What practical observation relates to wolffish's relatively low-fat content during preparation?
Answer
It benefits significantly from the addition of healthy fats like olive oil or butter
Wolffish is characterized as having a relatively low fat content when contrasted with significantly fattier fish such as salmon or mackerel. Because of this lower intrinsic fat level, techniques that introduce external fats during the cooking process are highly beneficial. Incorporating ingredients like high-quality olive oil prior to baking, or utilizing butter as a basting agent during pan-frying, serves the dual purpose of actively preventing the flesh from drying out and simultaneously serving to subtly enhance the inherent mild sweetness found in the fish's flavor profile.
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