Athletes in the Kitchen: How to Cook Fish
Welcome to episode 1 of our Athletes in the Kitchen Series with Chris Newport and Chef John about how to cook fish!
First, meet Chef John and hear about his journey from a dishwasher to going to French Classical Culinary School to cooking healthy food at Apple, Inc and for several renowned chefs.
In today’s episode, we talk about how to get more omega-3 fatty acids in our diet from cooking fish, especially salmon, cod and tuna.
You’ll learn:
- why frozen fish is not a bad thing and why you should speak with your fish monger or butcher (and why they want to talk to you!)
- how to store fish properly (this tip is great!) and how to avoid common cooking mistakes
- what that “white gunk” is when cooking salmon and how you can cook your fish to look “prettier” and more visually appealing
- how to cook fish in the oven, on the stovetop or on the grill and why your heat is critical
- how to tell when your fish is cooked properly
Chef John shares his favorite seasonings for salmon (hint: he gives a brine recipe), why simple is sometimes better. He also talks about his favorite way to cook fish (hint: it involves tuna) and the “west coast” ways of eating his favorite vegetable.
He also recommends so places to purchase fish (it’s not as exotic as you might assume)
(Please forgive John’s audio! Next time, we’ll be recording in a socially-distanced studio to get better audio)
