Cooking Perfect FishThe first rule of cooking fish is not to overcook it – as soon as the fish goes from being translucent to opaque (white), it’s done, so get it off the heat.

Put a fork into the fleshiest part of your fish and if the flesh flakes away easily with a small movement of the fork, your fish is ready. If you are cooking a whole fish or a cutlet, the flesh will come away from the bone easily.

You can cook fish many ways, from poaching, steaming, BBQ, grill, frying, deep frying, baking, or smoking, or in soups and stews. Get to know your fish varieties and when they are in season (many fish are migrational and aren’t available in your area all year round), so you always have the freshest fish.