Fishing is an art form that, like many art forms is slowly fading with time. One must retain the tradition of hunting for one’s own food — it is much more beneficial to the environment than massive industrial fishing, chemical intrusions, and much more mindful of the fish’s integrity than farm raised fish. Fishing is therapeutic and easy on your mind. For all these reasons if you intend to eat fish, then you should catch the fish on your own. But the effort doesn’t end there — to be totally respectful of oneself and the fish, one needs to learn the healthiest and tastiest ways to prepare the fish one catches.
Grilled Fish
The simplest and healthiest way to prepare the fish you catch is to simply grill it on a skillet, or perhaps on a charcoal or electric bbq. The charcoal bbq will give the fish a nice smokey flavor, so that method is preferred even though setting up the bbq could be a hassle if you are only preparing the fish and nothing else.
You want to lightly brush the fish with oil or butter, and then place it on the hottest section of your grill. Usually this is the corner of the grill. Keep a close watch on the fish, because fish cooks in minutes. Don’t lift or move the fish, simply let it sit for a few minutes, until you can just start to smell and see the flavor leave the fish. Then, brush the other side with oil or butter, and flip it. Repeat the same process and then remove and enjoy.
Poached Fish
Poaching fish is great because it keeps the fish moist and flavorful. If you are in the mood for a pure fish taste, without any smoky or grilled undertones, then poaching is the way to go. You want to also prepare some sort of stock beforehand. You could use chicken stock, but making your own will allow you creative control over the fish. Add herbs like dill, spices, salt and pepper; experiment.
Lay down slices of fish in a large pan, and then add the stock until every piece of fish is covered just to their top. Heat the stock to a simmer — about 160-190 degrees Fahrenheit. Look out for bubbles — that means the stock is too hot. Test the fish regularly to remove it at the right time.
Steamed Fish
Similar to poaching, steaming the fish is using water’s steam to cook the fish, so that a minimal amount of water is soaked up by the fish.
Rub a piece of fish with herbs and spices of your choosing, and then place it in the top of a steamer pot. Bring the bottom section with the water in it to a boil, and let the fish cook for 4-7 minutes.
One should note that these are the bare bones of three fish recipes. For full recipes, including specific herbs, spices, and sides, search online.