What are some common mistakes to avoid when cooking fish?

Cooking fish can be a rewarding experience when done right, but it can also be tricky if you’re not familiar with the techniques. Fish is delicate and easy to overcook, underseason, or mishandle, which can ruin its flavor and texture. Knowing the most common mistakes to avoid will help you prepare delicious, perfectly cooked fish every time. In this article, we'll explore the top mistakes people often make when cooking fish and provide practical tips to help you steer clear of these pitfalls.

1. Overcooking the Fish

One of the most frequent mistakes when cooking fish is overcooking it. Fish cooks much faster than meat, and leaving it on the heat for too long can result in dry, tough, and flavorless fish. The key to perfect fish is maintaining its natural moisture and tenderness.

How to avoid overcooking:

• Use a food thermometer to check for doneness. Fish is typically done when it reaches an internal temperature of 145°F (63°C).
• Watch for visual cues: When the fish flakes easily with a fork and turns opaque, it’s done.
• Remember that fish continues to cook after it’s taken off the heat, so remove it slightly before it's fully done and let it rest for a few minutes.

2. Not Patting the Fish Dry Before Cooking

Fish naturally holds a lot of moisture, which can lead to improper searing or browning if not dried before cooking. Whether you're grilling, pan-searing, or baking, leaving the surface of the fish too wet can cause it to steam rather than develop a crisp, golden crust.

How to fix this:

• Pat the fish dry with paper towels before seasoning and cooking. This helps achieve a better sear and locks in flavor.
• If you're grilling, drying the fish prevents it from sticking to the grates.

3. Not Seasoning Enough

Many cooks, especially beginners, shy away from seasoning fish adequately, fearing that it might overpower the natural flavor. However, underseasoning can make the fish taste bland. Fish can benefit from a good balance of salt, herbs, spices, and acid (like lemon or vinegar) to enhance its flavor.

How to season properly:

• Season the fish with salt and pepper generously on both sides, not just one.
• Consider adding fresh herbs like dill, thyme, or parsley, along with a squeeze of lemon juice to brighten the dish.
• For more flavor, marinate your fish for about 15–30 minutes in olive oil, garlic, citrus, or soy sauce to infuse the flesh.

4. Cooking Fish Straight from the Fridge

Cooking cold fish straight from the refrigerator is a mistake that can result in uneven cooking. The exterior of the fish might cook too quickly while the interior remains underdone, leading to inconsistent texture and flavor.

How to prevent this:

• Take the fish out of the fridge and let it come to room temperature for about 15–20 minutes before cooking. This allows for even cooking throughout.

5. Using the Wrong Cooking Method for the Type of Fish

Different types of fish require different cooking methods based on their texture, fat content, and flavor. Lean, delicate fish like sole or tilapia can fall apart when grilled, while fattier fish like salmon and tuna can handle higher heat and grilling.

Choosing the right method:

• Lean fish (like cod, sole, and tilapia) are best suited for baking, poaching, or lightly sautéing to preserve their moisture.
• Fatty fish (like salmon, mackerel, and trout) work well with high-heat methods such as grilling, broiling, or pan-searing because their fat content keeps them moist.
• Avoid using methods like deep-frying on very lean fish, as they can dry out too quickly.

6. Not Using a Hot Enough Pan

When pan-searing fish, one of the biggest mistakes is starting with a pan that’s not hot enough. This can cause the fish to stick to the pan and prevent the beautiful crispy crust that makes pan-seared fish so delicious.

How to fix this:

• Preheat your pan with oil over medium-high heat until the oil shimmers before adding the fish.
• Once the fish is in the pan, resist the urge to move it around. Let it cook undisturbed to form a crust, and it will release naturally from the pan when it’s ready to flip.

7. Neglecting to Rest the Fish After Cooking

Like meat, fish benefits from resting after cooking. Skipping this step can cause the juices to run out when you cut into the fish, leaving it dry.

How to avoid this:

• Let the fish rest for a couple of minutes after cooking. This allows the juices to redistribute throughout the flesh, keeping the fish moist.

8. Overcrowding the Pan

Overcrowding the pan is a common mistake that causes fish to steam rather than sear. When the pan is too crowded, there isn’t enough space for the heat to circulate, resulting in uneven cooking and a lack of that crispy exterior.

How to fix this:

• Cook fish in batches if necessary, leaving enough space between each piece for proper browning. If you're baking, make sure the fish fillets are spaced apart on the baking sheet.

9. Using Flimsy Utensils for Delicate Fish

Fish is much more delicate than meat and requires proper handling to prevent it from falling apart during cooking or flipping. Using the wrong utensils, like tongs or a regular fork, can tear the fish.

How to handle fish properly:

• Use a wide, flat spatula designed for fish to flip it gently. This helps maintain the integrity of the fillet without breaking it apart.
• When grilling fish, a grill basket or fish-grilling cage can help keep the fish intact.

10. Ignoring the Skin

If your fish has skin, ignoring it is a missed opportunity for flavor and texture. Fish skin, when properly cooked, can be deliciously crispy and add another dimension to your dish. However, many cooks end up with soggy, unappetizing skin.

How to get crispy fish skin:

• Pat the skin dry thoroughly before cooking and season it generously with salt.
• Cook the fish skin-side down first on a hot pan to render the fat and crisp up the skin. Once the skin is crispy, flip the fish and cook the other side for a short time.

11. Not Prepping the Fish Correctly (Bones and Scales)

Improperly prepping fish can result in unpleasant dining experiences, especially if you forget to remove scales or bones. Scales left on the skin can make the fish tough and inedible, while unexpected bones can ruin the texture.

How to prep fish:

• Check for scales before cooking, and use a fish scaler or the back of a knife to remove them.
• Run your fingers over the flesh to check for bones, and use tweezers to remove any pin bones you find.

12. Forgetting to Add an Acidic Component

Fish benefits from a burst of acidity, which can elevate its natural flavors and balance out any richness from cooking oils or butter. A final squeeze of lemon or a splash of vinegar can transform a good fish dish into an excellent one.

How to use acidity:

• Finish your fish with a squeeze of fresh lemon juice, lime juice, or even a drizzle of balsamic or wine vinegar.
• Incorporate citrus zest into marinades or dressings to add an extra layer of freshness.

Conclusion

Cooking fish can seem intimidating, but avoiding these common mistakes can make the process easier and more rewarding. By focusing on proper cooking methods, seasoning, and paying attention to details like temperature and texture, you’ll be able to prepare delicious, tender, and perfectly cooked fish. Whether you’re grilling, baking, or pan-searing, these tips will help you master the art of cooking fish with confidence.