Due to its textural property, which fish holds up better structurally for preparation methods like skewering for kebabs?
Answer
Arctic char
Arctic char is described as being firmer than salmon, a characteristic that lends itself better to methods requiring more structural integrity. Because char possesses this slightly less delicate structure, it is suggested that it holds up better when skewered for kebabs or baked 'en papillote' where excessive flaking during steaming must be avoided. Salmon, conversely, has a softer and more buttery texture due to higher oil content, making it ideally suited for quick-cooking methods like high-heat grilling or serving raw where that buttery mouthfeel is desired.
Related Questions
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