Fish (Junior Cert Home Economics): Revision Notes

Cooking

Cooking Fish

• Choose the Right Method: Different fish need different cooking methods. For example, monkfish is suitable for stewing because it has firm flesh.
• Coating for Frying: Fish is often coated in flour, batter, or breadcrumbs before frying. This keeps the fish moist inside, adds flavour, and prevents burning.
• Avoid Overcooking: Fish cooks quickly, so be careful not to overcook it.

Methods of Cooking Fish

• Baking: E.g., baked cod.
• Grilling: E.g., grilled tuna steaks.
• Frying: E.g., fried hake.
• Steaming: E.g., steamed plaice.
• Poaching: E.g., poached salmon.
• Barbecuing: E.g., barbecued mackerel.
• Stewing: E.g., stewed monkfish. Note: Fish can also be reheated in the microwave.

Effects of Cooking on Fish

• Kills Bacteria: Cooking makes fish safe by destroying bacteria.
• Softens Connective Tissue: The fibres become loose and tender.
• Protein Coagulates: This causes the fish to firm up.
• Colour Change: Fish changes from translucent (see-through) to opaque (not see-through) when cooked.

Fish Processing

Fish spoils quickly, so it is often processed to extend its shelf life. Common methods include:

• Freezing: Suitable for most types of fish.
• Canning: Common for tuna, salmon, and sardines.
• Smoking: Often used for salmon, haddock, and kippers.