How do I make a fish tender without using a lemon or lemon juice?

Question

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Answer 1

Lemon juice is not used to tenderize fish. It is used to enhance the flavor of the fish and is usually added after the fish is cooked.

If you are experiencing tough fish, you are overcooking it. Fish takes only a few minutes per side to cook.

Also, some types of fish are just naturally thicker and denser than others (like tuna & swordfish.) Try using a different type of fish next time.

Answer 2

If you are using fish such as Shark or Albacore Tuna and are cooking it "through" these have a tendancy to be firm like red meat and there is not anything you can do except cook the fish less. If you are making Fish and Chips with Batter, perhaps your batter is too thick. You might also try Malt Vinegar as they do in Jolly Old England where most of the fish they serve is in fact shark.

Answer 3

Overcooking is the only reason I can think of for tough fish.Either stop overcooking it or cook it until it is tender but disgusting. The acid in lemon juice will actually toughen the protien.

Answer 4

lemon is not used for tenderizing, it is a seasoning. don't over cook your fish it wont be tough. if you are baking it put a little milk in the pan it will help keep it moist and cut down the smell

Answer 5

I've never met a tough fish so I don't understand how you mean tender. Fish cooked just by itself should be just lovely.

Answer 6

Im wondering why your fish would be tough...Most fish is incredibly tender, as long as you do not overcook. You might want to poach the fish...if you are worried....

Answer 7

It should be tender, it gets tough when you over cook it.

Answer 8

never heard of a tough fish