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Techniques for Meats, Poultry, Fish, and Shellfish

Techniques for Meats, Poultry, Fish, and Shellfish

Pork with salt, bay leaves, and perper corns.

Culinary Institute of America

More than 200 types of fish are caught in and around the United States. Some are naturally lean, others oily; some have a delicate flavor, others are almost meaty.

A fish’s skeletal structure helps to determine how it will be cut up for marketing, but its fat content is the most important distinction for cooking. The best way to pair a fish and cooking technique is to consider the flesh. Oily fish, such as bluefish and mackerel, are often prepared by dry-heat techniques. Fish that are moderately fatty, such as salmon and trout, can be prepared in just about any method. Very lean fish, such as flounder or cod, is most successfully poached, sautéed, pan-fried, or deep-fried. They cook very quickly, and their flesh is often quite fragile, so fillets are often coated or breaded before cooking.

1. Preparing Beef
2. Preparing Veal
3. Preparing Pork
4. Preparing Lamb, Game, and Poultry
5. Using Marinades for Fish and Shellfish