How To Cook Fish Like A Pro
"While fish consumption has climbed steadily since 1970, rising by more than one-third, averages are still low enough to conclude that some Americans (maybe many) don't eat fish at all, or rarely. And those who do more often leave the cooking to others, since surveys show that fish is savored in restaurants twice as often as it is served at home." Most of us are apparently too scared to prepare fish ourselves since we don't understand how to do it, so the Philadelphia Inquirer's Marilynn Marter talked to chefs Guillermo Pernot and Anthony Goodwin and came up with thirteen key points to choosing and cooking fish right, like cooking to what traditional instructions consider slightly underdone ("less dry and flaky, and slightly translucent at the center"), and only salting after the fish is cooked in order to preserve moisture.
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