7 Cooking Hacks and Kitchen Tips: Fish

Cooking hacks and simple solutions are amazing because they make our lives easier, save time, and minimize effort. Today I’d like to share with you some cooking and kitchen tips, including an easy way to remove pinbones from fish, a better way to mince anchovies, easy fish transfer solutions, 2 easy ways to avoid “fish sticks” on the grill, and more. I hope, these simple ideas and tips will make your time in the kitchen a little bit more pleasant!

Tip 1. Removing pinbones from fish

Locating the pinbones in a side of fish, or a couple of fillets, and removing them can be tricky. Running your fingers along the flesh is one way to locate them, but we’ve found an even better method. Invert a size-appropriate mixing bowl on a counter and drape the fish over it, flesh side up. The curvature of the bowl forces the pinbones to stick up and out, so they are easier to spot, grasp with pliers, and remove.

Tip 2. A better way to mince anchovies

Tired of the scent anchovies leave on your hands after mincing? Try the following approach to eliminate direct contact with the fillets.

1. With a fork, remove an anchovy from its tin and place it on a cutting board. Use the fork to anchor the anchovy as you cut the fillet crosswise into pieces, your hands at a safe distance away.

2. Use the side of the knife to gently smear the anchovy pieces against the cutting board. Rock the knife back and forth to finely mince the fillets.

Tip 3. Easy fish transfer

Grilling a large fillet or a whole fish can prove a challenge when it comes to turning the fish or removing it from the grill without having it fall apart. For a simple solution, try enlisting some extra support. Once the fish is done, slide two metal spatulas under the belly to give it proper support, lifting gently to make sure the skin is not sticking to the grill. Quickly lift the fish and place it on a nearby platter.

Tip 4. Avoid “fish sticks” on the grill – Way 1

A superclean, superhot, oiled grill grate should prevent grilled fish steaks, fillets, or kebabs from sticking to the grate. But some cooks like a little extra insurance, such as using one of the following methods to prevent sticking.

Place a few thin slices of lemon, lime, or orange (whatever best complements the flavor of the fish) on the cooking grate, and place the fish on the slices. Though you may sacrifice the grill marks on the fish, it will still pick up a great grilled flavor (as well as extra flavor from the citrus), and it will not stick to the grate.

Tip 5. Avoid “fish sticks” on the grill – Way 2

When oiling a cooking grate, the oil vaporizes almost immediately, leaving behind a black, web-like residue. As the oil heats up, its fatty-acid chains form polymers (that is, they stick together), creating that crisscross pattern over the surface of the metal. «a single layer of those polymers won’t prevent sticking, but applying and heating oil repeatedly will build up a thick layer of them and make the surface “nonstick.” Use tongs to rub oiled paper towels over the heated grate five to 10 times. When the grate is black and glossy you know you’ve built up a sufficient layer of polymers. The proteins in the fish will no longer be in direct contact with the cooking grate and therefore cannot bond with it. (Note that this effect is temporary and the grill must be reseasoned every time you want to cook fish.)

Tip 6. Classy crab cakes

You can use an adjustable measuring cup to form tidy, uniform crab cakes worthy of an upscale restaurant.

1. Set the cup to the desired cake size, lightly coat the inside with oil, and load it with the filling.

2. Invert the cake onto a plate. This trick also works with other patties, including hamburgers and veggie burgers.

Tip 7. Splatter patrol

Pan-frying fillets is a no-fuss and delicious way to get a nice sear and crispy skin going on your fillet, but that high heat setting can also lead to messy (and sometimes painful!) Oil splatters. Enter cinnamon, the super condiment that, believe it or not, keeps the oil in your skillet from going berserk. Just add a healthy pinch to your pan, and cook with the confidence that your oil won’t pop (nor will your fish end up tasting like apple pie).