How to Cook Different Kinds of Fish

Cooking fish can be intimidating for those of us who aren’t used to it — especially when there’s such a wide variety to choose from!

Here’s an easy guide to the different methods of cooking fish and what types of fish work best with them! Easy peasy!

Fishy factors to keep in mind

Like most foods, especially meats, different dishes require different cooking methods to bring out the best in each ingredient. It’s definitely the same for fish, which is already a pretty delicate dish that can easily be overcooked and the textures overwhelmed.  

There are plenty of ways to cook a fish that will make it edible, but some fish require a little extra love in order to make the flavors shine. 

Here are some of the factors to keep in mind when deciding how to go about cooking your fish!

Fish is a delicate meat, so tailoring the cooking method to the actual size of the fish is a good place to start. Thick steaks can handle being on a grill, while thinner slices can go under a broiler. Bottom line, consider the size of the meat so that you don’t over- or under-cook your fish or ruin the delicate meat. 

Fish with a higher fat level — like salmon, tuna, trout or sardines — are best cooked over a hot, dry heat where their oils can keep the meat moist. Lean fish dry out fast, though, so using a wet cooking method like poaching, steaming or sous-vide will do them more justice.

The flavor of the fish is, of course, a huge factor! Some fish have very mild taste, while some are as fishy as they come. The cooking method you use will either accentuate or diminish the flavor, so choose wisely!

There’s also the skin to consider! Cooking fish with the skin on can impart more flavor and can help keep flaky fish together while cooking — though it’s not always the part of the fish you'd want to eat. 

If the fish is the star of the show, then your other ingredients should be tailored to the fish. However, if your fish is accompanying or highlighting a different star ingredient, then take into account how the cooking method will accentuate the flavors of other items on your plate!

Finally, the cut of the fish should be considered when deciding how to cook it. Whole fish cook well on a grill or pan, while a filet is better baked or broiled. It all depends, y’know?

8 popular ways to cook fish

Bake it

Best used for thick, oily fish: salmon, tuna, butterfish, halibut, sablefish

Fish cooks pretty quickly, but even so baking is still one of the slower methods. Fish with plenty of fat and fish with a meaty texture bake very well, but thinner fish with more delicate structure could get squishy if they cook for too long. 

Broil ‘em

Best used for oily fish: salmon, black cod, mahi mahi, tuna, 

Broiling fish cooks them hot and fast, so keep a close eye on it!

Thin fish don’t need to be turned over to cook it all the way through, so any piece of fish less than one inch thick will be okay without any maintenance. Thick, skinless filets can be turned over, but filets with the skin should be cooked with the skin side down.

Deep fry it

Best used for plain-tasting fish: tilapia, catfish, hake, halibut, cod

You can technically deep fry most kinds of fish, but this method is really best used with fish that isn’t all too flavorful on its own. Why? Because deep-frying fish in batter, oil and egg adds a lot of additional flavor that can overwhelm the fish’s natural taste, so it’s not really worth using an exceptionally-tasting fish. Rather, use a plain fish with a good flaky texture that will hold up to the turbulent deep fryer. 

Make it en papillote

Best used for dry fish: tilapia, haddock, cod, pollock

“En Papillote” is just fancy French (just regular French, actually) for “in paper” — which is how the fish is cooked. 

This method involves cooking fish with herbs, vegetables or spices all wrapped in parchment paper. The paper pocket keeps all the moisture inside, so it’s a great method for cooking fish that’s typically on the drier side. 

Grill it

Best used for meaty fish: whole fish, salmon, tuna, mahi mahi, halibut

Grilling fish is a great way to add a smoky, charred flavor to fish. Pros? It tastes great and is a great way to catch freshly-caught whole fish. Cons? If you don’t have a fish cage or grilling basket, the meat might all fall apart. 

Pan fry it

Best used for delicate fish: flounder, salmon, arctic char, halibut, sole

Sauteing delicate fish is one of the best ways to keep their flaky textures intact. The pan gives the meat a crispy exterior and a moist interior, but watch out! Cooking on too high a heat can burn the fish and can dry out any lean filets. 

Poach it

Best used for delicate fish: flounder, salmon, arctic char, halibut, sole

Poaching involves cooking the meat in a pan with enough liquid to cover the fish. The liquid can be wine, water, coconut milk, cream, broth — you name it! Use this method for delicate, dry fish that will benefit from the added moisture.

Sous vide it

Best used for oily fish, lean fish & flaky fish: branzino, tilapia, red snapper, cod, halibut, swordfish, salmon, mahi mahi, tuna

Vacuum sealing the fish and cooking it low and slow in hot water will give the fish a distinct flaky texture that’s characteristic to this method! This is a very precise way of cooking fish, as it allows a more exact control over the temperature so you can cook your fish as exactingly as possible!

Don’t let fish intimidate you — they’re easy to cook once you know what to do! Give these methods a try next time you’re looking for a good fish recipe.

Enjoy!

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Featured photo by Caroline Attwood on Unsplash