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TIPS & TIDBITS
A thin, flexible fish spatula is the perfect utensil for turning delicate fillets. Fish spatulas are available in a wide range of prices, but you don't need to pay more than $15 for a good one. Look for them in specialty stores and cookware catalogs.
Fish steaks are thick, cross-sectional cuts from a large fish such as salmon or tuna that sometimes contain a small section of the backbone. Fillets are boneless, lengthwise cuts from the sides of a large or small fish.
Always thaw frozen fish in your refrigerator, never at room temperature or under running water. When properly thawed, moisture remains in the flesh, preserving both the flavor and the texture. Allow 24 hours to thaw a 1-pound package of frozen fish.
Before paying a premium price for fresh fish at the seafood counter, ask if it's been previously frozen.
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This article is from the August 2005 issue of Southern Living.
