But it is nonetheless fair to say that in general, raw, non-oily fish has at best a delicate flavour.
You say, 'delicate flavour' as if that's a bad thing. There is a time and a place for big punchy flavours, and a time for delicacy, is there not? We aren't operating single note palates, surely?
You say, 'delicate flavour' as if that's a bad thing. There is a time and a place for big punchy flavours, and a time for delicacy, is there not? We aren't operating single note palates, surely?
Well, no. But - and here's the key thing for me - would that delicate flavour not be better served by being lightly fried and served with a beurre noisette? In other words, is raw fish as good as cooked fish? For me, the answer is no.