Does anybody leave their fish out at room temperature for 15-30 minutes before they cook it?
I do that for meat, but never thought about doing that for fish until I recently noticed that technique in some chef book where they did that to their fish. I don't know if this is something people have been doing all the time or something that started only with the popularity of cooking fish medium-rare, but I don't recall ever seeing this specified in any fish recipe before.
Instead, I always seemed to remember or, maybe, just assumed to keep the fish refrigerated all the time until just before you cooked it because of how quickly fish spoils outside the cold temperature of the fridge. Otherwise, why worry about keeping fish on ice for the short 7 minute trip from the market to home when I'm going to keep it outside for 30 minutes?
The chef book had a small sample size with only a few fishes and few cooking techniques so I'm curious if one should sit fish outside for all different types of fish and cooking techniques? Or, if one should only do this for certain types of fish or cooking techniques?
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