• Menu
  • Skip to right header navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

CASA Veneracion: Online Cooking Class

Breakfast. Lunch. Dinner. Midnight Snack.

  • About
  • Cooking Class
  • Recipe Index
  • Search
  • Learn to Cook in 10 Weeks
    • How to Cook, Lesson 1: Know Your Ingredients
  • Recipes By Type
    • Appetizers & Snacks
    • Bread & Breakfast
    • Superb Soups
    • Chicken, Duck & Turkey
    • Fish & Seafood
    • Meatless
    • Mighty Meaty
    • Noodles
    • Rice & Grains
    • Sandwiches & Wraps
    • Side Dishes
    • Sweets & Desserts
    • Drinks
You are here: Home / Fish & Seafood / How to “score” a whole fish

How to “score” a whole fish

06/29/2010 //  by Connie Veneracion

casaveneracion.com

With recipes for cooking whole fish, it is common to see instructions to “score” the fish. What exactly does “score” mean and what is its purpose?

Scoring the fish means slashing across the thickest part of the flesh. With small fish, one slash is usually enough. But for larger fish, you’ll need to make more.

The purpose is two-fold.

casaveneracion.com

1. For even seasoning as the seasonings are able to reach the innermost parts of the flash.

MY LATEST VIDEOS
MY LATEST VIDEOS

2. For even cooking.

casaveneracion.com

Some cooks make slashes so deep that they reach the bone. I don’t. For me, the ideal depth is midway between the skin and the bone — just enough to opening up the flesh to catch the seasoning and for the heat to get through the flesh more efficiently.

Fish & Seafood Kitchen & PantryCooking Basics

More Like This

How to Stir Fry: A Practical Guide For Home Cooking

How to Stir Fry: A Practical Guide For Home Cooking

Stir frying temperature is at least 450F. Stir fry with oil with a smoke point below 450F and the will not only taste bad, it will be a health hazard too.

When Stir Frying, Always Use Oil with a High Smoke Point

Tips on how to tenderize meat: cut across the grain, pound with a kitchen mallet, soak in baking soda or pureed fruits that contain protease.

How to Tenderize Meat

Come wok with me as I cook a hundred dishes using just one carbon steel wok.

Buying a Wok? Make it Carbon Steel.

Burgers, like steaks or any other grilled meat for that matter, needs to rest before they are served.

You Don’t Need A Fancy Grill to Cook Perfect Burgers

How to cook pilaf: a step-by-step guide with photos

How To Cook Pilaf

The secret to a good Chinese-style fried rice is to start by creating a flavor base. The vegetables are stir fried, the cooked meat is added followed by the rice and, finally, the eggs. Season every step of the way.

How To Cook Chinese-style Fried Rice

How To Cook Rice: On The Stovetop, With A Rice Cooker, In the Microwave

How To Cook Rice: Stovetop, Rice Cooker, Microwave

How to extract tamarind juice: mash the tamarind to press out the juice

How to extract tamarind juice

When I make bone broth, I spent around 15 minutes spooning off scum that floats on top of the liquid. Some people say it is unnecessary. Is it?

Do You Really Need to Skim Off Scum on the Surface of Your Bone Broth?

Roast turkey is not just about sticking the bird in the oven. How to thaw, pros and cons of stuffing and ensuring doneness are important considerations.

The Smart (and Safe) Way to Roast Turkey

Mortar and Pestle

How To Use the Mortar and Pestle Correctly

Previous Post: « Fried rice with rosemary and toasted garlic
Next Post: Tilapia with lemon sauce and chili Tilapia with lemon sauce and chili»

Reader Interactions

Comments

  1. Jay

    02/18/2012 at 11:53 pm

    Would , NOT scoring a fish fillet ( Red Snapper ) cause the fillet to become like rubber ?? I pan fried 2 Snapper fillets and did not score them. One of the fillets curled and the flesh was like rubber, the other fillet was just fine.

Primary Sidebar

~ Recipes ~

  • Appetizers & Snacks
  • Superb Soups
  • Bread & Breakfast
  • Chicken, Duck & Turkey
  • Fish & Seafood
  • Mighty Meaty
  • Noodles
  • Rice & Grains
  • Sandwiches & Wraps
  • Side Dishes
  • Sweets & Desserts
  • Drinks
  • Meatless
  • Ovo-Vegetarian
  • Lacto-Vegetarian
  • Ovo-lacto Vegetarian
  • Vegan
  • Keto (Low Carb)

~ Popular Today ~

  • How to cook, lesson 2: know how to operate your stove and oven How to Cook, Lesson 2: Five Essential Kitchen Tools
  • Sinigang na manok (chicken and vegetables soup with tamarind extract) Sinigang na manok (chicken and vegetables soup with tamarind extract)
  • How to make: Tsokolateng tablea (Filipino hot chocolate drink) How to make: Tsokolateng tablea (Filipino hot chocolate drink)
  • To cook Chinese-style pork liver and spring onions stir fry, it is essential to slice the liver thinly and marinate for at least two hours prior to cooking. Chinese-style Pork Liver and Spring Onions Stir Fry
  • What's the difference between sea salt and rock salt? What’s the difference between sea salt and rock salt?

Footer

Hello There!

I'm Connie Veneracion: cook, crafts enthusiast, researcher, reviewer, story teller and occasional geek.

Read more about me, the cooks and the name of the blog. If you're wondering why commenting is off by default, read this.

I am on Pinterest, Youtube, Facebook and Instagram.

Not So Fine Print

Privacy & TOS ♥ Disclaimer ♥ Get In Touch (I don’t accept guest posts, I don’t give free links and I don’t do link exchanges. Exclude me from your round-ups too. Thank you.)

Except for public domain videos, stock images and screen grabs, all images and text © Connie, Speedy, Sam & Alex Veneracion. That means do not reproduce content without written permission from the blog owner.

Copyright © 2019 CASA Veneracion · ALL RIGHTS RESERVED · Powered by Apple, Canon, coffee & ramen.