For which fish species is baking or grilling often recommended specifically to retain moisture in leaner flesh?
Answer
Trout
The preparation method should align with the fish's inherent characteristics. Trout is described as having delicate yet fatty flesh, yet baking or grilling is specifically recommended for leaner, more delicate fish overall to ensure moisture retention. When preparing Trout using these methods, it is often cooked whole, seasoned simply with butter and lemon. This contrasts with smoking, which is noted as a signature method for fattier fish, or frying, which is the classic choice for panfish and catfish.
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