Compound Butter

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The fish is not hot when we apply the compound butter, so the stylist will use a kitchen torch or hairdryer (whatever works) to gently melt the butter in a controlled way.

So that the butter and fish would not be the same color and have separation, I had the retoucher pump up the yellow of the butter in post.

Since cooked catfish is always some shade of light or deep brown, I always have color either from props or other foods or both.

While the stylist didn't cook the fish directly in this pan, sometimes you can get a more realistic edge of crusty bits and pieces. It depends on what you're going for and how much control you need over those bits.

This image is what I call an "in-progress" food shot, so in the process of being prepared – not plated. We often use side dishes in the background as if you're getting everything ready to serve.

Shine is important. Freshly prepared cooked foods are generally a little shiny from moisture or oil. If food gets dried out on set we say it has "died," and it's time for a dab of oil or a fresh piece.

Who knows how long we futzed with this knife to get it in just the right place and angle. The thyme as well.