Dry Heat and Moist Heat

    Cards (4)

    • 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.
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