NEVER Pan Fry Your Fish Again — Try This Old Fishmonger Trick

Most people don't have a problem cooking fish. They have a problem with what happens BEFORE the fish ever reaches the pan. In this video, a 61-year-old fishmonger breaks down the old-school method he has used for decades to get crisp skin, moist flesh, and better-tasting fish — without buying a new pan, thermometer, or expensive equipment. The biggest trick happens overnight. And the second-biggest trick starts with a cold pan. You'll learn: • Why wet fish refuses to brown properly • Why salting and drying fish overnight can make such a difference • Why starting skin-on fish in a cold pan can prevent curling and sticking • Which cooking fat to use — and when to add butter • Why flipping fish repeatedly can ruin the crust • Why you should stop waiting for fish to completely flake • The 3-minute resting trick most people skip • Why buying whole fish can sometimes save money • Which types of fish work best with this method • When this technique DOESN'T work No special equipment. No complicated recipe. Just six old-school habits that can completely change the way you cook fish. Try it once and let me know how it went. What does a whole mackerel cost where you live? And what fish did you give up on after ruining it once? I read the comments. #cookingtips #fishing #fishcooking #seafood #cooking