How to use The Fish Weight

1. Preheat your pan with a thin layer of clarified butter (or oil of choice).

2. Once hot, place the fish skin-side down into the pan.

3. Position The Fish Weight directly on top of the fillet.

   • For larger fillets, centre the weight over the thickest part.

4. Allow the weight to gently press the fillet into the pan, keeping the skin in full contact with the hot surface.

5. Adjust the weight as needed during cooking to ensure even pressure and uniform cooking across the fillet.

6. Let the heat transfer through the skin and up through the fillet—gently and evenly.

7. No oven required: the fish will cook completely on the stovetop, developing a crisp, golden skin and a tender, perfectly cooked interior.

8. Rest the fish skin side up on a warm plate. Season well with sea salt.

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The technique behind it

The steps above are the what. These articles are the why — what the skin is actually doing in the pan, and why contact matters more than heat or oil.

• Why Fish Curls in the Pan — And How to Stop It
• How to Get Crispy Fish Skin Without Overcooking the Flesh
• Why Fish Sticks to the Pan (And How Pressure Changes Everything)
• How Heavy Should a Fish Press Be?
• When to Use a Fish Press — And When Not To
• Why Pan Contact Is More Important Than Oil

Read all technique articles