Seafood
Firm white fish
Also called corvina, sea bass, snapper, cod
Lean ocean fish that flakes or cubes cleanly — snapper, sea bass, corvina, cod and neighbours. For raw or acid-cured dishes you need fish sold for that purpose from a monger you trust, not a tired counter fillet.
Origin
Coastal kitchens cook whatever firm white fish the boats bring.
Flavour
Clean, sweet, slightly oceanic. Older fillets taste muddy and weep white albumin as soon as they hit heat.
How to use it
Pat dry. For ceviche, cube cold fish, salt lightly, then dress with lime shortly before serving — too long in acid and the edge goes chalky. For curries and amok, add the fish late and poach gently; a rolling boil shreds it. Pan-fry skin-on in a thin film of oil, skin down first, and do not move it until the skin releases. Salt early for steaks, late for delicate poaching. If the fillet smells sharp, do not cook it hoping sauce will hide it.
Storage
Cook or cure the day you buy it, on ice if you can.
Recipes using it
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