What preparation method is often suggested for larger pouting specimens instead of frying whole?
Answer
Filleting
The optimal preparation method for pouting often correlates directly with the size of the fish caught. For smaller specimens, sometimes those under a foot long depending on angler opinion, the simplest method is often frying them whole after they have been scaled and gutted. Conversely, for larger individuals, the recommended procedure shifts towards filleting. Filleting larger specimens is suggested as the superior choice because it maximizes presentation quality and effectively removes the bones, which become more substantial as the fish grows. This distinction in approach—frying whole versus filleting—is practical advice for the home cook preparing their catch.
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Breaded Whiting and Pouting - River Cottage - YouTube
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