Practically all methods of cookery are applicable in the cooking of fish. For instance,
fish may be boiled, steamed, baked, fried, grilled, pan-fried, sautéed, and, in addition,
used for various kinds of bisques, chowders, and numerous other made dishes.
The effect of these different methods is exactly the same on fish as on meat, since
the two foods are the same in general construction.
The cooking method to select depends largely on the size, kind, quality, and flavour
of the fish. Just as an old chicken with well-developed muscles is not suitable for
grilling or pan-frying, so a very large fish should not be broiled unless it can
be cut into slices, steaks, or thin pieces. A large fish is usually either stuffed
and baked or baked without stuffing, but when it is cut into slices, the slices may
be sautéed, fried, grilled, pan-fried, or steamed.
