Understanding Fish and Shellfish

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About
At one time, fresh fish was enjoyed only in limited areas—along the seacoast and, to a lesser extent, around lakes and rivers. Today, thanks to modern refrigeration and freezing technology, fish products are enjoyed much more widely.
For the cook, the difficulties of understanding fish and shellfish are, in some ways, the reverse of those for meat. With meat, we are presented with only a few animals but a bewildering array of cuts from each. With fish, we see only a few cuts but hundreds of species, each with its own characteristics and cooking requirements.