If you follow food media, chef accounts on social media, or anyone who takes seafood seriously, you've probably seen a fish weight in action. A flat disc of stainless steel, placed on top of a piece of fish in a pan, producing skin so crisp it could shatter. Maybe you thought it was a restaurant-only tool. Maybe you wondered if it actually works. Maybe you just want to know what the thing is.
This is the complete guide. By the end of it, you'll know exactly what a fish weight is, how it works, why chefs use it, whether it's worth buying, and how to get the most out of one.
What is a fish weight?
A fish weight (also called a fish press or cooking press) is a flat, heavy disc of food-safe stainless steel, typically weighing around 1.6kg, with a handle welded to the top). It's placed directly on top of a skin-on fish fillet as soon as it goes into a hot pan, skin-side down.
The weight holds the fillet flat against the pan surface, preventing it from curling, and keeps the skin in full, even contact with the heat. The result is consistent, golden, crispy skin across the entire fillet, without flipping the fish.
That's it. That's what it does. And it does it extremely well.
Why does fish skin curl in the first place?
Fish fillets are naturally curved to the shape of the fish. When they hit a hot pan, the protein in the skin and flesh contracts unevenly. The edges shrink faster than the centre, and the fillet bows away from the pan surface. The skin lifts off the heat, different parts of the fillet cook at different rates, and you lose the even contact that creates crispy skin.
Every workaround that home cooks use, such as pressing with a spatula, scoring the skin, or using a heavy pan on top, is an attempt to solve this same problem. A fish weight solves it definitively, with no effort required from the cook.
How does a fish weight work?
The principle is simple. Weight creates downward pressure. Downward pressure keeps the fillet flat. A flat fillet maintains full contact with the pan surface. Full contact with a hot surface creates even heat transfer. Even heat transfer creates even browning and crispy skin.
The weight also circulates heat around the fillet more effectively. Because the fish is held completely flat, the hot air and pan surface work together to cook the flesh through gently from below. Many cooks find they don't need to flip the fish at all. It cooks entirely skin-side down, with the flesh cooked through by the conducted heat.
What is a fish weight made of?
Quality fish weights are made from 316 stainless steel, the same grade used in commercial kitchens and food-grade equipment. This matters for several reasons:
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316 stainless is non-reactive and won't interact with acidic fish or marinades
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It's rust-resistant and dishwasher safe
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It conducts and retains heat evenly
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It's food-safe at high temperatures
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It's durable. A good fish weight will last decades
Avoid fish weights made from aluminium or with painted or coated surfaces, which can react with food and degrade over time.
All Cooks Edge fish weights are solid 316 stainless steel, commercial kitchen grade. No coatings, no shortcuts. Available in satin, polished, gold, and rainbow finishes.
How heavy should a fish weight be?
Around 1.6kg is the sweet spot. Heavy enough to hold a full fillet flat as the protein contracts, but not so heavy that it crushes or damages delicate fish like flathead or flounder.
Lighter presses (under 800g) don't provide enough force to counteract the curling of a thicker fillet. Heavier weights (over 2kg) can compress the flesh and push moisture out, which is the opposite of what you want.
What can you use a fish weight for?
The name is a slight misnomer. A fish weight (properly called a cooking press) is useful for anything that benefits from even, sustained contact with a hot surface:
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Fish fillets (the primary use, any skin-on species)
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Chicken skin-on thighs and breasts
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Crispy pork belly
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Smash burgers
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Steak searing (especially thinner cuts)
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Pressed sandwiches and toasties
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Crispy potatoes and root vegetables
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Fried eggs (for flat, even whites)
If you want something to have even contact with a hot surface, a fish weight helps.
Fish weight FAQ
Do I need to preheat the fish weight?
No. Place it directly on the fish as it goes into the pan. It will absorb heat from the pan surface and the fish quickly. Preheating it separately is unnecessary and creates a safety risk.
Does it work on induction cooktops?
Yes. 316 stainless steel is compatible with induction cooking. The weight sits on the fish in the pan, so the pan's induction compatibility is what matters. The weight itself doesn't need to be induction-compatible.
Is it dishwasher safe?
Yes. 316 stainless steel is fully dishwasher safe. A quick rinse immediately after use, or the dishwasher. Either works.
Can I use it on a BBQ?
Absolutely. Fish weights work brilliantly on BBQ hotplates and flat plate grills. The technique is identical to stovetop cooking.
What's the difference between the round and rectangular versions?
Round weights work well for most standard fillets and whole small fish. Rectangular weights are better suited to longer fillets, such as a side of salmon, where the round shape doesn't cover the whole length.
How do I clean a fish weight?
Rinse under hot water immediately after use to prevent fish residue from setting. Dishwasher safe. For stubborn marks, a scrub with baking soda paste will restore the surface.
Is a fish weight worth buying?
If you cook fish more than once a month, yes, unambiguously. The results are significantly better than any alternative method, the tool lasts indefinitely with minimal care, and once you've used one you'll find yourself reaching for it for other cooking tasks.
It's one of those rare kitchen purchases where the quality of your cooking genuinely improves immediately, every single time you use it.
Cooks Edge fish weights are in stock and ship same day across Australia. No pre-order waitlists. Multiple finishes available. 3-year warranty.
