Here I present:
Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was the topic of an earlier blog post.
BELOW is a guide table of “fat content” of finfish.
Here I presented: Weber-Sunset, “Fish and Shellfish: Grill by the Book”, 1996 which was the topic of an earlier blog post.
SUMMARY.
The table above of finfish fat-contents is from:
#1. High.
#2. Moderate-High.
#3. Moderate.
#4. Moderate-Low.
#5. Low.
#6. Very-Low.
Grilling as cookery method for finfish and shellfish requires that you understand what “fat-content” of fish you are cooking.
The “taste” and “texture” of finfish is a function of the fat content.
The texture (soft to firm) guide of fat content is shown BELOW.
#1. Soft.
#2. Slightly–Firm.
#3. Moderately–Firm.
#4. Firm.
