Cooking Fat Fish

The fat in these fish enables them to tolerate more heat without becoming dry.

Moist-heat methods. Fat fish, like lean fish, can be cooked by moist heat. Poached salmon and trout are very popular.

Dry-heat methods. Fat fish are well suited to broiling and baking.The dry heat helps eliminate excessive oiliness.

Dry-heat methods with fat. Large fat fish, like salmon, and stronger-flavored fish, like bluefish and mackerel, may be cooked in fat, but care should be taken to avoid excessive greasiness. Smaller ones,like trout, are often pan-fried. Drain the fish well before serving.

(b) Drawn: viscera removed

(b) Drawn: viscera removed

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