Easy to Clog Fish With the Edge of the Dish
Snipping the fish (when you make small cuts in the meat) is one of the best ways to add a ton of flavor to the meat. As Justin Chapple of Food & Wine shows us, you can do more by placing fillets on the edge of a baking dish.
If you don’t slaughter fish often, you might be wondering what the benefits are. First, when you slaughter the fish, it cooks the meat more evenly . You will also get better flavor as the cut will allow the seasoning to penetrate the fish. Snipping the fish is one way to add bolder flavor to simple dishes, and using the edge of the dish helps make everything smoother!
Bend the fish over the edge of the dish to stretch the skin and make it easier to cut the skin. Don’t make the cuts too deep – the marinade or sauce should fall into the cuts and not drip on the other side of the fillet.
How to slaughter and season fish | Food and Wine (via YouTube)