The 10 Most Common Mistakes When Cooking with Frozen Fish

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Using Too Much Marinade

Marinades are a simple trick that can significantly enhance the quality of your recipes with minimal effort. By adding a sauce combined with herbs or spices to your fillets and letting them sit, you ensure that the fish absorbs the flavors, resulting in a more delicious dish. For example, using olive oil, lemon juice, ginger, and fresh herbs can instantly elevate your recipe.

However, using too much citrus juice to tenderize the meat can actually start to cook the fish—just like how ceviche is made! If you simply want to enhance the flavor of the fish or give it a special touch, you need to use the marinade sparingly. Similarly, soaking it in soy sauce for too long can make the fish overly salty and alter its texture, as the meat absorbs a significant amount of liquid.

To achieve the best results, use just enough marinade to coat the fillets and let them sit for an appropriate amount of time, typically no more than 30 minutes to an hour, depending on the strength of the marinade. This will ensure that your fish has a delightful flavor without compromising its texture.