As fish has such a small amount of connective tissue, it requires very little cooking. If it is overcooked, the flakes fall apart and the fibers become tough, dry and tasteless. There are several ways of cooking fish, but the cooking process should, in general, be short and gentle. Although fillets are more popular, most cooks agree that fish on the bone - as with meat - has more flavor.

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The smell of fish is something that lingers in the fishing boat, in the kitchen, the pots and pans, in your car, on your hands, in your clothes and anywhere else that is touched by the fish.

It is not a pleasant smell for most people. I know there are those that say they grew up thinking that fish was supposed to smell like fish, but most find the lingering odor after the fish is long eaten to be unpleasant.

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