Fish for Bouillabaisse
by Richard Ryan
Can you list commonly available fish that are firm when cooked and those that are flaky?
Bouillabaisse recipes ask for 2-3 types of firm and 2-3 types of flaky.
Chilean Sea Bass is the firm fish that I see available all the time, but the people behind the counter do not seem to know if their fish cooks up flaky or firm.
Thank you for the help.
For firm fish you might want to try Catfish, Shark, Halibut, Grouper, Mahi Mahi, Monkfish or Tilapia.
For the flaky fish you could use Cod, Haddock, Ocean Perch, Lake Victoria Perch, Alaskan Pollock, Rockfish, Snapper.
Hope this helps you out.
Thanks for visting the cookingfishmonger.