Fish cooks fast, often in under 20 minutes, which makes it a good friend on busy evenings. It can be mild and flaky, rich and meaty, or bold and salty, depending on the kind you pick. Fresh, frozen, and canned all have a place in the kitchen.

In this section you will find pages for salmon, cod, tuna, canned tuna, tilapia, halibut, and sardines. Each one has its own taste and texture, so each cooks a little differently. Pick the one you have and see what you can make.

Questions folks ask

How do I know when fish is done?

The flesh turns opaque and flakes easily with a fork. Many cooks also use an internal temperature of 145°F.

Can I cook fish from frozen?

Yes, many fillets can be baked from frozen with a little extra time. Thawing in the refrigerator first usually gives a more even result.

What is a good mild fish for picky eaters?

Cod and tilapia are mild and flaky, so they are a gentle place to start.

Kitchen tips

Pat fish dry with a paper towel before cooking so it browns nicely.
Cook fish just until it turns opaque and flakes with a fork. It keeps cooking a little after it leaves the heat.
Thaw frozen fish overnight in the refrigerator for the best texture.
Lemon, butter, garlic, and fresh herbs go with almost any fish.
Open a window or use the fan when cooking fish, and wash the pan right away.