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Do you fold your fish?

post #1 of 7
Thread Starter 

When you are using fillets that taper off in thickness a lot, like redfish or snapper, do you ever fold your fish to create a uniform thickness before cooking?  I have seen this recently and found it atrocious, but it seemed common to everybody else.

post #2 of 7

Think its pretty standard practice, as long as you fold under the serving side it looks good and it will definately cook more evenly, avoids waste. I was taught to slice halfway through at the fold so that the part folded under is flush to the rest of the fillet.

post #3 of 7

I was taught to do this waaay back in the '80's, and even then, it was considered standard practice for most filets with tapering thickness.

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post #4 of 7

I personally dislike this practice now, but thought it was quite clever when I first saw it as a line cook.  To resolve the issue I would often sear the filet, and when the side is seared properly, lift the thin side and slide a piece of foil underneath it and continue cooking.  Not a perfect solution but one that I appreciate more.

post #5 of 7
Quote:
Originally Posted by foodpump View Post
 

I was taught to do this waaay back in the '80's, and even then, it was considered standard practice for most filets with tapering thickness.

 Same here.

post #6 of 7

I have worked places where it was SOP, but when the decision is mine, I don't do it.

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post #7 of 7

No. I have, but don't find it to be very natural looking.

 

 

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