“Give a man a fish and he’ll eat for a day. Teach a man to fish and he’ll eat for a lifetime,” asserts an old Chinese proverb.
Well, not quite. There’s one more step. You also have to teach the man how to cook the fish.
The general rule of thumb for cooking fish is: Lean, white flesh fish is best suited to poaching, sauting, pan frying and deep frying; fatty fish is best with dry cooking methods such as grilling and broiling, and moderately fatty fish is amenable to most cooking methods with the possible exception of deep frying.