FISH COOKING
Fish and shellfish are far more delicate than meat and even vegetables. For this reason they need to be cooked with tons of care. Here are some points to remember:
1. Make sure the fish or shellfish is fresh, and not from freezer, or it will taste, well, not so good.
2. Fish proteins denature at far lower temperatures than the meat proteins. So, fish can be cooked on low heat for a longer time, to get a tender feel to it.
3. Of course, fish can also be cooked at higher temperatures, when the flesh becomes "whiter" due to excessive denaturation of proteins. It is nice to combine such procedure with a quick browning of the fish on one side, then turning it around, reducing the heat at once and adding some butter that will expand the flavor.