Do I cut fish before cooking?
Always cut the fish before you cook it.
Raw fish is already delicate, but hot, cooked fish is even more fragile. If you need portioned fish for a recipe, you’ll get the prettiest, cleanest pieces if you cut it before sauteeing, baking, or grilling it.
Should you cut salmon before cooking?
Cutting it up small exposes more surface area. That means the fish cooks much quicker and can go from just done to overdone in a flash. The larger the salmon is, the harder it is to overcook. Simply cut into smaller portions after it’s baked.
How do you cook thick cuts of fish?
Season the fillet following your chosen recipe, or with a small amount of sea salt and a dash of black pepper. Place the fillet, flesh side down, into a small amount of oil in a hot pan and cook 5-7 minutes over medium heat. Turn the fillet to cook the other side, and baste the top with pan juices to keep it moist.
When should you cut salmon?
When cooking fish that will be served chilled, such as for our Salmon 104 °F dish, it’s better to do the final portioning after cooking and chilling. The flesh will cut cleanly when cold, and it’s easy to slice evenly sized portions with clean edges.