Fish Cookery

This is, to a large extent, a global subject. In whatever hemisphere, fish tend to fall into broad groups from the point of view of the cook, according to their size, shape, and fat content. A Chinese cook has no problem in the fish markets of, say, Naples or New Orleans; and cooks from the western world can find fish close to their requirements in the Orient. Substitutions rarely present a problem. And any given fish can usually be cooked by any of several of the standard techniques available: grilling (US broiling), poaching, steaming, pan-frying (or stir-frying), deep-frying, stewing, braising, etc. (There are also a few specific techniques for fish such as au bleu, applied mainly to trout.)