature of 120° – 145°F (~49° – 63°C).

  3. Know that it’s okay to undercook most fish.

    Ever heard of


    ? Or how about


    ? These are two fish dishes that are not cooked at all. Unlike undercooked poultry, which carries the risk of salmonella, fish are okay to eat undercooked or even raw.

    • Although raw or undercooked fish can contain parasites, the incidence rate of serious health concerns is serially overstated. You should feel very safe eating undercooked fish.
    • Some fish are better raw (or undercooked)! Fish like tuna are often given a light sear on both sides before removing from the heat and serving. Tuna tartar, famously, isn’t cooked at all.
  4. Know the three basic kinds of fish.

    Fish come in three basic varieties, each of which tends to be cooked in a different way and contains different nutritional properties. Knowing your way around the basic varieties will help you become a better cook:

    • White fish — cod, plaice, sole, and haddock, among others. These fish have translucent skin that turns an opalescent white when being cooked. Usually battered and deep fried, they form the basis of the classic English fish and chips.
    • Oily fish — salmon, trout, and sardines, among others. Oily fish are oilier than other varieties, but contain good oils (omega 3 fatty acids). They are often grilled, baked, or steamed.
    • Shellfish — shrimp, scallops, mussels, and oysters, among others. Shellfish are categorized either as “crustaceans” (shrimp) or “mollusks” (oysters). Commonly bottom feeders, shellfish are harder to digest than either white or oily fish.
  5. Experiment with marinades, but know that most fish taste wonderful with just salt and pepper.

    There are tons of different marinades that you can experiment with when cooking fish — soy sauce and honey works great on salmon, while olive oil and lemon work nice on whitefish. But ultimately, great fish — like great meat — tastes exquisite when you let the taste of the actual fish, and not the marinade, take over.

  6. Cook with your fish as dry as possible. Dry off your fish before cooking, whatever method of cooking you decide to use. Especially important for frying or pan-frying, excess moisture will cool down hot oil. Try to pat down fish fillets or steaks with a dry paper towel before cooking for best results.

  7. Thaw your fish before cooking.

    For best results, of course, you’ll want to use fresh fish. But let’s face it — fresh fish is expensive, a luxury that not all of us can afford. Frozen fish is a nice alternative, but you’ll want to thaw your fish for a day in the refrigerator before cooking for best results. Oh, and remember to pat it down to remove excess moisture before cooking!

    • You can bake frozen fish, for example, but you’ll want to double the normal cooking time from your recipe. Cooking frozen fish is very tricky however, and shouldn’t be done as a rule of thumb if you can afford it.

Part 2 Different Types of Cooking

  1. Try grilling fish.

    Perfect for summer months, grilling fish is both easy and enjoyable. With your coals or gas grill, you’ll want to try to make a hot pile and a cold pile, so that you can cook the fish over low heat for the majority of the time, and then give it some color by finishing the cooking over high heat at the very end. Be sure to use the thermometer to get the temperature correct, and remember that fish cooks extremely quickly!

    • When grilling fish, be sure to oil the grill and the fish generously before cooking. A well-oiled fish and grill will keep the fish from sticking to the grate when you choose to flip it. If you want to, you can also use an aluminum foil pouch to keep the fish in as it cooks; this saves cleanup time and cooks the fish very nicely.
    • Remember to choose the right kind of fish for grilling. Meaty, hearty fish like salmon, halibut, and swordfish work best on the grill, especially if you can get them cut into steaks. Delicate white fish like cod, flounder, or sole tend to fall apart easier on the grill, making for a less than ideal marriage between grill and fish.
  2. Bake, bake away.

