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Cooking
– Whole fish are ready when the
eyeballs are white and the dorsal fin
is easily pulled out.
– Roasted, steamed or grilled fish is
cooked when the flesh comes away
easily from the bones.
– If cooking fish fillets in a sauce, use
less liquid than usual, as the fish will
release juices as it cooks.
Notes on using Automatic
programmes and the food probe (if
available)
– When cooking fish with a food probe,
ensure that it reaches a core
temperature of at least 70 °C.
– The metal end of the food probe
must go fully into the flesh in the
thickest part of it. The handle end of
the probe must be pointing upwards
at an angle. Large fish with plenty of
flesh on them are suitable for
cooking with the food probe.
– Season fish to taste and dot with
butter before putting it in the oven.
– If you are cooking several fish or
pieces of fish together, select ones
that are similar in size. Insert the food
probe into the largest fish.
– You can also cook fish wrapped in
aluminium foil or in roasting bags.
Fish can also be baked in a salt
crust. Simply insert the tip of the
food probe through the foil or bag.
– When using the food probe you will
be given an estimated cooking
duration. This will fluctuate during the
course of cooking.
Fish
101
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