Best tips and tricks to cook fish 

Living in the Lowcountry requires one to develop a taste for seafood. But cooking it can be tricky, especially when it comes to delicate fish. Luckily, we live near some of the best seafood chefs in the Southeast. Salty Dog Cafe chef Herb Britton let us in on some of the best tricks and tips to avoid overcooking delicate fish. 

Match the method to the fish

1. “Know the type and thickness of the fish you are cooking,” said Chef Britton. Different types of fish are better for different cooking methods. For example, fatty fish like salmon are good for pan-searing and roasting, while lean fish like sea bass are good for grilling and broiling. 

Master the perfect cooking temperature

2. The temperature is another important element in cooking fish. “Use a medium heat so as not to dry out the outside and undercook the inside,” said the chef. Cooking at a lower temperature also allows for more opportunities to check the fish for doneness. Slow and steady wins the race. 

The thermometer trick for perfect fish

3. When checking for doneness, the best way is to use a thermometer. “The internal temperature for fish is about 140 degrees if using a thermometer,” said Chef Britton. 

Flaking and transparency: Signs of doneness

4. “Look for the fish to start flaking and not be translucent,” said the chef. The fish is fully cooked when opaque, flakes apart easily with a fork and feels firm. The desired color depends on the fish. For instance, salmon should be a light pink color when cooked, while cod or haddock should have a white or off-white color. You can also tell if the fish is done by gently pressing down on the top of the fish with a fork. If it feels firm to the touch, the fish is done. If it still feels soft or mushy, it needs to cook for a bit longer.