You decide that you want to serve fish as your entrée at a catering function. Chef A says that firm fish are easier to sauté. Chef B says delicate fish are easier to sauté. Who is correct?

Question

Question 4 options:

A)

Neither chef is correct.

B)

Chef B is correct.

C)

Chef A is correct.

D)

Both chefs are correct.

Answer 1

The correct answer is C) Chef A is correct.

Firm fish, such as salmon or swordfish, are generally easier to sauté because they hold their shape better and are less likely to flake apart during cooking. Delicate fish, like tilapia or sole, can be more challenging to sauté as they are more prone to breaking apart.