Fish Basics

Most people who say they can't cook fish have really just never been told the two or three things that matter: how thick the fillet is, how hot the heat is, and how to recognize done before it becomes overdone. This collection covers those fundamentals — choosing fresh fish at the counter, matching cooking method to cut, and hitting 145°F (63°C) without sailing past it. Every guide here is written for a regular home kitchen: a sheet pan, a skillet, an instant-read thermometer. We give times as honest ranges tied to thickness rather than false precision, we explain the visual cues that back up the thermometer, and we tell you exactly what went wrong when a fillet turns out dry — so it doesn't happen twice.