YFW fillets

[Territory Lad 1,137]

Odd question, but any reason a YFW fillet (scaled, skin on) would warp/curl up when being cooked? 

Last few batches I have done, some of the larger fillets have curled up and the flesh tends to be chewier. Only seems to happen with the models to go above mid 30s. The smallers models come up beautiful, everytime. 

Im assuming it is something I am doing wrong, possibly during the filleting process? 

I know with squid and whole fish, you can score/cut the flesh to prevent / reduce curling, but I've never seen this with straight fish fillets.

Any advice / ideas would be greatly appreciated.

Cheers

TL

[Des 818]

Bigger ones always do. Just happened to me tonight.

Bigger fish always have a different texture to their flesh. I stopped keeping flathead over 65cm for this reason.

I too would love to know a solution. Never thought of scoring the fish. But will give it a try.

Cheers, Des

[Scissors 308]

Pan too hot?

I always thought that what caused it, happens to me sometimes too.

[Hunter69 1,461]

Any decent seafood resturants use weights. Alot of fish will curl. When i cook any fish weather it be whitting or garfish il use a saucepan lid and push hard on the fish skin down. Creating contact with the skin and pan. Crispy skin. No curling. 

[Aff 121]

@Hunter69, he's on the money regarding fish cooking weights.

[AquaticResearch1 1,046]

I get the same with the whiting.

 

I just use the spatula and push them down now when I first drop them in. Works ok. Need to stagger the times you out your fillets in the pan a but more doing this though.      

[Territory Lad 1,137]

Thanks guys - appreciate the responses. I figures it was either user error (my filleting process) or the size/age of the fish leading to a chewier/tougher flesh, which in turn curled. Glad to know others have the same experience.

RE: hot pan, maybe, but in the same pan at the same time are smaller fillets that dont curl. I had this same thought originally though so reduced the temperature and got the same result (curling) just without the crispy skin.

RE: weights / press with a spatula. I might give this a go and see how it fairs. 

I may also try just skinning the larger models and see if that helps. I do like the crispy skin though..... maybe just fry that off on the side!

Worst case scenario I may just release the bigger models and only keep the ~30cm models.

Thanks guys.

TL

 

[Hunter69 1,461]

Just try a saucepan lid that will fit in your pan. 

Push it hard for 5 seconds. Then let it rest on top whilst cooking. 

Ive been tought to cook fish 90% skin down 10% flesh down, so your not loosing moisture. 

Depends how fussy and anal you are i guess, Fish is fish. 

[doobie 5,802]

All my saucepan lids are curved so I'll still get a curled fillet lol

[Territory Lad 1,137]

@doobie hahaha that was my exact thought too! 

@Hunter69 aggree with cooking majority skin side down, for the same reasons you have mentioned. I assume a smaller saucepan/fry pan would achieve the same result? 

Ill definately try it on the next batch!