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Guidelines For Baking Fish

The document provides guidelines for baking and broiling fish. It recommends that fatty fish are best for baking to prevent drying out, and lean fish may also be baked if basted with butter or oil. Baking temperature should be between 350-400°F. For broiling or grilling, both fatty and lean fish should be coated with fat to reduce drying, and lean fish can be dredged in flour first. Overcooking should be avoided, and thick cuts of fish should be turned once during broiling to cook evenly.

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1K views5 pages

Guidelines For Baking Fish

The document provides guidelines for baking and broiling fish. It recommends that fatty fish are best for baking to prevent drying out, and lean fish may also be baked if basted with butter or oil. Baking temperature should be between 350-400°F. For broiling or grilling, both fatty and lean fish should be coated with fat to reduce drying, and lean fish can be dredged in flour first. Overcooking should be avoided, and thick cuts of fish should be turned once during broiling to cook evenly.

Uploaded by

nelmae
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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GUIDELINES FOR BAKING

FISH
By: Ms Nelmae Noya
 FAT FISH ARE BEST FOR BAKING BECAUSE
THEY ARE LESS LIKELY TO DRY OUT.
 LEAN FSH MAY BE BAKED BUT CARE SHOULD
BE TAKEN NOT TO OVERCOOK IT. BASTING
WITH BUTETR OR OIL HELPS PREVENT
DRYING.
 BAKING TEMPERATURE IS 350℉ TO 400℉.
 SERVED BAKED FISH WITH A SAUCE OR
SEASONED BUTTER TO ENHANCE MOISTNESS
AND IMPROVE PALATABILITY.
GUIDELINES FOR BROILLING OR
GRILLING FISH
 OVERCOOKING SHOULD BE AVOIDED IN
COOKING FISH.
 SELECT APPROPRIATE FISH.
 FAT FISH AND LEAN FISH SHOULD BE COATED
WITH FAT BEFORE BROILING TO REDUCE
DRYING
 LEAN FISH MAY BE DREDGED IN FLOUR
BEFORE DIPPING IN OIL OR MELTED BUTTER.
THE FLOUR HELPS FROM A FLAVORFUL
BROWNED CRUST.
 TO PREVENT SPLITTING DURING COOKING,
SCORE THE SKIN WITH A SHARP KNIFE. FOR
SMALL FILLETS, SCORING MAY NOT BE
NECESSARY.
 BROILED FISH MAY BE GARNISHED LIGHTLY
WITH PAPRIKA IF MORE COLOR IS DESIRED.
 THICK CUTS SHOULD BE TURNED ONCE
BROILING IN ORDER TO COOK EVENLY. THIN
PIECES MAY BE ARRANGED ON AN OILED PAN
AND BROILED ON ONE SIDE ONLY. LOBSTER IS
ALSO BROILED WITHOUT TURNING.
STRIVE FOR
PROGRESS NOT
PERFECTION.
Thank you and
study hard 

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