Very fine flesh that breaks off delicately in small pieces.

Good stock is the difference between a three-star restaurant and a four-star one. A flavorful liquid made with animal bones/parts and/or aromatic vegetable, and a vital part of any sauce or soup.

Fry small pieces of food at very high heat, very quickly, generally in a wok for Asian dishes. Mise-en-place is critical here, so prepare all your garnishes, sauces and plates beforehand!

To slowly simmer in a stock or broth for a rich, deep flavor. Fish stews like Bouillabaisse are the perfect comfort food.

A healthy way to prepare fish and vegetables! Cook with the vapor from continuously boiling water or flavored liquid. This method tends to preserve the innate nutrients of any food for your benefit. P [..]

A great way to cook any fish, but especially catfish and salmon! Cook an item immersed in a flavorful liquid, generally at lower temperatures. Some options include milk, stock, or the classic court bo [..]

This method creates a flavorful browned surface, and is suitable to thin, delicate fish like flounder. Cook large pieces of food, such as fillets, in a pan with very little oil, flipping once or twice [..]

A French term meaning “Everything in its Place.” This is a philosophy of serious chefs and home cooks alike: to have all your ingredients prepared, cut, or dressed before attempting a cooking procedur [..]

Cook over a high heat source, usually to produce some charring or “grill marks.” Do not move food immediately after placing on the grill, because the grill will stick. Give it time, and the grill mark [..]

Cook immersed in hot oil or fat. This is usually done with a breaded item, because the air pockets in the breading protect the food from too much heat in the oil.