7 Mistakes That Could Ruin Your Fish Dinner

During the pandemic, it wasn't just canned beans, toilet paper, and disinfectant wipes that were flying off the shelves at grocery stores.

In fact, fish was among the items in high demand, as reported by our friends at Food & Wine. Once more of a restaurant luxury than a home-cooked option (Americans spent twice as much on seafood dining out as they did at retail in 2017), fresh seafood sales surged 25%, and frozen seafood rose by 26% in December 2020, the peak holiday season. (For more on why buying frozen fish is a smart choice for most people, check this out.)

So, what took us so long? Those hesitant to cook seafood cite reasons ranging from the unpleasant smell to a lack of practice, or simply living far from the coast and feeling intimidated. A 2019 survey by The Food Marketing Institute revealed that only about one in four Americans felt confident preparing seafood at home.

Whether you're just starting out or you're an experienced cook, these seafood preparation tips will help you make the most of your ingredients and achieve a restaurant-quality meal at home.

7 Common Fish-Cooking Errors (and How to Avoid Them)

1. Starting with Low-Quality Fish.

Fish cooking tip: To cook delicious fish, start with the best quality seafood. Before buying, check the latest Seafood Watch "best choices" for sustainable options. Choose fish that's firm and has bright, clear eyes (not cloudy). It should smell fresh like the sea, not overly fishy, and the flesh should be firm when you press it. For more on selecting and storing seafood, check out the FDA's guidelines here.

2. The Fish Surface is Wet.

Fish cooking tip: For the perfect sear, always start with a dry surface on your fish. Pat it gently with a clean kitchen towel or paper towel, then let it rest uncovered for about 30 minutes before cooking. This will help dry it further, ensuring a crispy crust and better seasoning absorption.

3. Seasoning Too Early.

Fish cooking tip: When it comes to seasoning, remember that salt draws moisture from the fish. For the best flavor and texture, wait until your fish is about 80% cooked before adding salt.

4. Heat Too Low.

Fish cooking tip: Whether you're using a skillet or grill (but not roasting or baking), be mindful of your heat level before adding the fish. Aim for medium-high to high heat — hot enough to sear without smoking. Preheat your pan and a tablespoon or two of oil for 3-5 minutes before adding the seafood. This ensures a better sear and makes flipping easier, without leaving any bits stuck behind. Fish tends to stick when the pan is too cool or the flesh is too damp.

5. Cooking Skin-Side Up.

Fish cooking tip: The skin side should be cooked first. Starting with the skin-side down helps protect the delicate flesh while allowing the skin to crisp up nicely. Not a fan of eating the skin? Simply peel it off after cooking, before serving.

6. Flipping the Fish Too Often.

Fish cooking tip: Unless you're making a dish like a shrimp stir-fry, aim to cook your fish on one side and flip it just once — only when it naturally releases from the pan. Flipping too many times can lead to a tougher texture, and some pieces might even stick or break. The less you handle it, the better! If your pan is hot and the fish is dry, it should easily release when ready for the flip.

7. Overcooking the Fish.

Fish cooking tip: One of the most common mistakes? Overcooking your fish. This makes it dry, tough, and less flavorful. A good rule of thumb is to cook it for 10 minutes per inch of thickness, flipping it halfway through. When done, the fish should be firm and opaque at the edges, but still slightly translucent in the center. If you're unsure when it's done, an instant-read thermometer is your best friend. For white fish, aim for 140°F (60°C), for medium-rare salmon, 125°F (50°C), and for rare seared tuna, watch for 110°F (43°C).