COOKING GUIDE

In terms of shape and structure, most fish fall into one of two broad category of fishes; that is round fish or flat fish.

Round fish have thicker bodies and many of their bones are attached to their fins. They can be filleted or cut into steaks or cutlets, but all will contain small pin bones. Flat fish have a central bone with a row of bones attached on either side. This simple bone structure makes flat fish easy to fillet. Most are too thin to cut into steaks or cutlets. Large fish such as tuna have a thick bone running down the center of their bodies; spiking out from this are four rows of bones that divide the flesh into quarters. This boneless 'loins' are usually sliced into steaks.

The fat content of a fish is an important consideration in deciding how to cook it. Lean fish can dry out at high temperature, so a protective coating is a good idea when frying. When grilling, marinate or baste the fish. Lean and moderately lean fish are best cooked by moist methods such as steaming, poaching and baking in sauce. Oily fish, however, almost baste themselves during cooking, so they are ideal for baking, grilling and pan-frying.

Texture and flavors are also important in choosing how to prepare fish. If the flavor of the flesh is mild, it is important not to overwhelm it. On the other hand, fish with rich, distinctively flavored flesh will stand up well to spicy or pungent seasonings.

Fish that are delicate  in texture need careful cooking. Pan-frying with a flour coating, steaming and gentle baking are best. However, fish with meaty, dense flesh can be cubed and put on to skewers.