Big Head Fish Spatula

Description

Big Head Fish Spatula

A fish spatula (sometimes called a fish turner) is a thin, long spatula with a special shape and design to flip, move and slip under delicate foods like fish fillets. The Big Head Fish Spatula is perfect for grilling and turning over fish when barbecuing. The Big Head Fish Spatula was designed specifically for fish grilling enthusiasts to simply grill fish. The elongated spatula head makes it a perfect fit for flipping over the perfect fillet.

Fish spatulas are excellent for flipping fish, which is how they got their name; their light, nimble, and bendy blades can slide under delicate fish fillets (or small whole fish) without breaking them apart. Repeatedly turning it over in the pan can damage the fish and prevent the skin from getting crispy. “When the fish is ready to be flipped, it will naturally release from the pan with minimal sticking. Use a fish spatula, which is a thin, slotted, flexible spatula that can easily slip under your delicate piece of fish.

Big Head Fish Spatula is a high-quality tool that features a stainless-steel head and hardwood handle. Thanks to the wide spatula head, you can confidently turn large fish on the grill and say goodbye to broken bits falling through the grates. The Big Head series of barbecue tools are the perfect solution to lifting larger cuts of fish and meat. This spatula features an extra wide head and sturdy design to better handle large cuts of fish. Made with Rosewood handle and Stainless-Steel.

Spatula Particulars:

19×8.5×1.25 inches.

Great for turning large fish.

Wide spatula head.

Hardwood handle.

Hanging loop to keep spatula handy.

If the fish has skin, the presentation side is always the skin side, it’s as simple as that. You must protect the skin before you put it on the grill.  Most of the cooking can happen with the fish skin side down. Not only will the skin become crisper the longer it’s in contact with the pan, but it also acts as an insulator, protecting the delicate flesh from becoming tough and dry. It’s only time to flip the fish when it’s nearly cooked through. Imagine being able to lift fish off the grill without it falling to pieces and into the fire.

Perhaps the most common seafood mistake? Overcooking it. This produces dry, less flavorful, and tough fish. Generally, you’ll be golden with 10 minutes of cooking time per inch of thickness flipping at about the halfway point for thick filets.

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“Life’s Good When You’re Cookin Wit’ Gus”