Like every other wild animal, the most common mistake is over-cooking fish. It helps to cut fish fillets in uniform thickness to ensure even cooking. If frying, it is crucial to have an oil temperature between 350 and 375 degrees. Oil too hot will burn the fish and oil too cool will be absorbed into the fillet. One tip, if you are in the bush and neglected to pack your cooking thermometer, you can still know when your cooking oil is the right temperature. Place a wooden match in the oil when heating. The match will ignite spontaneously when the oil is hot enough. Don’t worry—it goes out as soon as it flames. Just make sure you’re using a good match!