MEETING MEAT HEAD-ON
broiler for a few seconds. You’ll want to watch the fi sh
during the entire cooking process. Place the fi sh under
the broiler just until some areas of the fi sh’s outer surface
have a golden browning. You will defi nitely want to prac-
tice this procedure using a stand-in fi sh before using this
technique on the hero because fi sh is easily burned. Prac-
ticing with the stand-in will give you a good feel for the
distance between the fi sh and broiler and will help you
gain confi dence.TRICKS OF THE TRADE Most fi sh fi lets or steaks will need to
have a support underneath the fi sh once it is cooked. This support
will provide a means to maneuver the fi sh to the hero plate or
surface. When I purchase 1 pound of prepackaged spring mix lettuce
and baby spinach, it is packaged in clear plastic boxes. I save the
box lids for this purpose. The lids can be cut into the shape of the
photo fi sh, and they are thin enough to easily slide underneath the
cooked fi sh. You can also use acrylic sheets purchased at art stores
for this purpose.of the fi sh is very cold, the outer surfaces can be cooked
while keeping the center of the fi sh fl esh still intact and
not fl aky. It’s the fl aking that makes a piece of fi sh so
fragile for photography.Cooking Fish for the Camera
Th ere are two methods for cooking fi sh with steam. You
can place the fi sh on a support in a steaming kettle for
a short time, or place the fi sh on a landscaping stone
surface and use a handheld steamer to cook the outer
surfaces of the fi sh. I often use the handheld steamer
method because the fi sh is totally visible during the
cooking process. Both methods of steaming keep the
fi sh moist during the cooking process.
To achieve a broiled appearance, once the fi sh is partially
cooked with steam, place the fi sh under a preheated