Fish might seem intimidating to cook at home, but once you understand some fundamental principles, it becomes one of the most versatile, nutritious, and quick-cooking proteins in your culinary arsenal.

Many home cooks feel hesitant about preparing fish—worrying about selecting the freshest catch, detecting hidden bones, or overcooking delicate fillets. These concerns often lead to either avoiding fish entirely or relying solely on familiar recipes without truly understanding the "why" behind the techniques.

The truth is that cooking fish isn't about memorizing recipes—it's about understanding a few core principles about fish biology, structure, and how heat affects different varieties. Once you grasp these fundamentals, you'll be able to confidently approach any fish, using any cooking method, without needing to follow a rigid recipe.

In this lesson, we'll explore the fascinating world of fish varieties, learn how to select the freshest catch, understand the anatomy of fish, and discover which cooking methods work best for different types. Rather than providing step-by-step recipes, we'll equip you with the knowledge to make informed decisions and adjustments based on what's available and what you prefer.

Let's begin by understanding how fish are classified, as this forms the foundation for everything from selection to cooking methods.