Fish is an excellent protein to serve because there are many ways that you can cook it, but not all methods of cooking will work for every type of fish. For example, some types of fish are too thick to cook best way to cook mussels a broiler, and some types of fish are too delicate to deep fry.
One of the main things to consider is the size of the cut of fish. For example, it’s not a good idea to cook steaks of swordfish under a broiler. The natural flavor of the fish. Some types of seafood have a light flavor and others have a strong fishy flavor. Make sure to cook your fish in a way that doesn’t overwhelm the flavor. The level of fat in the meat. Leaner types of seafood dry out more easily, which makes them better suited for wet cooking methods like steaming and poaching.
Fatty fish like tuna and salmon, on the other hand, are ideal for grilling and roasting. Whether the skin is on or off. The skin can affect how your fish cooks. For example, leaving the skin on can keep delicate fish from falling apart while cooking. If you have a whole fish, fillets, or steaks. The size and butchering of your fish can affect the best cooking method. This makes it easier to decide which cooking method is best, so you serve the best product to your customers.