A fish spatula is for more than just fish
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Hannah Crowley
Executive Editor, ATK Reviews
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Fish spatulas are the best spatulas, even if you don’t eat fish.
If you’re not familiar with them, they have a long, slim, triangular-ish head attached directly to a handle. They’re optimized for the challenge of turning over a notoriously delicate food.
With fish spatulas, the “happy little accident,” as Bob Ross says, is that because they’re designed to pick up an especially flaky, sticky food, they excel at picking up a whole slew of other foods too (Chewy Sugar Cookies, eggs, you name it). The metal spatulas I grew up with had a square metal head connected to a wooden handle by a long skinny piece of metal. We’ve tested that style too, including in our new review. Fish spatulas like the Wüsthof Gourmet Slotted Fish Spatula blow them out of the water every time (sorry, I had to).
First of all, your hand is closer to the action, so you have more control. Second, the longer head with a slightly curved tip at the end gives you more runway to work with and better leverage.
If you’re grilling, we recommend setting aside your fish spatula and using a long-handled grill spatula instead. But in most cases, the shape of a fish spatula is going to be easier to use and will get you better results.
Read our full review of metal spatulas.
The long, tapered heads on fish spatulas can maneuver well under a wide range of foods, from cookies to pancakes to delicate fillets of sole.
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Pro Tip
Keep your wood-handled spatulas out of the dishwasher, and don’t let them sit in water. The occasional wipe of food-safe mineral oil can do wonders for the handle’s beauty and longevity.
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