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What is the general rule of thumb for cooking fish?

Asked: Ahua, Last Updated:

Try the 10-minute rule of thumb, which says you should measure the fish at its thickest point and cook it for 10 minutes per inch, turning halfway through the cooking time. If the fish is under 1/2 inch thick, you don't need to turn it over.

FAQ

  • Can you cold smoke fish?

    COLD-SMOKING Fish: Cold-smoking is a method of preserving fish where the ambient cooking temperature stays in the range of 68-86°F (20-30°C) for 6-12 hours. The flesh loses some of its moisture and becomes denser without being cooked.

  • Where should you not put a fish tank?

    Choosing A Place for Your Fish Tank

    1. Sunlight. Be wary of how close your fish tank will be to a window. ...
    2. Accesibility. Make sure your aquarium is easily accessible. ...
    3. Noise. An environment with a lot of noise or high traffic is not good for placing a fish tank. ...
    4. Visilibity. ...
    5. Electrical Sockets.

  • Is crawfish still good the next day?

    Crawfish can easily last for up to 3 to 4 days within your fridge. Just make sure to refrigerate the, within 2 hours of cooking it. Also, when storing cooked crawfish, put them in airtight containers, and then refrigerate them.

  • Can you take crawfish out of water?

    Note that being able to climb out of the water is an essential requirement if the water is not aerated or filtered; crayfish need lots of oxygen, and in still water conditions, such as in a tank without a filter or airstone, they will get the oxygen they need from the air.

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  • Why do fish jump into boats?

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  • Can crawfish live in freezing water?

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  • What fly rod weight should I get?

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