The 10 Most Common Mistakes When Cooking with Frozen Fish

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Not Adjusting to the Right Temperature for White Fish

If you want your cod, monkfish, halibut, or sea bream fillets to be perfectly golden on the outside and tender on the inside, the secret is to cook them at high heat. Due to the texture of their flesh and the thickness of the fillets, it's recommended to increase the temperature for the best results. Just remember, the fish should be well-dried and fully thawed before cooking.

On the other hand, if you're cooking more delicate fish like salmon or tuna, you should use a medium-low temperature and cook them for a shorter time to ensure the center remains slightly undercooked. This preserves the delicate texture and flavor that these types of fish are known for.

By adjusting the cooking temperature according to the type of fish, you can achieve the perfect balance of texture and flavor, making your seafood dishes truly exceptional.