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Wednesday, August 15, 2007

Quick tip : Determining the cooking time of a fish

by Scott Bird

Cooked mackerel
As you may have noticed, I love seafood. If you're just venturing in to this world, however, you may be wondering just how long to cook your latest purchase. Fortunately it's not as difficult as you might think.

You can get a rough idea simply by looking at how thick the fish is (at the thickest point). For roasting or grilling, count on approximately 10 minutes per inch. Moderately hot oven, perhaps 375F (190C). Adjust this according to taste.

Another estimate which may be used is 15 minutes per pound. Once again, this is only a guideline - adjust according to taste.

To test whether this is done

Poke a toothpick into the thickest part of the fish. If the skin is no longer translucent and the flesh flakes easily, it's done. Also - if it's a whole fish - the eyes will have turned white.


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Rob Coopers Fat burning tips In 1990 Rob weighed 475 pounds and was able to burn almost 300 lbs of fat in just two and a half years. Rob does weight management coaching from his office in Edmonton Alberta Canada. Rob's diet is based on a "System Specific Organic Whole Food" line of foods along with various fat burning, muscle building tips from Tom Venuto. Tom's Philosophy is very similar to Rob's and he's happy to recommend them

Rob is currently using the Seven Minute Muscle Workout program.


At 9:00 AM, Anonymous Charlie Smith said...

I truly know that seafood is very good for those who want to lose weight, but tell me please how to force myself to love it and eat it? Is it some kind of secret? %)

At 9:27 AM, Anonymous Rob said...

Charlie, I'm going to say something here before Scott responds because I had to laugh when I read your comment.

I like fish under one condition:

when someone else cooks it!

I have almost never cooked fish myself... I don't know why, I can't explain it, but if I'm out and someone else is cooking it, I love it.

I realize all the benefits of eating fish and I would try and have a serving of fish at least once a week, but to cook it myself? nah.

Here's what I'd say about forcing yourself to love. Don't force anything. Forcing yourself is a low energy and creates stress. Everything you do should be effortless. It should just come natural. If fish isn't working for you, if it isn't natural for you, if it isn't effortless, then don't do it. Maybe fish isn't for you? Could be. Personally... I love steak. I'm a steak and chicken eater and think of fish as a treat.

We're not all alike. We have different metabolic profiles and we should be eating for our own profile, not someone else's.

Find what works for you and stick with it. It may be that you do better with chicken, eggs and steak or as a vegetarian. You may be a sugar burner or you may be a fat burner.

I have a guest author I'm about to introduce who is an Inner Biochemist and Ultra Homeopathic Physician. She's my naturopathic physician and I've been allowed exclusive rights to have her write for the blog.

She will be writing on exactly this topic... what is right for your body... your personal metabolic type nutritional eating plan.

stay tuned.

(by the time you read this, she may very well be established at this address Former Fat Guy Blog and Community)

At 11:45 AM, Anonymous Charlie Smith said...

Thank you, Rob.
I think I understand what you are saying.
I’m some kind of newbie. I decided to loss weight not so far ago, so reading this blog is my one of the first steps.
I don’t know much about diets and everything.
Comments like yours are very useful for me.
I will try to learn more about different metabolic profiles.
Thank you again.

At 2:30 PM, Anonymous Rob said...

You're welcome.

You'll want to subscribe to the blog posts to make sure you're alerted to her topics and teachings.

She's brilliant.

There's a little box at the top of each page here and below the posts that says "subscribe for blog post updates".. just enter your email address and then confirm it and you'll get all the posts.

do it over on Former Fat Guy Blog as well (they're two different websites)


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