4 Mistakes People Make When Cooking Whitefish at Home
You need to pay attention when you’re cooking whitefish for the first time. Whitefish in general, and cobia specifically, is nutritious and flavorful with a unique buttery taste but still mild on the palate. It’s one of the most convenient and healthiest foods you can cook at home, whether it’s for breakfast, lunch, or dinner.
Depending on the variety of whitefish, it can be steamed, grilled, sautéed, baked, fried, or smoked. Whatever method you choose, keep a watchful eye for these mistakes that will prevent you from getting the most flavor out of your meal.
1. Cooking whitefish for too long
Overcooking the whitefish dries it out, which eventually strips out its flavors. Cooking it for about 10 minutes per side (again, depending on the method) is enough to keep it tasty yet fully cooked. You can check to see whether the fish is cooked right by quickly touching it to see whether it’s firm (careful not to burn yourself). Make sure the fish is translucent in the middle so the flavors are captured in it.
2. Touching the fish too much
You’re making the worst mistake if you are poking the outer skin of the fish too much. The outer skin captures the true flavors of the spices and the fish itself, which can fall apart due to continuous touching. The best thing is to use a spoon or metal spatula to flip the fish.
Also, don’t be in a hurry to flip the fish; otherwise, its crispy layer will fall off quickly. Make sure you’re cooking it right.
3. Over-salting the marinade
Don’t use too much salt when you marinate your fish. Remember that you can always add salt for flavor, but you can’t take it out, so go light. Let the fish absorb the liquid from the marinade, then add seasonings directly on the fillet and place it in your hot skillet. While salt does bring out flavors, it can overshadow them, too, so never use too much.
4. Not checking the raw fish
It’s important to check the fish out of the package closely so you know that it’s good quality. If you buy fresh whitefish, make sure there is no sliminess to it. The fish itself should look shiny. With fresh fish, the meat bounces back when you press it.
Smell your fish, too. If it has a very strong odor, it means that it has started to decay or age. The odor is probably the easiest way to tell whether you’re getting fresh fish.
The best way to ensure that you’re getting quality fish is to buy frozen. The best whitefish companies flash-freeze their fish to lock in the freshness and flavor. This way, you can store it longer and you don’t have to worry about the downsides of buying it fresh.
Order the best whitefish from Open Blue
Cobia is one of the healthiest, most versatile whitefish varieties. It imparts a unique buttery yet mild flavor. If you’re looking for the best place to order whitefish online, visit Open Blue for fresh whitefish home delivery from our online store.
Cobia from Open Blue is whitefish that’s easy to prepare and cook at home. Whether it’s for lunch, dinner—even breakfast—cobia is ready in minutes when steamed, fried, or pan seared. Plus, it’s known as a “kind” fish which means no matter how you prepare it, it doesn’t fall apart.