Fish always bring a softness and meaty feel when you bite them. However, fish is also one of the toughest items to cook properly. Sometimes you can overcook it to feel rubbery, and other times you may undercook it to feel too soft. Thus, cooking fish can be unforgiving and challenging.
Thankfully, there’re ways to fix a rubbery fish. So, chefs are keen to know how to fix rubbery fish to ensure its soft delicacy with the perfect meaty bite. You may choose parchment baking for the tender and moist fish. Also, you should discard the shellfish if you can’t see it opening when you cook it. Lastly, you must pat the seafood and fish dry before cooking. It helps the fish and seafood to become crispier and tender.
So, let’s check different ways to fix rubbery fish. Also, we will discuss the reasons for a fish being rubbery so that you may avoid it with ease.
Why Fish Becomes Rubbery?
Fishes are one of the most challenging items to cook while maintaining their tenderness and softness. So, even the expert chefs will find it unforgiving to cook fish properly as it becomes rubbery often. The fish usually becomes rubbery as you overcook it.
Also, the flesh of the fish can get rubbery if you store it for too long in the refrigerator. Experts say that the juiciness of the fish gets eliminated when you refrigerate it for too long.
On top of it, many people don’t allow the fish to get back to room temperature and become tender before cooking. Often they will bring the fish out of the refrigerator and start frying or coking it. Naturally, the refrigerated fish will feel rubbery.
How to Fix Rubbery Fish?
Does your cooked fish feel rubbery when you chew it? Well, it can be frustrating because we always seek the tenderness and juiciness of the fishes. So, our eating enjoyment gets lost when we get a rubbery and chewy feel when we chew the fish.
So, we have prepared these 7 suggestions to fix a rubbery fish.
Use parchment baking:
Parchment paper has been used widely for decades to wrap and cook vegetables, meat, and fish. Usually, parchment paper or vegetable parchment includes non-sticky properties. It comes from the cellulose-based element within the vegetable parchment.
So, when you wrap the fish with parchment paper, it keeps the juiciness of the fish intact. When you fry the fish, wrapping it with parchment paper, it won’t get stuck with the frying pan. Plus, it reduces the chance of overcooking the fish to make it rubbery.
Also, wrapping the fish with parchment paper will help you properly maintain the fish’s moistness. For cooking the fish, wrap it with the parchment and put sauce and vegetables within the parchment. You will love the tenderness for sure.
Rest the fish out of the refrigerator before cooking:
When you cook refrigerated fish, you should allow it to rest for a couple of hours. It permits the fish to get back to room temperature before cooking. As a result, the fish will regain its moistness and softer feel instead of being rubbery.
Many experts say pouring a few pinches of salt over the fish to help it maintain its moistness. When the fish comes to room temperature, cooking or frying becomes easier.
Marinate the fish properly:
When you plan to grill, fry, or cook the fish, you should marinate it properly. When you marinate the fish for an extended period, the spices will reach deep inside the fish. Thus, the fish will become spicier and tender from deep inside.
Also, marinating the fish will increase its yumminess. So, prepare your spices and sauces and deep marinate the fish before cooking. You will surely appreciate the delicacy.
Slow cooking is always effective:
Slow cooking is always the way to go for fish. Many people hasten to cook the fish and use too much heat for it. This, in turn, will overcook the fish, and it will feel rubbery. For instance, you don’t need to cook boiled shrimp for more than 2 to 3 minutes.
Overcooking it at a high temperature will ruin its texture. Hence, keep the heat of your stove in a calm state and cook the fish slowly to bring its aroma and flavor without ruining its moistness for the rubbery feel. It will also increase its delicacy.
Don’t cut the fish too thick:
Chefs often speak that thick cuts of fish are easy to cook. While this statement about fish cuts is true, you must never cut the fish too thickly. When the fish is cut too thick, it becomes harder for the spices and sauces to reach deep inside the fish. As a result, its inside will taste dull and rubbery.
Ideally, the cut must be neither too thick nor thin. So, keep it in mind for a middle-cut for grilling or frying fish. It will also prevent the burning of the fish while frying or grilling it.
Don’t keep the fried fish too long:
Catfishes become rubbery after frying if you put them for too long. As the fired pieces of the catfishes become cold, it gets rubbery, losing the tenderness and juiciness. So, it is a good practice to enjoy the grilled and fried fish when they are hot.
It will keep the juiciness and delicacy intact. Also, enjoy the fried fish with sauces for a unique and wholesome savory taste.
Don’t put too many pieces in the fryer:
We understand that it is tempting to simultaneously fry as many fish pieces as possible within the fryer. Yet, we strongly discourage the practice since putting too many fish pieces or seafood in the fryer will lower the oil temperature.
So, the fish pieces won’t fry properly. Some parts of the fish may remain undercooked and feel greasy. It will be, therefore, useful to cook only a couple of pieces in the fryer. It also helps you turn the fish easily on either side for perfect cooking and frying.
Chewing or biting a rubbery fish can be the worst feeling during lunch or dinner. So, it would help if you avoided rubbery fish while cooking it. You should allow the refrigerated fish to rest for ample time to return to room temperature. Also, cooking it at medium temperature and slow cooking will be useful to avoid a rubbery feel while eating it.
Also, always try to cook fresh fish for the best yumminess. Every bite you take with the fried or grilled fish will yield the best tenderness and softness.