Welcome aboard(s), fotosbyfrank!
Most fish exhibits the same properties as other meat while cooking. When the juices run clear, it is done. Fish is easy to test because it goes through a marked change in appearance while cooking. Raw fish has a semi-translucent and “wet” sheen to it. When cooked, the proteins coagulate (like an egg being fried) and any transparency is lost. This binding of the proteins also causes the fish to become more firm to the touch.
To answer your questions Swoop:
- Just like meat, cooking times for fish rely heavily upon a cut’s thickness. A rule of thumb might be 10 minutes per inch of thickness or pound. Obviously, thin filets of sole will cook through rather quickly, while a thick salmon steak will take much longer. This is why it is good to look at the juices and color change while cooking. Once the fish begins to flake apart easily, it is done, if not overcooked.
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a) Fish can be undercooked. Usually it is cool (as in underheated) and will not cut easily. It will tend to tear as opposed to separating into distinct pieces when pried apart with a fork.
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b.) Raw fish and meat share many similar properties. Both will often possess a more delicate flavor and subtle taste in their uncooked state. If you wish to try a traditional dish of raw meat, order carpaccio at a fine Italian restaurant. You will be served paper thin slices of high quality beef sirloin drizzled in olive oil that has been topped with shavings of Parmesan cheese and capers. The dish is a classic presentation and just as with Japanese sashimi’s raw fish, it requires the highest quality of beef to work correctly. The unctuous olive oil gives the meat a rich mouth feel normally imparted by cooking and the cheese provides salt that one would ordinarily apply at table. The capers add a piquant and almost smoky or citrus top note to the meat and cheese, balancing their more basic properties with a pleasantly contrasting tang.
Another form of meat that is not cooked in a traditional fashion is the justly famous Italian prosciutto ham. Draped over a slice of sweet freshly cut melon or wrapped around grisinni (bread sticks), this almost transparent thin cut ham has one of the most ethereal flavors. It is prepared via a curing process whereby the leg of pork is coated with a thick crust of coarse salt that draws out any moisture and chemically cooks the meat. Traditionally, pigs raised in Parma are fed whey byproducts from their renowned cheese making industry. This nutritious protein supplement gives the ham a silky texture and rich flavor unlike the ubiquitous store bought canned products most people are familiar with.
Raw fish dishes can take many forms. It is necessary to distinguish between the most common forms of raw fish normally served. Swedish gravlax, kosher lox, Mexican ceviche and Danish sild (pickled herring) are all technically cooked fish. Swedish gravlax is prepared by coating it with coarse salt and sugar before overnight marinating. Lox, (or cold smoked salmon) is gently cooked by low temperature smoking or curing. The lack of high heat permits the fish to retain its translucent appearance and moist texture. Mexican ceviche is prepared using citrus juice whose acid assists in chemically cooking the seafood. Danish sild is also chemically cooked by the salt, sugar and vinegar present in the recipe.
One of the only true forms of raw fish served is the classic Japanese sushi nigiri (fish and rice) or sashimi. Both require the most freshly caught fish of any cuisine. Only the traditional French dish, truite au bleu (blue trout) uses fish of the same freshness. The French preparation demands a time from tank to pan of no more than three minutes in order for the trout to exhibit a faint blue translucency that does not manifest in older fish. The various tunas, mackerels and shellfish served in sushi must all be on the order of one day old at maximum (though some have been flash frozen). The butter-like texture and faint seashore aroma represents a pinnacle in food preparation. Older fish exude oils, odors and off-flavor tissue breakdown enzymes that will make the dining experience less than pleasurable.
3.) Most fish can be eaten raw. Some species do contain parasites. Sashimi grade salmon is handled differently from regular commercial grade salmon. Off the shelf salmon at an ordinary market may contain nematodes. These parasites can pass through your digestive tract where they survive for only about one week maximum. However, an ingested larvae may cause anisakiasis. This occurs when a larvae attaches itself to or penetrates the intestinal wall. This is why it is advisable to purchase only high grade “block” sashimi from an Asian market that specializes in providing such fish. Their suppliers and in-house fish cutters will usually be trained to inspect the product while it is dressed out.
