For best results in preparing a fresh fish, it is always desirable to know whether it is fat or lean. Fat fish are especially suitable for baking, and may also be broiled, while lean fish are best adapted to steaming, boiling and frying. Medium-fat fish are prepared like the lean, or may be dressed with strips of salt pork or bacon and baked. Most cook books classify fish as follows:

Fat fish are those containing more than 5 percent fat. Examples are mullet, Spanish mackerel, and pompano.

Lean fish are those containing less than 5 percent fat. Examples are red snapper, sea trout, and groupers.

— Florida Seafood Recipes