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Dry filleted is best, otherwise dry the skin before cooking.
We like to use Ghee (clarified butter).
The purpose is two-fold. Firstly keeping the skin in contact with the heat source, preventing buckling. Secondly to gently recirculate heat through the fish, no flipping.
Move the weight around during the cooking process. Make sure the thickest part of the fillet is where you begin and where the weight spends the most time.
The weights have been tried and tested in commercial kitchens for years. They are dishwasher safe, and we are yet to see one break or need to be decommissioned.
Think toasted sandwiches, broccolini, chicken schnitzels, and meat and vegetables on the BBQ.
There are two videos on our website, one by Josh and one by Carla Lalli Music. They are both worth a watch!
Designed by chef Josh Niland, the Fish Weight delivers restaurant-quality crisp skin at home. Crafted from solid stainless steel, it's built to last a lifetime. The Fish Weight will become your go to for cooking not just fish but charring vegetables, browning steak and golden brown chicken on the bbq or in the pan.
