This video will teach how to sear any type of fresh fish.
This is a brief tutorial on how to get good colored sear on your fish without overcooking it. Thicker pieces can be seared on both sides, thinner pieces, don’t bother or you’ll dry it out and it will be a disgusting waste of your time and fishy resources.
Try to cook fish immediately after you buy it or catch it. I can’t give you a maximum number of days it will stay good for because it’s such a broad diverse group of organisms. Just try to cook it right away.
Don’t be afraid of undercooked fish. You’d have to have some really bad luck to get sick from it. It’s not 10 day old chicken you left under your car during the summer heat wave. It’s not depleted uranium 238. Cook it more if you don’t believe me. Just don’t overcook it. You eat sushi, right? It’s better to undercook it that overcook it.
