Fish fillets are often an uneven thickness, which makes it difficult to cook them through evenly. Just a single knife stroke can solve this problem completely. Here's how.
But nature didn't design itself for our cooking convenience, and some foods don't lend themselves to reliably even sizes and shapes. Just take a look at a fin fish fillet.
This cut of fish tapers in two directions: from the thick head-end down to the skinny tail, and from the meatier dorsal portion down to the thin flap of belly meat. So what can you do to guarantee an even cook?Let's take a piece of snapper fillet as an example. Now, the one in the photo above isn't in the best of shape, but that's what happens when trades like fishmongering and butchery decline . Let's just ignore that for now.
If we want to divide this fillet into three serving portions of about six ounces each, we're going to end up with very differently shaped pieces . First, there's the nice, thick chunk from the head-end at the far left—that's a prime piece. Next, there's the center-cut portion; still a good thickness. But boy, that tail piece on the right is nothing like the others.
Plus, the uneven size of these portions makes cooking them together especially difficult. That thin tail piece is going to cook through within a minute or two, then dry out while the other pieces are still just getting started.The origami required here is as follows: Begin by scoring the tail piece crosswise, nearly, but not fully, slicing through. Then fold it under itself.
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