Do you fold your fish?

Discussion in 'Professional Chefs' started by garball, Dec 6, 2013.

  1. garball

    garball

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    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.
     
  2. beastmasterflex

    beastmasterflex

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    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.
     
  3. foodpump

    foodpump

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    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.
     
  4. cacioepepe

    cacioepepe

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    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.
     
  5. chefbuba

    chefbuba

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     Same here.
     
  6. cheflayne

    cheflayne

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

    ilprochef

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