Are different types of fish suited to particular methods of cookery?
The answer is yes, however you can cook most fish most ways. But the oilier fish with stronger flavours lend themselves better to grilling or barbecuing, while those with a medium flavour are more suited to pan-frying, while the delicate flavoured ones are best poached or steamed. Here are suggestions some of the more available species: Baking Bream, snapper, rainbow trout, ocean trout, sea bass, flounder, trevally, leatherjacket.
