Comments on: How To Prevent Fish From Sticking To Pan http://www.reluctantgourmet.com/blog/cooking-techniques/fish-sticking-pan/ You Have To Eat, So Learn To Cook & Eat Well Fri, 30 Jul 2010 07:03:01 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: Lky http://www.reluctantgourmet.com/blog/cooking-techniques/fish-sticking-pan/comment-page-1/#comment-100185 Lky Mon, 24 May 2010 16:50:02 +0000 http://www.reluctantgourmet.com/blog/?p=1803#comment-100185 You may want to try adding some salt to the heated oil before putting the fish skin side first. You may want to try adding some salt to the heated oil before putting the fish skin side first.

]]> By: cba http://www.reluctantgourmet.com/blog/cooking-techniques/fish-sticking-pan/comment-page-1/#comment-98641 cba Sun, 02 May 2010 21:50:07 +0000 http://www.reluctantgourmet.com/blog/?p=1803#comment-98641 I was told that I would know that the fish would not stick if I heated the oil in the pan until I would be able to "slide" a corner of the fish without it sticking...It has worked for me...and, yes, the fish needs to be dry and at room temperature. Hi Carol, thanks for the tip. - RG I was told that I would know that the fish would not stick if I heated the oil in the pan until I would be able to “slide” a corner of the fish without it sticking…It has worked for me…and, yes, the fish needs to be dry and at room temperature.

Hi Carol, thanks for the tip. - RG

]]> By: JM http://www.reluctantgourmet.com/blog/cooking-techniques/fish-sticking-pan/comment-page-1/#comment-97846 JM Thu, 22 Apr 2010 23:47:28 +0000 http://www.reluctantgourmet.com/blog/?p=1803#comment-97846 I think brushing the oil/fat onto the fish is a mistake - you don't know the temperature of the pan. Even if the water droplets evaporates, does the decent chef know what temps dictates the speed of evaporation? In addition, since you need at least 320 F, evaporating at 280 F does no good. Pour a thin layer of oil in the pan, slowly increase heat from low-med to med to med-high and wait for the first wisps of smoke...that's the time to add the fish/meat - hot enough to sear yet not hot enough to burn the fat/oil. Obviously, don't wait for plenty of smoke, because that might be too late. Now, if you want to brush fat/oil onto the fish in addition to oiling the pan, that's another story. It goes without saying that you should know your smoke points, but most are within 50F of 400F. Thank you. <em> Great points JM. Thanks - RG</em> I think brushing the oil/fat onto the fish is a mistake - you don’t know the temperature of the pan. Even if the water droplets evaporates, does the decent chef know what temps dictates the speed of evaporation? In addition, since you need at least 320 F, evaporating at 280 F does no good. Pour a thin layer of oil in the pan, slowly increase heat from low-med to med to med-high and wait for the first wisps of smoke…that’s the time to add the fish/meat - hot enough to sear yet not hot enough to burn the fat/oil. Obviously, don’t wait for plenty of smoke, because that might be too late. Now, if you want to brush fat/oil onto the fish in addition to oiling the pan, that’s another story. It goes without saying that you should know your smoke points, but most are within 50F of 400F.
Thank you.

Great points JM. Thanks - RG

]]> By: margo http://www.reluctantgourmet.com/blog/cooking-techniques/fish-sticking-pan/comment-page-1/#comment-97341 margo Wed, 14 Apr 2010 23:43:33 +0000 http://www.reluctantgourmet.com/blog/?p=1803#comment-97341 I pan roasted $50 worth of sea bass for my mother-in-law's 90th birthday last night. It was good, but it stuck to the pan. Now I know why, and I sure wish I had read this beforehand! Thanks RG - just found your site and I'll never try anything new again without checking with you! <em>Hi Margo, thanks for the kind words and sorry about the sea bass. Let me know how it turns out next time. - RG</em> I pan roasted $50 worth of sea bass for my mother-in-law’s 90th birthday last night. It was good, but it stuck to the pan. Now I know why, and I sure wish I had read this beforehand!
Thanks RG - just found your site and I’ll never try anything new again without checking with you!

Hi Margo, thanks for the kind words and sorry about the sea bass. Let me know how it turns out next time. - RG

]]> By: Kendal http://www.reluctantgourmet.com/blog/cooking-techniques/fish-sticking-pan/comment-page-1/#comment-96362 Kendal Mon, 29 Mar 2010 14:11:37 +0000 http://www.reluctantgourmet.com/blog/?p=1803#comment-96362 Thanks RG! I cooked catfish steaks over the weekend using these tips. It worked exactly as you said. At 3 minutes the fish didn't release. 1 minute later it did with gentle lifting and without pulling my steaks to pieces. I love it when a plan comes together. Thanks again! <em>You are very welcome Kendal and thanks for letting us know about your results. - RG</em> Thanks RG! I cooked catfish steaks over the weekend using these tips. It worked exactly as you said. At 3 minutes the fish didn’t release. 1 minute later it did with gentle lifting and without pulling my steaks to pieces. I love it when a plan comes together. Thanks again!

You are very welcome Kendal and thanks for letting us know about your results. - RG

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