The food lab better home cooking through science ( PDFDrive ) 464

difficult to cook—their thinner fillets are prone to overcooking • Arctic char are not salmon But they have a similar reddish-orange flesh, colored by the carotenoid pigments they get from feasting on small shellfish Their flavor and cooking qualities are quite similar to sockeye salmon, though they tend to be a little fattier In general, I prefer larger, fattier king salmon for high-heat cooking methods like pan-roasting, and I find that more flavorful coho and sockeye take well to slower cooking methods, like poaching The thickness and higher fat content of king salmon fillets offer a little more protection from overcooking or drying out, both things that salmon is prone to do in the high heat of a pan or an oven ULTRA-CRISPSKINNED PANROASTED FISH FILLETS NOTE: This recipe will work with any skin-on firmfleshed fish fillets, such as salmon, snapper, grouper, or bass I prefer salmon rare to medium-rare; white-fleshed fish should be cooked at least to medium SERVES 4 4 skin-on fish fillets (about 6 ounces each) Kosher salt and freshly ground black pepper 2 tablespoons vegetable or canola oil Press the fillets between paper towels to dry all surfaces thoroughly Season on both sides with salt and pepper Heat the oil in a large heavy-bottomed stainless steel skillet over medium-high heat until shimmering And the fish fillets skin side down, immediately reduce the heat to medium-low, and cook, pressing gently on the back of the fillets with a flexible metal fish spatula to ensure good contact between skin and pan for the first minute Then continue cooking until the skin has rendered its fat and is ... pressing gently on the back of the fillets with a flexible metal fish spatula to ensure good contact between skin and pan for the first minute Then continue cooking until the skin has rendered its fat and is... salt and pepper Heat the oil in a large heavy-bottomed stainless steel skillet over medium-high heat until shimmering And the fish fillets skin side down, immediately reduce the heat to medium-low,... fish should be cooked at least to medium SERVES 4 4 skin-on fish fillets (about 6 ounces each) Kosher salt and freshly ground black pepper 2 tablespoons vegetable or canola oil Press the fillets between paper towels to dry all surfaces