    Probably the healthiest cooking option available, baking relies on dry heat and less oil to thoroughly bring the fish to perfection. Line a baking tray with wax paper or aluminum foil, thoroughly oil the fish (or paint with a dab of melted butter), and cook at a lower heat for a longer time. Here’s some more specific pointers for you to remember as you bake fish:

    • If you’re baking with a fish fillet that has a thicker center and thin sides, curl the thin sides underneath the fish as it cooks. That way, the sides won’t be overcooked be the time the rest of the center is done.
    • Decide on your cooking temperature. Because fish are delicate and dry out easily, a lot of cooks recommend baking fish at low temperatures (think 250° F) for longer periods (20 minutes for fillets). For thicker (center cut) fish, many chefs recommend cooking at higher temperatures (400°F) for less time (15 minutes), although cooking times depend on the thickness of the cut.
    • Try the 10-minute rule for baking fish, or “Canadian cooking method.” Measure the cut of fish at its thickest point. For every inch of thickness, cook for 10 minutes at 400° – 450°F. Pro-rate the ratio for uneven thicknesses. For example, a 1.5 inch (3.8 cm) center cut piece of salmon should be cooked for 15 minutes at around 425° F.
    • For added flavor and moisture, think about adding herbs and aromatics to your baked fish. Lemon and capers or dill works great with salmon as well as with other types of fish. Bread crumbs work well with white fish, particularly tilapia.
  3. Pan-fry your fish to perfection.

    Pan frying gives you the option of being a little more creative with your fish. Not only can you dredge your fish in flour or cornmeal to get a nice crunchy exterior, but you can also make sauces from the juices leftover in the bottom of the pan. Here are some secrets for pan-frying fish to perfection.

    • Start off with enough oil and a hot pan. Oil your steel pan generously but not excessively and get it hot. Starting off hot helps cook the skin on the fish quickly, allowing it to adhere to the meat of the fish for nice presentation and an even nicer feel in the mouth.
    • Always pan-fry with skin side down to begin with. That way, your skin browns evenly and adheres to the meat of the fish.
    • After a minute or two on medium or high heat, turn the heat down to medium-low or low. Cook the fish slowly from here on out. Cook too hot at the moisture will evaporate from the fish before it’s fully cooked, leading to a drier fish.
    • Flip once! Start off cooking the fish skin side down at high temperature. Turn the temp down significantly, and continue cooking for a little bit. Flip the fish once, and only once. Continue cooking the fish until your thermometer reads about 137°F. If you don’t have a thermometer, you can tell that the fish is cooked if you can easily cut and flake the meat with a fork.
  4. Poach your fish.

    The idea behind poaching is to cook the fish through by submerging it in a hot or simmering, but not boiling, liquid inside a covered pan. The liquid should consist mostly of water, but other ingredients are usually added to increase the flavor. White wine and salt are commonly used, along with herbs (thyme, rosemary, parsley, etc.) and/or vegetables (onions, celery, carrots, etc.).

    • Try poaching with court bouillon, an excellent poaching liquid. Court bouillon is commonly made out of water, salt, white wine, vegetables (usually mirepoix) and a bouquet garniMake Bouquet Garni, or herb bouquet.
    • There are two ways to poach: The “deep” poach, which is completely submerging the fish in a poaching liquid, or the “shallow” poach, where the fish is partially submerged in poaching liquid. Deep poached fish typically do not need a cover for the pot, while shallow poached fish typically do.
    • In general, your poaching liquid should only be about 160 – 180ºF. This means a slight shimmering or quivering on the surface of the liquid, and maybe a bubble or two there. For hotter, simmering poaching liquids, the cooking time will decrease significantly.
    • Which fish are great for poaching? Arctic char, barramundi, halibut, mahi mahi, striped bass, sturgeon, and tuna all work excellent in poaching liquid.
  5. Fry fish.

    Fried fish feeds the soul. Although it is less healthy than poaching or baking, it can elevate an “ordinary” fish like catfish into an art form. Fish are usually battered and then dunked into a hot pan filled with oil. Here are some basics for you to remember as you fry fish:

    • Decide on dredge vs. batter. You can dredge your fish in flour and egg, making for a lighter fish, or whip up a batter out of beer or buttermilk for a thicker, crunchier shell. Cooking times do not vary significantly for either method.
    • You’ll most likely want your oil to be at around 375ºF when you start frying, and cook the fillets for about 3 to 4 minutes, or until golden brown. One trick for determining whether you’ve got the right heat for frying is to float a strike-anywhere match on top of the frying liquid. The match has a flash point of 365ºF, around the ideal cooking temperature. It’s not a Martha Stewart-approved trick, but it will definitely get the job done!

