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A Simple Guide to Cooking Fish

Fish is delicate, so it needs gentle cooking. This is especially true for an Arctic char fillet, like the one in the picture. Its flesh is orange, and it is raw before cooking. To prepare fish, first check the fillet for small bones. Remove them carefully with clean tweezers. Pat the fish dry with a paper towel. Add a little salt, pepper, and oil. You can also add lemon, but remember that acid changes raw fish and makes the flesh firm and opaque. Heat a pan over medium heat. Place the fillet skin-side down if it has skin. Cook it gently until the flesh becomes opaque. Turn it carefully and cook the other side for a short time. Fish cooks quickly, so do not use very high heat. Overcooked fish loses moisture and becomes dry and tough. Fish muscle breaks into soft flakes when cooked. Fatty fish usually have a stronger flavor than lean fish. Serve the fillet while it is warm, with vegetables or bread.