Cook Fish
Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.
We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!
Oven cooking
I always use the oven to cook fish. I may start it in a pan, under the grill, or even on the barbecue, but I always finish it in the oven - unless the fish are small, like sardines.
If you understand the nature of what you're cooking, you're more likely to get it right. Try not to think of fish as meat from the sea. The various cooking methods you use for meat don't translate to fish.
Individual ovens vary in temperature. There are also differences between gas and electric cookers. You know your kitchen and your cooker best. The job of the oven is to finish the fish and ?set' it. Imagine the oven as an instrument that can provide just enough all round heat to firm up the wobbly flesh, rather than a tool to tenderise and cook.
Think this way and you'll find yourself checking the oven every so often waiting for that firmness to come. The fish will cook evenly in the all-round heat, keeping it moist. Check it regularly - you'll soon get used to your own oven and get the timings right.
Fish such as cod with soft large flakes are best roasted or baked. The less you handle the fish the better as it can break up if you play around with it too much.
Roast a mixture of mussels, clams, cockles and prawns with a dozen or so garlic cloves, a splash of wine and some parsley - you'll realize just how useful your oven can be.
