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  2. How to Keep Fish Warm for Dinner - AOL

    www.aol.com/.../food-how-keep-fish-warm-dinner.html

    When fish is thoroughly cooked and ready to keep warm, transfer it to a wire rack placed over a baking sheet. Do not cover or wrap in foil! Hold in the oven for up to 30 minutes.

  3. 64 best seafood recipes to feast on - AOL

    www.aol.com/news/64-best-seafood-recipes-feast...

    Wrap up cod filets like a little present, following a French cooking technique known as “en papillote.” Shiitake mushrooms, shallots, asparagus, cherry tomatoes, carrots and olives cook ...

  4. Doneness - Wikipedia

    en.wikipedia.org/wiki/Doneness

    The temperatures indicated above are the peak temperatures in the cooking process, so the meat should be removed from the heat source when it is a few degrees cooler. The meat should be allowed to "rest" for a suitable amount of time (depending on the size of the cut) before being served.

  5. Fish steak - Wikipedia

    en.wikipedia.org/wiki/Fish_steak

    It takes less time to make a fish steak than a fillet, because steaks are often bone in and skin on. [1] Cutting through the backbone with a knife can be difficult, [1] so it is preferable to use a butcher's saw or a cleaver to make fish steaks. [2] Larger fish, such as tuna, swordfish, salmon, cod and mahi-mahi, are often cut into steaks.

  6. Scrod - Wikipedia

    en.wikipedia.org/wiki/Scrod

    Scrod or schrod (/ ˈ s k r ɒ d /) is a small cod or haddock, and sometimes other whitefish, used as food. It is usually served as a fillet, though formerly it was often split instead. In the wholesale fish business, scrod is the smallest weight category of the major whitefish. [1] From smallest to largest, the categories are scrod, market ...

  7. Cod as food - Wikipedia

    en.wikipedia.org/wiki/Cod_as_food

    Canned cod liver. Cod is popular as a food with a mild flavour and a dense, flaky white flesh.Young Atlantic cod or haddock prepared in strips for cooking is called scrod.Cod's soft liver can be canned or fermented into cod liver oil, providing an excellent source of vitamin A, vitamin D, vitamin E and omega-3 fatty acids (EPA and DHA).

  8. Low-temperature cooking - Wikipedia

    en.wikipedia.org/wiki/Low-temperature_cooking

    Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.

  9. Blackening (cooking) - Wikipedia

    en.wikipedia.org/wiki/Blackening_(cooking)

    Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...