What is the suggested "thin side tuck" method used for when processing wolffish fillets?

Answer

Gently folding the thinner tail end under the thicker head end before cooking

When processing wolffish, which can result in fillets possessing uneven thickness—a common outcome due to the fish's generally irregular shape—the 'thin side tuck' method is recommended for maximizing enjoyment. This simple technique involves carefully folding the thinner portion of the fillet, usually the tail section, underneath the substantially thicker portion, such as the head end, before any seasoning or cooking begins. The purpose of this maneuver is to synchronize the cooking rate, ensuring that the thinner area does not overcook and dry out while the thicker area is still working to reach its ideal flaky and moist stage.

What is the suggested "thin side tuck" method used for when processing wolffish fillets?

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