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Off Topic TN Forums
Cooking Forum
How do you bake fish?
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<blockquote data-quote="Crosshairy" data-source="post: 3200616" data-attributes="member: 3202"><p>The type of fish you cook seems to matter as much as the cooking method.</p><p></p><p>Catfish, for example, seem to be awful about holding liquids. Plus, the meat has an almost fatty texture to it. </p><p></p><p>I baked a catfish last week that I had cut into about 6 pieces (it was a bit under 3 lbs live weight). I baked it on a rack above a pan in the oven at 350 for about 18 minutes.</p><p></p><p>Frankly, I was pretty disappointed. It tasted OK, but the texture wasn't that great. I cooked it a bit longer to get it to firm up.</p><p></p><p>The firmer the fish, the less I have a problem with watery meat. Also, try vacuum-sealing them instead of freezing/storing in water, and that helps as well.</p></blockquote><p></p>
[QUOTE="Crosshairy, post: 3200616, member: 3202"] The type of fish you cook seems to matter as much as the cooking method. Catfish, for example, seem to be awful about holding liquids. Plus, the meat has an almost fatty texture to it. I baked a catfish last week that I had cut into about 6 pieces (it was a bit under 3 lbs live weight). I baked it on a rack above a pan in the oven at 350 for about 18 minutes. Frankly, I was pretty disappointed. It tasted OK, but the texture wasn't that great. I cooked it a bit longer to get it to firm up. The firmer the fish, the less I have a problem with watery meat. Also, try vacuum-sealing them instead of freezing/storing in water, and that helps as well. [/QUOTE]
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How do you bake fish?
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