What is the texture of different types of fish and what does that mean in terms of handling the fish during preparation?

Answer 1

All sorts of ways! Taking note of a fish's texture is actually quite important!

The best example would probably be during sushi preparation. Here it is of the utmost importance to notice which way the meat runs. The 'lines' are most easily seen in salmon. I think they're called transition slits? By following these 'lines' you're following the actual layers of the muscle, which will unlock more flavor from the meat. And if you don't cut blowfish right it can be so poisonous that it can kill you!!!!!

Fish with very scaly rough textures will obviously need to be descaled or smoothed. Depending on how well you do this can depend on the quality and consistency of the cooking. Rougher skinned fish are typically best pre-cut in some way before cooking. I find cutting a diamond pattern cooks the fish quite well, provides an easier on-bone eating experience, and make it look like you're a pro.

Fish that are too smooth can be harder to put some frying batters on, so roughing them up a little can help you get better at the process, or if you just don't have a batter that is sticking very well.

Happy Cooking :)