How to Cook Fish - Rachael Ray Every Day

How to Cook Fish

If you learn where to look for fish bones they'll be easy to pluck out every time, then you can cook your fish just through -- or very slightly underdone.
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how to debone fish


a. Remove the bones from a cooked rainbow trout in one piece!

b. Pluck the pinbones from an uncooked fillet with tweezers. It's easier than removing a splinter.

c. Play doctor with a cooked salmon steak: Pull the side fillets apart, leaving the bones in the center.


1. Start with steaks and fillets that are of an even thickness. If a fillet has a much thinner section, fold it under to ensure even cooking.

2. Cook 10 minutes for every inch of thickness. A 3/4-inch-thick fillet, for instance, needs 7 or 8 minutes. You'll know when it's done when you can easily pull the flakes apart with a fork. When in doubt, take its temperature dead center with an instant-read thermometer -- 135°F is a good place to stop. Carryover heat will get it to 140°F, great for most fish. (The exception is tuna, which is best served rare or medium-rare)


Eating Fish