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fish spatula

h
hobbess May 11, 2010 12:36 AM

What's the best fish spatula, aka fish turner?

I've decided I need to start cooking more fish, and I always see chefs using this tool when they cook fish.

  1. k
    kariface Jun 26, 2010 04:29 PM

    I absolutely love my Kuhn Rikon one. Picked it up years ago at TJ Maxx or Home Goods and it's easily the spatula I use most for everything.

    http://www.amazon.com/Kuhn-Rikon-Cook...

    1. p
      pcdarnell Jun 8, 2010 02:31 PM

      I briefly flipped through the new issue of Cooks Illustrated that came yesterday and they have a review where they rate fish spatulas. Amazingly enough, I managed to find a link.

      http://www.cooksillustrated.com/equip...

      1 Reply
      1. re: pcdarnell
        s
        smkit Jun 8, 2010 04:06 PM

        For those without a subscription to Cook's Illustrated. The winner was the Wusthof slotted turner; second place was the LamsonSharp ebony 6-in Chef's slotted turner; and third was Victorinox 6-in slotted turner.

        Not recommended was the OXO (which I just bought). They didn't like it because it was so big, which is exactly why I bought it. It is an inch and half longer than my current one which I thought a bit small. To each his own...

        With that said, the review linked above was from 2008. The new one from July/August 2010 can be found in the 'current issue' and includes a lot more products (metal, plastic and not all of them were slotted turners).

        The winners for metal were: Wusthoff (again) and the OXO Good Grips flexible Turner which looks more like a traditional turner. I looked at this one last week, but I found the blade really flimsy. From reading the CI article though, apparently it only is flexible upward so that isn't a problem.

        For plastic, they recommended the Matfer Bourgeat Pelton Spatula.

      2. JoanN May 30, 2010 11:44 AM

        Here's what I use, even though I do have one of the more traditionally-shaped ones that most people have referenced above. I like this William Bounds one so much I've give it as a gift.

        http://chowhound.chow.com/topics/6001...

        1. SanityRemoved May 22, 2010 01:02 PM

          I picked up one at WS for $25, I haven't seen it in the online catalog but was able to compare the one listed in the online catalog at the store. It was the more expensive of the two, made in the US, stainless steel and featured a beveled edge which the less expensive one which I believe was made in Sweden did not have.

          If I had to choose a spatula and get rid of the rest, this is the one I would keep. Although it is flexible it can lift most items in a pan no problem. I instantly knew why so many chefs use these on tv.

          If you plan on cooking with a nonstick pan I would try a non beveled model and use care. If you are going to cook fish in a metal pan I think either would do and this spatula will allow you to cook fish in a metal pan.

          1. s
            smkit May 11, 2010 09:24 AM

            I too looked for a fish spatula for some time but wanted a non-stick one. In the end I settled on the Messermeister from Sur la Table for $3. It won't be as stiff as a metal one obviously and the edge won't be as thin, but it does the job with eggs and smaller cuts of fish when I want to protect my non-stick pans. For bigger cuts of fish a stiffer and larger-faced spatula would be nice, but for $3 this is a good tool to have in the kitchen.

            http://www.surlatable.com/product/mes...

            5 Replies
            1. re: smkit
              h
              hobbess May 12, 2010 11:04 PM

              Interesting. I've always been curious why most fish spatulas were metal, when most people probably use non-stick to cook fish in. Won't the fish stick to the pan if you don't use non-stick?

              I never thought that the metal ones would be stiffer and thinner, properties that you'd want in a fish spatula.

              1. re: hobbess
                Chemicalkinetics May 12, 2010 11:17 PM

                Metal spatulas can be made stiffer, harder and thinner than nylon plastic ones. Think kitchen knives. If plastic is stiffer, harder and thinner than metal, then plastic can be made into better knives. :)

                1. re: hobbess
                  s
                  smkit May 13, 2010 07:15 AM

                  Btw, Kuhn Rikon and WMF also have non-stick varieties of the turner and would probably be a bit sturdier than the Messermeister as they will at least have a metal shaft. The turning surface is still non-stick though, so you will still have some of the disadvantages associated with the non-stick varieties, but it might be a step up. They cost about $10-15 more.

                  http://www.amazon.com/WMF-13-Inch-Nonstick-Slotted-Turner/dp/B00005O666/ref=cm_cr_pr_product_top

                  http://www.popeilfamilystore.com/kr2341.html

                  Also, OXO has one that has a flexible stainless steel core that looks interesting, but it has a slightly different shape. It looks sturdy and thin and is also non-stick.

                  http://www.thekitchenstore.com/oxoflo...

                  1. re: hobbess
                    j
                    jeffreyem May 29, 2010 04:38 PM

                    Huh? I never cook fish in non stick. Start with a hot pan (stainless) choose your fat, and it will release when it's ready, and if it's a little stuborn, that's what that fish spatula was made for.

                    1. re: hobbess
                      Chemicalkinetics May 29, 2010 05:34 PM

                      Hi Hobbes,

                      I think fish or most meats do stick to metal cookware. The major difference is that fish meat is more delicious, so fish meat tends to rip apart more easily. This is probably where fish spatula comes about. It allows you to slide under and lift the whole fish up, so it is more gentle on the fish.

                  2. j
                    jeffreyem May 11, 2010 08:00 AM

                    http://www.surlatable.com/product/kitchen+%26+bar+tools/cooks+tools/turners+%26+tongs/slotted+chefs+spatula.do?sortby=ourPicks

                    http://www.chefknivestogo.com/wugosls...

                    You're looking for thin, slotted, curved, ground edge.

                    1. coney with everything May 11, 2010 05:47 AM

                      Don't know about the best, but I bought a very cheap one at an Asian grocery store that works just fine.

                      1. Chemicalkinetics May 11, 2010 01:29 AM

                        No help to you as I don't own. However, I do find them very cool and the Oxo one looks reasonable good with a good price ($12). I have seen it in stores all the time. If you are looking at restaurant quality, then maybe Dexter-Russell or LamsonSharp ones are better.

                        I think the Global one is unnecessary pricy:

                        http://www.amazon.com/Yoshikin-GS-27-...

                        2 Replies
                        1. re: Chemicalkinetics
                          m
                          megmosa May 11, 2010 07:17 AM

                          I just bought this Oxo one last week and like it so far, but I have only used it once. It did what it is supposed to though. =)

                          1. re: megmosa
                            s
                            smkit Jun 8, 2010 12:14 PM

                            I bought the OXO turner last week, and it has a great feel and shape to it. I also love the large size.

                            I haven't put it to proper use yet, though I just caught some walleye this last week and hope to try it out soon.

                            Only negative review on amazon about it was that the handle was not heat resistant and melts if left against the pan (as many utensils do). I don't think that would have been an issue for me, but it is good to know.

                            MIU and Lamson have better handles if you are worried about melting.

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