Part 3 Trying Specific Recipes

  1. Make almond crusted salmon.

    The crisp nuttiness of almonds marries perfectly with the rich, unctuousness of the salmon. A no-nonsense alternative to breaded salmon!

  2. Grill up a whole sea bass.

    That’s right, a whole fish. In many cultures the eyes and cheeks of a fish are considered a delicacy. Stuffed with some fruits, veggies, or herbs, this makes a truly transcendent dish.

  3. Try fennel topped trout.

    This recipe involves fennel, which doesn’t overpower the delicate trout. Add in ginger, shallot, and lemon peel, and you’ve got a nice little slaw to go over your trout.

  4. Fry up some flounder. This bottom-feeding fish with two eyes on one side of its face is surprisingly delicate, seeing as it doesn’t move around very much and thus has a high fat content. For a quick but tasty morsel.

Community Q&A

Add New Question

  • Should I add water to fish while it is baking?

  • How can I make fried fish crispy?

    wikiHow Contributor

    As said in the article, you can use cornstarch or cornmeal just like you would with tofu. Just roll it on first and pan fry it for optimal crunchiness.

  • What temperature is needed when frying fish?

    A minimum of 145 degrees.

  • What temperature should fish bake at and how long?

    wikiHow Contributor

    You could bake it anywhere between 325 and 450 degrees. Bake it until it is 120 degrees Fahrenheit and use a meat thermometer. Use oil or butter and coat it in olive oil when it is 110 degrees.

Unanswered Questions

  • Should you put lemon on the cod before baking or after

  • What temperature do I cook fish at?

  • Should I coat salmon with olive oil with a brush when frying so it doesn’t get dry?

  • Why do fish tails curl up when deep fried?

  • Can I pre-fry a fish, then cook it in the oven the next day?

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When you need an easy, but satisfying and useful lunchor dinner, there is nothing better, fish with vegetables, cooked according to special recipes. This dish combines many useful properties and at the same time, it is quickly and easily prepared.

How tasty to cook fish with vegetables?


  • hake or bearing – 2-3 pcs .;
  • Bulgarian pepper – 2-3 pcs .;
  • Tomatoes – 3 pcs .;
  • Carrots – 3 pieces;
  • Onion – 2-3 pieces;
  • parsley greens to taste;
  • Vegetable oil – 5 tbsp. Spoons;
  • seasoning for fish – 1.5 tbsp. spoons;
  • Lemon – 1 pc.


First prepare the fish and vegetables – clean andWash them. Pepper, tomatoes and onions cut into slices, and carrots – straws. Fish cut into pieces 3-4 cm thick. Finely chop the greens. In a deep large pot, pour in the oil, and then lay the onions, tomatoes, parsley, pepper, carrots and fish.

Each layer do not forget to salt a little andSprinkle with seasoning for fish. Then repeat it again and lay a few lemon slices on the last layer of the fish. Pour about half a glass of water in a saucepan, cover, bring to a boil, and then reduce heat and cook for about 30-40 minutes. Serve fish with vegetables warm, if desired with a side dish of rice or potatoes.

Fish with vegetables in tomato

If you want to get not only fish, but also a delicious sauce to it, we’ll tell you how to put out the fish with vegetables in tomato.


  • Hake fillets – 800 g;
  • Tomato paste – 2 tbsp. Spoons;
  • Carrots – 1 piece;
  • Onion – 2 pieces;
  • Vegetable oil – 3 tbsp. Spoons;
  • Bay leaf – 1-2 pcs .;
  • Pepper fragrant – 5 pcs .;
  • Black ground pepper and salt to taste;
  • Cloves – 5 pcs.


