Cooking Fat Fish

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About
The fat in these fish enables them to tolerate more heat without becoming dry.
  • Moist-heat methods. Fat fish, like lean fish, can be cooked by moist heat. Poached salmon and trout are very popular.
  • Dry-heat methods. Fat fish are well suited to broiling and baking. The dry heat helps eliminate excessive oiliness.
  • Dry-heat methods with fat. Large fat fish, like salmon, and stronger-flavored fish, like bluefish and mackerel, may be cooked in fat, but care should be taken to avoid excessive greasiness. Smaller ones, like trout, are often pan-fried. Drain the fish well before serving.