What's a Cook to Do - An Illustrated Guide to 484 Essential Tips, Techniques, and Tricks by James Peterson

Author:James Peterson [Peterson, James]
Language: eng
Format: epub
ISBN: 9781579653187
Publisher: Artisan
Published: 2010-08-09T11:13:18+00:00

276 How to know when

fish is done

If you’re cooking whole fish, insert an instant-read thermometer in the back of the fish, along the spinal bones, until you reach the main spine bone. The temperature should read 130°F, and you should be able to just barely pull the fish away from the bone.

Fillets and steaks

If you’re cooking fillets or steaks, you can sometimes tell by texture—

the fish bounces back to the touch when done—but you can also insert a thermometer into the center of the fish, if it is large. Again, it should read 130°F. If you’re cooking tuna steaks, you may want to leave it rare or even virtually raw in the center. To pull this off, monitor the temperature with a thermometer as you would a steak (see entry 317).

277 How to stuff a fish

The old way to stuff a fish was simply to put the stuffing in the stomach opening, but fish stuffed this way is a mess to eat, and the rib bones come loose and get into the stuffing. A better system is to partially bone the fish and create an opening for the stuffing. If the fish hasn’t been gutted, bone it through the back; if it has been gutted, bone it through the stomach. Bake the stuffed fish and serve it sliced crosswise in boneless slices.

HINT You can stuff the inside of the fish

with something as simple as chopped tarragon or as substantial as cooked-down chopped

mushrooms.

fish

223

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