Small firm white fish

Use the same weight; clean, scale if needed and cut into even pieces. Cook gently for the same short time.

Use the same weight; cut into chunks and simmer 5–8 minutes until just opaque. It is easier to bone and holds together.

Use the same weight; cut into pieces and cook gently. It has no skin, so it flakes more easily.

Use the same weight; cube and add for the last 5 minutes. It gives a firm, creamy texture and will not flake.

Use the same weight; press, cube and add for the last 5 minutes. It is softer and breaks easily, so stir gently.

Use the same weight; halve or quarter and simmer 5–8 minutes. It gives a savoury texture but releases water.