5 easy tricks to prepare fish like a pro (straight from the Vulkanfisk kitchen)

We get it – cooking fish at home can be intimidating. It's delicate, it cooks fast, and there's always that fear of ending up with a dry, overcooked piece of... well, disappointment. But here's the secret: cooking great fish isn't as hard as you think. We've been doing it every day at Vulkanfisk, and we're sharing our favorite tips to help you nail it at home.

1. Start with Quality Fish (Seriously, It Matters)

This might sound obvious, but the single most important factor in cooking delicious fish is starting with fresh, quality seafood. When you're at the fish counter, look for:

• Bright, clear eyes on whole fish (cloudy eyes mean it's not fresh)
• Shiny, firm flesh that springs back when you touch it
• A clean, ocean smell – fresh fish shouldn't smell "fishy"
• Moist, well-cut fillets without browning around the edges

In Norway, we're lucky to have access to some of the world's best seafood. Don't be shy about asking your fishmonger when it was caught and where it came from. A good supplier will be proud to tell you.

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2. Don't Overcook It (Seriously, Don't)

The number one mistake people make with fish? Cooking it too long. Fish continues cooking even after you remove it from heat, so taking it off just before it's fully done is the secret to juicy, tender results.

The timing trick: For fillets about 2-3 cm thick, cook 3-4 minutes per side over medium-high heat. The fish is done when it just barely flakes with a fork but still looks slightly translucent in the very center. By the time it reaches your plate, it'll be perfect.

The temperature check: If you have a kitchen thermometer, aim for 50-55°C internal temperature for most fish. Salmon can go a bit lower (around 48°C) if you like it medium-rare, while white fish like cod should hit 52-55°C.

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3. Season Simply, Season Well

Fish has a delicate flavor that's easy to overpower. At Vulkanfisk, we believe in letting the seafood shine, which means keeping seasonings simple.

Our go-to formula:

• Good quality salt (we love flaky sea salt)
• Fresh cracked black pepper
• A squeeze of lemon (add this after cooking to brighten everything up)
• Fresh herbs like dill, parsley, or chives for a Norwegian touch

That's it. If your fish is fresh, you don't need much else. Save the heavy sauces and complex spice blends for other proteins.

Pro tip: Salt your fish 15-20 minutes before cooking and let it sit in the fridge. This helps the fish retain moisture and gives you better texture.

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4. Master the Pan-Sear

Pan-searing is our favorite way to cook fish at home. It's quick, gives you a beautiful crispy skin (if you're cooking skin-on), and requires minimal equipment.

The technique:

1. Pat your fish completely dry with paper towels (moisture is the enemy of crispy skin)
2. Heat a good splash of oil in a pan over medium-high heat until it shimmers
3. Place fish in the pan skin-side down (if applicable) and immediately press down gently with a spatula for 10 seconds – this prevents curling
4. Leave it alone! Don't move it around. Let it cook 70% of the way on one side
5. Flip once, cook briefly on the other side, and you're done

The oil matters: Use an oil with a high smoke point like rapeseed (canola) or grapeseed oil. Olive oil works too, but save your fancy extra virgin for drizzling after cooking.

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5. Embrace Forgiving Fish Varieties

If you're new to cooking fish, start with varieties that are more forgiving. Some fish are naturally more robust and harder to overcook:

Salmon – Fattier fish like salmon stays moist even if you slightly overcook it. Perfect for beginners.

Cod – Norwegian cod has thick, firm fillets that hold up well to different cooking methods. It's what we use for our fish and chips for a reason.

Mackerel – Rich, oily, and packed with flavor. Hard to mess up and cooks in minutes.

Arctic char – Similar to salmon but milder. Great for people who find salmon too "fishy."

Save delicate fish like sole or turbot for when you've built up your confidence.

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Bonus Tip: When in Doubt, Visit Us

Look, we love helping people cook great fish at home. But some days, you just want someone else to do the work. When that happens, you know where to find us – right here at Vulkanfisk in Mathallen Oslo, serving up perfectly cooked seafood every single day.

Whether you're grabbing inspiration for your next home-cooked meal or just need a break from the kitchen, we've got you covered.

Stop by Vulkanfisk at Mathallen Oslo for fresh seafood done right, every time.

Want to cook fish like a pro? Start with quality Norwegian seafood and follow these simple tips from Vulkanfisk. Or visit us at Mathallen Oslo and let us do the cooking for you.

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