Grilling Baskets for Whole Fish
These oblong, two-piece metal cages keep skin from sticking to the grill and corral your catch for easier flipping. We grilled large whole striped bass and smaller whole red snapper in six heavy-gauge wire baskets costing $11 to $25, most featuring nonstick coatings and two boasting removable handles. Only the two largest baskets easily cradled a 2 1/2-pound striped bass; of these, our winner also allowed successful turning of fish as small as 3/4 pound. (The wide-set wires of the other large model, from Steven Raichlen, let the little ones get away.) And because its handle is removable, we could lay the basket flat and, if necessary, close the grill lid. A removable handle was a must for another reason: It allowed the basket to fit easily in the dishwasher.
The nonslip grip and narrow, straight blade let testers remove the smallest bones with precision and complete comfort. Perfectly balanced with enough flexibility to maneuver around tight joints. The low price was a bonus.
Hefty in weight, this knife was a solid performer when removing poultry bones, and the handle was easy to grip, even when covered in chicken fat. Piercing silver skin was a challenge since the tip wasn’t sharp enough and the long narrow blade produced slightly jagged cuts.
|Recommended with Reservations|
The sharp tip performed well when removing silver skin, but it was too flexible when maneuvering around poultry joints, leaving testers feeling a lack of control. The heavy handle was slightly unbalanced and became slippery once covered in poultry fat.
Designed to replicate a samurai blade, this expensive knife was a disappointment. It struggled to pierce the silver skin, although long cuts were smooth and even. Minimal flexibility and extreme curve got in the way when maneuvering around joints. The smooth handle was hard to grip and slippery.
The large, cumbersome handle reminded testers of an outdoors knife for fishing and hunting. The blade was too wide to maneuver around joints and it struggled to pierce silver skin. Unlike other knives, this boning knife could only slice in one direction, making intricate cuts around joints difficult.
The blade was so flexible it led to erratic cuttings; testers said the knife was hard to control. The blade was not sturdy enough to maneuver around joints and the lightweight handle felt flimsy and unbalanced.
For complete access to the results,
start a 14-Day Free Trial.
Start Your 14-Day Free Trial Membership
Every Recipe. Every Rating. Every Video from
Every Magazine & Every Episode!
- 8 years of Cook’s Country Foolproof Recipes
- Complete Cook’s Country TV Video Library
- 2,900+ Equipment Ratings and Ingredient Taste Tests
- Step-by-Step Technique Photos
- Save Favorites, Create Menus, Print Shopping Lists