Fish and Seafood

 

Fish Cooks Quickly

Haddock is a firm fish with lean white meat that is usually thicker and flakes easily when cooked. Because of its similarities with cod, cod can often times be interchangeable with haddock. When substituting cod (or other fish like flounder) for haddock in soup and chowder, adjust the cooking times to avoid over-cooking. Add thicker pieces first and cook for 2 - 3 minutes before adding the thinner pieces of fish. Once all the fish has been added, avoid vigorous stirring.

How to Cook Fish

Poaching and pan-cooking are two simple techniques for fish cookery. 

Poaching: Cooking in liquid retains the moisture of fish, especially skinless fillets.

In saucepan or skillet, add enough liquid (water or broth plus wine, if desired) to cover fish.  Place over medium heat and bring to a simmer.  Gently, add fish.  Cover; when Vapo-valve™ clicks, remove pan from heat.  Do not lift lid.  Poach 10 minutes per inch of thickness at the thickest part.

Pan-cooking: This technique works well for fillets or small whole fish and fish steaks.

A) Place fish and small amount of liquid (wine, broth, sauce or whatever recipe calls for) in skillet.  cover and cook over medium heat until Vapo-Valve™ clicks, reduce heat to low and cook until fish tests done.  Allow 10 minutes per inch of thickness measured at the thickest part, total cooking time.

B) Preheat skillet over medium heat 2 to 3 minutes, until a few drops of water splashed in pan bead and dance.  Add fish, cover and cook until Vapo-Valve™ clicks.  Reduce heat to low and cook until fish tests done, allowing 10 minutes per inch of thickness at the thickest part, total cooking time.