When fish comes from the market, it should be removed from the paper in which it is wrapped and placed on a plate before it is put into the refrigerator. If it is left in the paper, the juices are absorbed by the paper. Before it is used, care should be taken to see that all the scales are removed. These can be scraped off with the back of a knife beginning at the tail. The fish should also be carefully washed by wiping it with a clean piece of cheesecloth wrung out from slightly salted water. The fish should not be allowed to stand in water.

Like all protein food, fish becomes tough and leathery if it is subjected to high temperature in cooking. If it is boiled, the water must be boiling vigorously before the piece of fish is dropped in. This sears the outside of the fish and helps to prevent the loss of juices. A tablespoon of vinegar or lemon juice added to the water will also help in the searing process. Boiling at best is a wasteful way of cooking fish, as much of the juices of the fish are lost in the water. It should be used only when the piece of fish to be cooked is a compact one like a solid chunk of salmon or halibut. If the fish is baked, the oven should not be hot enough to dry out the fish. White fish that are lacking in fat, such as cod and haddock, are improved on baking by the addition of salt pork.

If the fish is split, or is a small one, broiling is an economical way of cooking it.