Pan Frying

This is a great method for any whole pan-ready fish, any fillets, portions and also for scallop. 

Griddling

Good for suprême portions, where searing the outside produces attractive bar-marks and leaves the centre of the portion more moist and succulent. Perfect for tuna, which should always be served slightly rare in the centre. Good also for whole king prawn, but not a suitable method for thin, flaky fillets.

Barbecuing

Suprêmes of meaty game fish are perfect for marinating in citrus, salt, pepper and olive oil and then barbecuing. Whole portion-sized fish such as snapper and sea bass are also great, as are whole king prawn and langoustine.

Deep Frying

This method is good for fillets, goujons, very small round fish such as whitebait and scampi. Fish is either coated in flour, egg and breadcrumbs, or dipped in a batter and then fried in hot oil until golden. Lighter tempura batters are also popular.

Poaching

A delicate method suitable for both whole fish and portions, which can be poached in various liquids including lightly salted water, fish stock and wine. Smoked haddock is especially good poached in milk. After poaching the liquors can be used as the base of a sauce.

Mi-cuIt

A variation on poaching or deep frying is mi-cuit, where portions of oily fish are lightly salted, then immersed and slowly semi-cooked in a flavoured olive oil or duck fat. 

Steaming

The healthiest way to cook fish, and widely used. Simply place portions or the whole fish  in a steamer over 2-3cms of boiling water. Whole fish can be stuffed with herbs or marinated beforehand. Scallops are also good steamed this way.

Baking and roasting

Since fish is easy to overcook, oven cooking should be used carefully. Whole fish and pavés are best for roasting, particularly oily species. Some methods include: Baking in salt, foil wrapping, en papillote and en croûte.

Boiling

Shellfish such as lobster and crab can be boiled, but this method is not recommended for finfish.