ɪɾ ɪz mˈoʊst kˈɑːmənli fɪlˈeɪᵻd ænd sˈɜːvd bɹˈɛdᵻd ɔːɹ bˈæɾɚd, bˌʌt ɪɾ ɪz ˈɔːlsoʊ wˈɛlsˈuːɾᵻd tə pˈæn fɹˈaɪɪŋ, ˈʌvən bˈeɪkɪŋ ænd stˈiːmɪŋ.
It is most commonly filleted and served breaded or battered, but it is also well-suited to pan frying, oven baking and steaming.