Smoked Fish Dip Recipe - Cooking Fish Made Easy

When cooking fish, it's easy to see the degree of doneness. The meat turns white and loses transparency. Just as with a steak, when the fish appears done on one side, you just flip it over until the fish is done, right through to the center. Test with a fork. If you can cut the fish easily with the fork and there are no transparent or fork-heavy sections, the fish is done.

You do have to clean your fish thoroughly, inside and out, before deboning it. After it has been gutted and rinsed thoroughly, lay the fish on its side and cut straight down, just behind the gills, until the knife reaches the backbone. Make sure that the knife is positioned flat against the backbone, parallel to the surface, with the sharp edge facing the tail. Then cut along the fish, following the backbone all the way down to the tail. Turn the fish over and repeat on the other side.




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Here is a recipe that I used to use when I started to experiment with cooking fish. It is also an easy recipe with easy to find ingredients.

Take your favorite fish and cook with:

1 green pepper cut into pieces

1 onion cut up

1 pepper cut up

4 celery sticks cut

1 tomato cut into pieces.

Serve with Veggies and Potatoes.

Remember these easy tips with buying and cooking fish:

* Perfectly cooked fish should flake easily and be opaque with just the faintest amount of translucency in the middle.
* Make sure that the butter is extra hot but not yet burning.
* Make sure that the butter is extra hot but not yet burning.