On Food and Cooking

1 .  Sardine

2 .  Herring

3 .  Mackerel

4 .  Tunas

5 .  Chum   salmon

6 .  Whiting

7 .  Pollack

8 .  Tilapia

9 .  Shrimp

10 .     Lobster

Baking Oven baking is a versatile method for
cooking fish. Because it transfers heat to the
fish mainly by hot air, which is an inefficient
method (p. 784), it’s relatively slow and
gentle, and makes it easier to avoid
overcooking. This is true as long as the
container remains open to the oven air, when
the fish moisture evaporates and cools the
surface to well below the thermostat
temperature. If the container is closed, water
vapor builds up inside and the fish quickly