Do you fold your fish?

Joined Dec 9, 2012
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.
Joined Aug 14, 2013
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.
Joined Oct 10, 2005
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.
Joined Apr 3, 2011
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.
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