Cooking Tips: The Canadian Rule

Cooking fish can be a daunting challenge. Whether you under- or overcook it, you can always tell by the texture that the fish isn’t quite living up to its maximum culinary potential. And because fish is usually more delicate than its land-based meat counterparts, there is a finer line between perfectly cooked and not-so-perfect fish. Is there any guideline that can be useful for this task? Yes!

We call it the Canadian Rule.

Take your fish filet and measure it at its thickest point- not the widest or longest. For every inch you measure, cook that fish for 10 minutes, or 5 on each side. This guideline works with nearly every method of cooking, be it pan-frying, searing, baking, broiling, grilling, poaching, etc.! There are a few extra things to keep in mind:

  • if you are cooking the fish in foil or sauce, add 3 to 5 minutes to the cooking time;
  • when deep-frying to make fish and chips, the cooking time drops due to the high temperature of the oil: when the batter becomes golden brown, the fish is done! Thinner pieces, of course, work better when deep-frying.
  • Gourmet Secrets’ prepared fish products, such as the Old English Battered Cod, Breaded Sole or Battered Halibut, should be baked from frozen in the oven, from 20 to 25 minutes, flipping once after 15 minutes. The same applies to the Potato-Crusted Cod, for 15 to 20 minutes, without flipping.

Now that you’ve got these cooking tips in your arsenal, you can go out there and make some perfectly flaky, irresistibly delicious ocean-fresh fish right at home!


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