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Fish are delicate creatures, and begin to deteriorate as soon as they are lifted from the water. Obtaining the freshest fish possible can make all the difference.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* Washing of the hands before touching the fish is important.

* You can buy grill baskets made for grilling seafood - these help small pieces of fish from falling through the grill, and will help in grilling delicate fillets.

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

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Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There is one rule for poaching and that is not let the water boil. The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.

Whether you fancy testing some tilapia fish recipes or perhaps a delicious baked catfish recipe, you might think that baking fish is easy. It is indeed an uncomplicated way of cooking fish but there are a few tips and tricks you should know, to guarantee your fish recipes turn out great.

* Make sure that the fish is well coated in batter.

* Fish that is less than 1/2 inch thick do not require turning when cooking.

* To prevent overcooking, you'll need to pull it out slightly before it's done.

* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.

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Oven broiling is a great way to produce delicious cooked fish. Season and coat the fish well ahead of time. Preheat the broiler and place the fish 5 to 6 inches beneath the broiler. Watch the fish carefully to avoid overcooking. Thicker fillets should be turned halfway through cooking.

Here is a list of quick tips:

* Another test to use for doneness is to check the meat with a knife to see if it is firm and beginning to separate or flake.

* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.

* Increase cooking time when cooking fish that is frozen.

* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.

* For the best possible pan-frying results, take extra care to ensure that the butter or oil is hot and that the fish is well coated with batter.

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