Fish

Tail

Chub fillet is a side of flesh lifted from the frame—the most convenient cooking form. It shows firm coarse freshwater flesh with best from clean water; good smoked or fried small. Tail-end fillet is thinner and best for quick cooking or stews. Skin may be left on for crisping or removed for delicate poaching. Pan-fry, grill, bake, or steam until just opaque; overcooking dries lean fish quickly. Season simply with salt, citrus, herbs, or butter sauce. Check for remaining pin bones before service.