Welcome to Fish Fridays!

The alliteration was irresistible. So stop by here every Friday for the next eight weeks as I offer tips, hints and information that will help you overcome any “fear of fish” in your kitchen.

I found out a lot in working on my new cookbook, “Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast” (UNC Press). “Carolina Catch” features more than 90 recipes plus a guide to the state’s fish and shellfish – freshwater, saltwater, wild-caught and farmed. Turn to the Best Basics section  for detailed information on selecting, storing and preparing fish.

Let’s start with three kitchen tools for cooking fish and shellfish that will change your world.  These are all indispensable in my kitchen.

1. Instant-read thermometer. Many people overcook fish, end up with a wad of sandpaper and declare they don’t like fish. Wrong – you just messed up in cooking it. A simple instant-read thermometer, plus the exact temperatures and times in Best Basics, will help you stop guessing and have great fish.

fish spatula

fish spatula

2. Grill pan. In the summer, I like to cook everything on the grill (I’ve even grilled salads). A grill pan with a perforated bottom ensures against shrimp or fish falling through the grill grates, and is easy to clean. I usually spray mine with cooking spray before grilling even if the pan claims to be nonstick.

3. Fish spatula. This tool is great for everything, from turning fish to lifting frittatas or omelets from the frying pan. I hardly use my regular spatulas anymore. It’s thin, slotted, has a slanted edge and is wide enough that you can lift fish without breaking up the filet.

Now, go fish!

To learn even more, take at look at “Carolina Catch.” And the Moose is loose! Visit Events at debbiemoose.com to find a cooking class or signing I’m doing near you.


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