Cooking Fish, the Canadian Method

The basic principles of the Canadian Cooking Method are:

• measure a fish at its thickest point and
• cook a fish, no matter how, at exactly 10 minutes per inch.

The Method applies to fillets, whole fish, and steaks, and it applies to every sort of preparation of fish--baking, broiling, braising, sauting, frying, poaching, and steaming. The Method does not apply to shellfish.

If you are baking, the Method assumes a preheated, hot (425-450^o) oven.

If you are poaching, the Method assumes you brought the liquid to a boil, added the fish, and started the clock when the liquid returned to a simmer.

If you are working with frozen fish, either thaw first or use 20 minutes per inch.