|
|
The fat content of fish ranges from 0.1 percent for
haddock
to 20 percent for eel. This single characteristic has a great effect upon
the cooking method chosen for a fish. Lean fish are those that are low in
fat, such as
flounder, sole,
cod,
red
snapper,
bass,
perch,
halibut
and pike. Fat fish
are those which are high in fat, such as
salmon,
tuna, trout,
butterfish and
mackerel.
Lean fish, having almost no fat content, can easily become dry,
particularly when overcooked. Fat fish contain enough fat to enable them
to tolerate more heat without becoming dry.
|
