Tips for Cooking Different Types of Fish

March 8, 2019

There are few things more satisfying than coming home from a long day of fishing and cooking up a portion of your day’s catch right then and there. There’s nothing like fresh fish, after all, especially if you know how to prepare it well.

Of course, every fish is a little bit different, both in terms of its taste and in the best ways to cook it. With this in mind, here are some tips we have at our fishing charter in Sarasota, FL for cooking some different types of fish:

  • Tilapia: Tilapia has been rapidly growing in popularity in recent years in the United States. It is a freshwater fish that can also occasionally be found living in saltwater, but the water must be warm (60 degrees or more). The meat of the fish is white, with flesh that can be anywhere from black and white to pinkish red. It is extremely versatile in terms of its cooking options—it can be baked, broiled, grilled, fried, poached or steamed.
  • Trout: There are many different kinds of trout, including rainbow, lake and brook. Rainbow trout is the most popular in the United States, and can be found with flesh colors ranging from white to pink or orange. Its rich taste and tender, flaky texture are best served with cooking methods such as frying, broiling or baking, though grilling can be a possibility in some cases as well.
  • Flounder: A popular saltwater fish, flounder has flaky white flesh when it’s cooked, and a mild flavor. Cooking for flounder is generally a simple process: put it in a pan with some butter, let it get a crispy edge and flaky interior and go to town.
  • Grouper: Grouper are popular among fishers in the Atlantic, Caribbean and Gulf of Mexico. They can weigh up to several hundred pounds, but if you go to a fish market, you’ll typically find them around 15 pounds or less. They are ideal for boiling, poaching or baking. They have a strong-tasting skin, so it should be removed before the fish is cooked.
  • Halibut: Halibut is another saltwater whitefish that has mildly flavored flesh that can be quite flaky. The best-tasting halibut tend to be less than 10 pounds. You can often substitute them into recipes that feature other types of flatfish, such as sole or flounder.
  • Mackerel: Mackerel are related to the tuna, and have a pinkish, pale flesh that becomes flaky and firm when cooked. The flavor of the fish can vary a bit based on how oily it is. Mackerel steaks or filets can be grilled or baked and can be substituted with tuna, marlin or swordfish.
  • Mahi mahi: Also known as dolphin fish, this is a tasty fish that features a lot of fat. It is best when grilled or broiled, and can serve as an alternative to swordfish.

For more cooking tips for some common, delicious fish, contact Charter Boat Shark today. Our fishing charter service in Sarasota, FL has been in business for nearly 60 years, and we look forward to welcoming you this spring!

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