Cooking Instructions -- Fish

Cooking Guide

The art of perfect baking

Our master butchers share their techniques and tips for getting the most out of each cut.

Beef

Pork

Chicken

Lamb

Veal

Duck

Fish

Complete Guide

Cooking Fish

Fish cooks quickly but doesn't forgive overcooking. Whether pan-fried, grilled, or baked, the secret is the same: high heat, short cooking time, and leave it alone.

Steps

Temperature Guide

Our Products

Steps

From preparation to plate

Preparation

Remove the fish from the refrigerator 10 minutes beforehand. Pat dry thoroughly with paper towels — moisture prevents the skin from crisping. Season with salt just before cooking.

Cooking

Hot pan with a little oil. Place the fillet skin-side down and do not touch it for 3 to 4 minutes. Flip and finish for 1 to 2 minutes. The fish is cooked when it is three-quarters opaque.

Rest

Fish needs only 1 to 2 minutes of resting time. It continues to cook off the heat faster than meat—remove it when the center is still slightly translucent.

Service

Fish doesn't wait. Serve it as soon as it's ready with a squeeze of lemon, fresh herbs, and a seasonal vegetable. Simplicity is fresh fish's best friend.

Why let the fish rest?

During cooking, heat continues to act even after removal from the flame. Allowing the fish to rest for a few moments allows the flesh to relax and the juices to distribute more evenly. The result: a more tender texture, a fish that holds together better... and more flavor in every bite.

Temperature chart

Cup	Cooking	Internal temperature	Time (per book)
Salmon (fillet)	Medium	52°C – 54°C	3–4 min per side in a pan
Salmon (fillet)	Cooked	60°C — 63°C	12-15 min in the oven at 200°C
White fish (fillet)	Cooked	63°C	3 — 5 min per side in a pan
Shrimp	Cooked	Rosy and opaque	2 – 3 min per side
Scallops	Seized	Golden brown on the outside	1 — 2 min per side, high heat
Whole fish	Baked	63°C	20 — 25 min in a 200°C oven

Expertise

Butcher's tips

Do not touch it

The biggest mistake with fish is moving it too early. Let it sear untouched — when it’s ready, it will release itself from the pan.

Salmon is eaten medium rare

Salmon that is cooked just right is still slightly translucent in the center. If it becomes completely opaque, it is already overcooked. Remove it from the heat just before it's perfectly done.

Scallops: screaming hot pan

Scallops should be perfectly patted dry and seared in a very hot pan with a little oil. 90 seconds per side maximum for a golden crust and a tender center.