Fish fillets wash and cut into smallportioned pieces. With onions and carrots remove the skin. Cut the onions into rings, and grate the carrots on a large grater. Combine fish with vegetables, and put them all together in a frying pan with preheated oil. Cook under a closed lid on low heat for 10-15 minutes.

After that, add to the fish all listed in thespice recipe, tomato paste and cook it for another 15 minutes. Let the fish in the tomato cool down a bit and serve to the table with any side dish or as a separate dish.

Fish, stewed with onions


  • Fillets of any white fish – 700 g;
  • Onion – 2 pieces;
  • Bay leaves – 6 pcs .;
  • sweet pepper – 8 peas;
  • salt;
  • water and olive oil – 1/3 tbsp.


Peel onion and cut into half rings. Wash fish and cut them too. At the bottom of the pot, pour a little oil and lay a layer of onions, then a layer of fish. Salt her and put a few peas of pepper and laurel leaves on top. Repeat the same several times until the ingredients run out. The last layer should be from onions, it needs to be poured with olive oil.

After that, pour water into the pan and puther on the fire. Extinguish the fish for 30-40 minutes under the closed lid, and then remove it and cook the dish for another 20-25 minutes. Serve this fish is better cooled or even cold.

Red fish stewed with vegetables


  • any red fish – 700 g;
  • Olive oil – 2 tbsp. Spoons;
  • Onion – 2 pieces;
  • Mustard – 1,5 tbsp. Spoons;
  • Tomatoes – 3-4 pcs .;
  • Flour – 1,5 tbsp. Spoons;
  • cold water – 0,75 st .;
  • salt and black ground pepper to taste.


Fish clean, wash and divide into largepieces. Salt and pepper each of them, roll in flour, then fry in hot oil until a crusty crust. Cut the onions into thin rings, also fry a little

and transfer it to the cauldron. Add to it tomatoes, chopped mugs, mustard, water and fish. Cover the cauldron with a lid and simmer all together for 20 minutes over a small fire.

After that, take out the fish and transfer it to another dish, and to the place where it was cooked, add the roasted flour, salt and pepper. Bring the sauce to a boil, pour the fish and treat guests.

Well, if you have in stock not just a fillet, but whole fish, you can cook them for more specific recipes. Take note of the article “Dorado in the oven.”

To prepare rich soup requires a lot of effort and a considerable amount of time, but soup from canned fish can be cooked literally in half an hour (from rice, carrots, potatoes, fish pits, etc.). And this task can be easily handled not only by experienced housewives, but also by beginners who have not yet had time to get a hand on the creation of complex dishes.

How tasty to cook soup from fish canned in tomato sauce: recipe with photos

This soup is suitable for any type of canned fish (for example, bulls in tomato sauce), and a light accent tomato paste gives the dish a pleasant piquancy. If you like more spicy food, then you can replace ketchup with “chili” sauce and the dish will turn out to be really hot.

Necessary ingredients:

  • canned fish in tomato – 2 cans
  • potatoes – 3 PCs
  • onion – 1 piece
  • carrots – 1 piece
  • tomato paste or ketchup “Krasnodar” – 1 tbsp
  • sugar – 1 tsp
  • Bay leaf – 2 PCs
  • vegetable oil
  • salt
  • pepper
  • spices
  • greens

Step by step instructions

  1. Carrots grate on a large grater. Cut the potatoes and onion into small cubes.
  2. In a saucepan, boil the water, throw the whole volume of potatoes and cook for at least 15 minutes.
  3. Carrots and onion fry in oil, add tomato paste at the end and remove after 1 minute from the heat.
  4. Send all the vegetables to the potatoes and put the canned food there.
  5. Salt, sprinkle sugar, spices and a few peas of sweet pepper. Put the bay leaf and bring to a boil.
  6. Boil 2-3 minutes, turn off, take out laurel and decorate with fresh herbs.

How to prepare soup from canned fish “Saira in its own juice”

On this simple recipe you can very quickly make a hearty and aromatic soup for a family dinner.

