I know cooking fish can be a bit divisive!
It can be slimy to handle. When it cooks it can be smelly. Do you buy fresh or frozen and how do you deal with a whole fish?
Don’t worry, I completely understand. I love eating fish and I know healthwise it’s really worthwhile, for all those fabulous omega threes that keep our hearts healthy and stave off cancer and inflammation, but I have to admit I am not the bravest when it comes to dealing with fish.
I’ve got a few tips though about choosing fish and about cooking it so that your hands and your home remain smell-free!
Fish types vary from region to region but a few things are true everywhere.
Firstly, buy from the best source possible as you want to avoid farmed fish.
Generally speaking, farmed fish does not have the same level of nutrients, can cause inflammation and they are often treated with antibiotics which we don’t want to be eating.
When it comes to buying frozen or fresh – fresh is great if you know that it really is fresh. A lot of fish is frozen on the boats these days so arguably frozen could mean fresher. Just do your best to still buy a local fish as a lot of frozen fish travels a very long way and can have been in the deep freeze for many months.
Now to the fun cooking part! If you have some reasonably firm fillets, like salmon or cod or whatever your local robust fish is, you can make a lovely almond crust and bake it in the oven, or wrap each one up in baking paper along with some Asian flavours of garlic and chilli and ginger and a little tamari and bake them in the oven.
Making a light curry is also great for flaky fish. Then for lighter more delicate fish you can dust the fillets with spices and simply pan fry them in a little olive oil or coconut oil.
Of course there are endless options for cooking fish and we’ll do more of that in the cooking series but for now, go on, be brave, and buy some fish!