Fish is popular all over the world in both fresh and saltwater varieties. In fact, there are a number of cuisines that are centered around fish. There are a large number of ways to prepare fish ranging from frying to baking, most of which are easy for home cooks. The imagination is the only limit on cooking fish.

Preparing great fish starts with selecting good fish. The more fresh the fish is, the better it will taste. Try to assess the condition of fish at the fish counter and do not be afraid to ask the staff which fish is most fresh, or which fish they recommend. Fish counter staff can also provide suggestions for preparation, as some fish are better suited to certain preparations than others. Make the fish counter your last stop, to keep the fish as cool as possible. When you get home, immediately chill the fish, or set it to marinate.

One of the simplest ways to prepare fish is baking it. Baked fish can be placed in a large dish, dressed with a simple sauce, and cooked in an oven heated to 350 degrees Fahrenheit (176 degrees Celsius). The fish is done when it has turned white and flaky, with no pink parts in the middle. It can be served with lemon, salt, and pepper.

Many people like broiled fish, a variant on baking. To broil fish, turn the oven broiler on and put the fish under it once the broiler is fully heated. Broiled fish can be delicious in a simple marinade with cheese sprinkled on top, which will melt onto the fish as it cooks.

Another popular preparation for fish is grilling. When grilling fish, select hardy species which will stand up well, rather than flaking apart. You can marinate fish in a variety of sauces including tropical sauces, Japanese miso sauce, barbecue sauce, or any other sauce of your choice. Grill the fish over warm coals, turning once. For an extra jolt of flavor, wrap the fish in bacon.

Seared fish is popular in some regional cuisines. To sear fish, select a meaty type of fish such as tuna, and sear both sides quickly in a hot sauté pan. Some cooks like to make a crust for their fish before searing. When prepared correctly, the middle of the fish will remain pink and juicy, as well as slightly cool to the tongue. For a more cooked sautéed fish, leave the fish in the pan longer. For poached fish, add a liquid such as wine to the pan after searing, then cook.

Fried fish is another popular preparation. It can be pan fried in oil and served with lemon, or it can be battered and deep fried. To avoid greasiness, use oils with a high smoking point such as peanut oil so that the oil can be heated enough to sear the outside of the fish, keeping the oil out of the inside. Be sure to drain the fish carefully before serving.

With the addition of interesting sauces and complementary side dishes, fish can make an excellent meal. Exploring new fish recipes can also be a fun activity for the whole family. Eco-conscious consumers may want to consider purchasing fish certified by the Marine Stewardship Council, which monitors global fisheries. Pregnant and immunocompromised consumers should be aware that some fish such as tuna accumulate heavy levels of mercury, which can be dangerous.