Whole Fish
Popular candidates: tilapia, milkfish, red snapper or grouper
How to prepare: Leave them whole.
Best for: Frying, grilling, baking
Fish Steaks
Popular candidates: blue marlin, tuna
How to prepare: Sniff off all the fins and slice the fish vertically, bones included. Make each slice at least 4 inches thick; any smaller and they will easily dry out.
Best for: grilling, broiling, smoking
Fish Fillet
Popular candidates: Red snapper or grouper, seabream, parrotfish
How to prepare: Cut off the fins found at the top and bottom parts of the fish. Leave the fins on the side as they make for good markers. With a paring knife, make a mark half an inch from the tail and right under the dorsal fin. With a fillet or chef's knife, slice through as close to the bones as possible. Work from top to bottom. Remove any bones in the flesh of the fish with a pair of tweezers. To make it easier, place it on top of an inverted bowl. The bones will be more visible as the fish fillet bends. With a knife fillet, hold the smaller end of the fish and slice through ¼ inch-deep on the fish meat. Slide the knife under while holding the skin with the other hand. Continue until you reach the end.
Best for: frying, baking, and slice fillets are boneless, I can be added to many dishes like cutting it into chunks and using it for stews.
