Fish cooks quickly and requires attention during cooking. Overcooking can make fish dry and tough, so it is important to monitor cooking time carefully. Cooking on medium heat helps maintain moisture and ensures even cooking.

Proper cleaning is essential before cooking fish. Remove scales, internal organs, and unwanted parts carefully, and rinse gently under clean water. Avoid excessive washing, as it can reduce the natural flavor of the fish. Always clean fish in a hygienic environment to maintain safety.

Proper freezing helps preserve the freshness of fish for longer durations. Fish should be stored at -18?C or below for best results. When thawing, always defrost fish in the refrigerator instead of at room temperature to maintain safety and quality. Avoid repeated freezing and thawing, as it can damage the texture and reduce flavor. For quicker thawing, sealed fish packs can be placed in cold water, but hot water should never be used.

Fresh fish should feel firm and springy when touched. If the flesh feels too soft, mushy, or sticky, it may indicate loss of freshness. Always check texture before cooking to ensure good quality.

Fish is highly sensitive to improper storage and handling, so safety precautions are essential. Do not consume fish if it smells sour, appears slimy, or has discolored flesh. Always cook fish thoroughly to ensure it is safe to eat. Keep raw fish out of reach of children and handle it carefully during preparation. Maintaining proper hygiene at every stage?from storage to cooking?ensures a safe and healthy consumption experience.