Dry Heat and Moist Heat

• Steaming - Fish is wrapped in parchment paper or foil envelope to lock in the flavor and aroma.
• Poaching - Lean fish such as cod, pike, and red snapper are cooked to low water temperatures to retain maximum flavor and moisture.
• Deep frying - A popular method for preparing battered or breaded lean fish and shellfish.
• Grilling - Delicate fishes are not

  recommended but fatty, firm-fleshed fish cut into steaks can be used.