The best type of fish to marinate and how long it should soak
Sunseeker Resort's executive chef, Kory Foltz, explains which fish are best suited to marinating and how long they should be in the marinade.
“the thinner and more delicate the fish is, the less time marinating. Typically 30 minutes to one hour is sufficient.”
Marinating is a common method for tenderizing fatty meats like beef or pork, and it also adds flavor and juiciness. Since fish is usually more delicate and has a milder flavor, it must be marinated with care. Foltz sums it up this way: "I don't usually marinate delicate-tasting fish."
The general rule is to choose a thicker, firmer fillet that will absorb the marinade well and allow the fish's flavor to shine through after cooking. Foltz recommends swordfish: its dense texture allows the marinade to adhere well, and its salty, slightly sweet flavor, along with a high fat content, provides flavor throughout cooking. Even so, it's mild enough to let the other ingredients stand out.
According to Foltz, other ideal fish for marinating include mahi-mahi, salmon, and halibut. Mahi-mahi and halibut have a firm, fillet-like texture that allows the marinade to penetrate well. The marbled flesh of salmon also retains its rich flavor well. As for time, the finer and more delicate the fish, the less marinating time it needs; typically, between 30 minutes and an hour is sufficient.
For a mess-free marinade, combine the ingredients in a gallon-sized resealable bag, add the fish, give it a shake to coat the fillet, refrigerate, and then cook. Because fish is more delicate than chicken, beef, or pork, the marinade needs to be well-balanced: too much acid and too much marinating time can result in either mushy or tough fish. Adding a little more oil and adjusting the marinating time may be necessary. A basic marinade for one pound of fish uses ⅓ cup of oil, ¼ cup of an acid, such as citrus or vinegar, and herbs and spices for seasoning.
According to Foltz's suggestions, mahi-mahi pairs perfectly with a marinade of lemon, soy sauce, Worcestershire sauce, and garlic; halibut with tomato, garlic, wine, and capers; and swordfish takes spices well, so it can be incorporated into a citrus jerk sea bass or Jamaican jerk fish wraps. For salmon, try sweet and sour notes like mustard and maple, sesame and ginger, or lemon and honey, and then grill the fish over citrus.
