for its dissolved proteins to coagulate
(normally these proteins, which constitute as
much as 25% of the total, coagulate within the
muscle).
High-Temperature Baking At the other
extreme, a very hot oven is often used in
restaurant kitchens to finish cooking through a
portion of fish whose skin side has been
browned in a hot frying pan; pan and fish
together are then slipped into the oven, and
the fish cooks through in a few minutes with
heat from all directions, without the necessity
of turning it. A 500ºF/260ºC oven can also be
used to “oven fry” pieces of fish that have
been breaded, spread out on a baking sheet,
and moistened with oil.
Cooking Under Wraps: Crusts, Envelopes,
and Others An ancient way of cooking fish is
to enclose it in a layer of some material —
clay, coarse salt, leaves — to shield it from
direct heat, and then cook the whole package