Notice the serving sized cuts in the fish. Not only will your marinate/seasonings penetrate more, but it is WAY easier to serve even pieces after it is cooked.
- If fish smells fishy it is not fresh and will be wasting your time and money.
- If you are worried that the fish might not be the freshest, since there is some odor from the fish counter, open the package and smell it. Better to find out in the market, rather than when you get home.
- The fish person in the market will happily take the skin off the fish for you or even filet it.
- Save the non oily fish bones for stock. No salmon, tuna, swordfish etc.
- Wild caught salmon can be thinner and less fatty than the farm raised and therefore cook faster. Watch your timing!
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folding and leveling to create a layer of fish that will cook evenly. Great for tilapia, flounder or any fish that has one side thinner than the other
