Look at the miserable look on the face of that fish. He's ugly....and he's being eaten. And you think YOU have problems?
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Nothing beats a well marbled rib-eye. Well, a 1 1/2 inch thick perfectly seasoned and cooked pork chop would run a close race.
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Cod is more traditional I would say Panzer. At least in the fish and chip shops I've frequented,if I wanted Plaice I would have to ask for it,because if you ask for fish and chips you are getting Cod for sure.
Snails and squids don't whet the average appetite, but escargot and Calamari are delicious (IMO). In fact, most seafood "on the hoof (fin?)" look at least a little disgusting. Cows aren't exactly going to win any aesthetics competitions, either. Fortunately, not only do we not have to marry it, most of the time we don't have to prepare it, either.
Nothing against a salmon steak, but I think salmon is better in fillet.
Now HALIBUT steaks, oh yeah...
Salmon steaks are more forgiving to cook than filets as they don't dry out as easily.
A moderate sear on both sides does the job, while the skin holds in all the juices and oil that you'd probably otherwise lose in a filet.
Plus, you don't have to worry about the skin sticking or burning.
Depends on how you're cooking it. For the BBQ yeah steaks are definitely easier to manage. Myself, I mostly do fish either in the oven or on a cast iron skillet. But I'll cook any meat via any means and make it good!