Necessary ingredients:

  • millet – 1/3 tbsp
  • saury canned – 1 can
  • water 2.5 liters
  • potatoes – 3 PCs
  • onion – 1 piece
  • carrots – 1 piece
  • butter – 30 g
  • salt – 1 tsp
  • sunflower oil
  • pepper

Step by step instructions

  1. Millet the rump and rinse it for 4-5 hours in water at room temperature.
  2. Wash and clean vegetables. Grate carrots, cut onions and potatoes with small cubes and fry in oil until soft.
  3. Boil water, boil potatoes in it for about 10 minutes, add millet and boil for another 15 minutes. Then add the fried vegetables, canned food, melted butter and, covering with a lid, bring the soup to readiness.
  4. Leave to stand for 10-15 minutes, and then submit to the table.

If you do not like the taste of millet, then it can be replaced with rice, or put pasta instead of cereals pasta or noodles.

How to boil a salmon with cabbage: a recipe with a photo

This soup is suitable for those who are on a diet (Mediterranean, Ducas’s Attack, etc.). It consists of a large number of vegetables, but due to the cream, the dish perfectly satisfies hunger.

Necessary ingredients:

  • canned salmon – 1 Bank
  • white cabbage – 200 gr
  • potatoes – 2 PCs
  • carrots – 1 piece
  • onion white – 1 piece
  • low-fat cream – 2 tbsp
  • vegetable oil
  • salt
  • spices
  • greens

Step by step instructions

  1. Wash and clean vegetables. Carrots grate on a large grater, chop the cabbage, potatoes and onions cut into small cubes.
  2. In boiling water put the potatoes and boil for 15 minutes, then pour cabbage.
  3. Onions and carrots browned in sunflower oil and after roasting add to the pot to the potatoes.
  4. There also send canned food, salt, pepper and cook over medium heat for 8-10 minutes. Immediately before switching off, pour in the cream, mix well and sprinkle with herbs.

We cook a quick soup from canned fish “Mackerel” with eggs and potatoes

Necessary ingredients:

  • canned mackerel – 1 pot
  • potatoes – 4 PCs
  • chicken egg – 2 PCs
  • white onions – 2 PCs
  • carrots – 2 PCs
  • Bay leaf – 2 PCs
  • salt
  • pepper
  • greens
  • vegetable oil

Step by step instructions

  1. Peel the potatoes, chop them in random pieces, put them in a saucepan and cook over medium heat for 15 minutes.
  2. Onions peel off the husks and finely chop, cut the carrots into thin rings. All together fry in a pan.
  3. In a separate container, whisk together two eggs and combine them with spices and salt.
  4. Add to boiling water, potatoes, onions, carrots and Bay leaf, and then a very thin stream pour the egg mixture, continuously stirring the soup with a spoon.
  5. Put in a pot of canned fish, reduce heat and continue to cook under the lid for 10-15 minutes. A couple of minutes before switching off add the finely chopped greens and salt to taste.

How to cook very tasty soup from canned fish “Keta in oil” with cheese

This dish turns out especially gentle due to a harmonious combination of fish meat and cream cheese.

Necessary ingredients:

  • chunks canned – 1 can
  • processed cheese – 2 PCs
  • potatoes – 4 PCs
  • onion – 1 piece
  • carrots – 1pc
  • greens
  • salt
  • pepper

Step by step instructions

  1. Cut the onion into cubes, grate the carrots, then fry in oil.
  2. Peel the potatoes, chop into squares, place in a deep saucepan, pour water and put on medium heat.
  3. When the water boils, add the vegetable and cook, stirring all the time, add grated on a coarse grater cheese.
  4. Store the canned fish in a plate and carefully knead it with a fork. Put in soup for 5-7 minutes before cooking.
  5. Salt, pepper, season with spices, decorate with finely chopped greens and serve to the table.

How to cook soup from fish canned food in a slow cooker: video recipe

Multivarka is one of the most popular and popular household appliances. With its help, you can cook a variety of different dishes, including a very tasty and rich soup of canned fish. Popular models: Polaris, Redmond.

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