- Joined May 24, 2017
Hi! I was wondering if anyone had tips on cooking fish, from salmon to flounder, in large batches. Typically I like searing, grilling or blackening salmon and plating it immediately. What is the best way to cook it so that it can hold on a buffet and still have flavor/a crust? I guess I am just worried about it getting too watery (if its held in a sauce or broth) or just plain dry.