An excerpt from the link:
“Parasites become a concern when consumers eat raw or lightly preserved fish such as sashimi, sushi, ceviche, and gravlax. When preparing these products, use commercially frozen fish. Alternatively, freeze the fish to an internal temperature of -4°F for at least 7 days to kill any parasites that may be present. Home freezers may not be cold enough to kill the parasites.”
4.) More than most meats, fish is very susceptible to overcooking. The delicate nature and high moisture content of fish make proper preparation essential. The best way to avoid overcooking is to always work with a low to medium heat. Only Creole style “blackened” fish should ever be exposed to extremely high heats. For a beginning cook, poaching fish in a simmering liquid can be one of the easiest ways to obtain good results. Below is a recipe stolen from that famous temple of California cuisine, Chez Panisse.
Poached Salmon
Main course
Preparation Time: 30 minutes
Serves: 3-4 people
Ingredients:
2 Lb Salmon filet (buy a cut from near the gills, not the tail portion)
1-2 Ripe lemons
1 Qt Chicken stock
1 Bunch fresh dill weed
1 Small jar non pareil capers (4 ounce)
½ Lb Butter (2 sticks)
Optional: Fresh thyme, basil or marjoram may be substituted for the dill.
Preparation:
Bring one stick of butter and the stock to a fast simmer in a pan large enough to hold the entire piece of fish. While the poaching liquid heats, carefully examine the fish filet for any nematodes or pin bones. Cut away any fins left on the filet including the fine bones attached to them. Use pliers to pull out any bones left behind by the fishmonger. Once the liquid begins to simmer, chop the fresh herbs and add a large handful of them to the broth. For a professional touch, tie the herbs into a bouquet garni or use a small cloth bag to prevent any herb fragments from dispersing into the poaching liquid.
Cover a large cutting board with waxed paper. Place the dressed and inspected salmon filet squarely on the paper covered cutting board. Wrap a second sturdy cutting board with waxed paper. Secure the waxed paper to the second cutting board using adhesive tape if needed. Holding the second wrapped cutting board well above the filet of fish and bring it down upon the salmon with a single sharp and well placed blow. The impact should compress the fish ~25-30% or from one inch thick to three-quarters of an inch overall thickness. This mechanical force will separate the tissues and permit penetration of the broth during the poaching process. The action also creates a tenderizing effect that provides diners with the most succulent of fish.
Gently lay the filet into the broth with the skin facing up. Reduce the heat to a very low simmer. Move the filet around to ensure that it is not sticking to the pan’s bottom. There should be enough liquid to cover the fish. If the cut is not completely submerged, add some more stock or be sure to baste the exposed area during the cooking process so it does not dry out. The final presentation will be with the skin side down, so the filet must be turned long before finishing. Wait five minutes and then carefully flip over the fish using a long bladed spatula or two separate pancake turners. The filet must be turned long before it is cooked halfway. By the midpoint of any cooking process, the fish will already have become too fragile to turn over without it breaking into pieces.
Check that the fish is done by flaking apart some of the cut’s thickest portion. The flesh should separate cleanly with minimal resistance. The interior should all be a uniform pale pink color without any dark red showing. Once again, use a long bladed spatula to bring the entire piece out of the poaching liquid in one piece. Place the fish upon a bed of shredded lettuce and garnish with sprigs of dill and wedges of lemon. Sprinkle some chopped dill across the plated fish.
Notes: Allow the fish to rest for three minutes and serve with melted butter, capers and chopped dill weed. Squeeze fresh lemon juice over each piece before consuming. Serve with a Chardonnay, Fume Blanc or Brut Champagne. A hearts of palm salad, fresh peas or a shrimp cocktail will accompany the fish rather well. Small roasted new potatoes or garlic mashed potatoes will make a fine side dish.
