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5 Best Fish Spatulas, According to Testing
This versatile tool can handle fish, eggs, pancakes, burgers and more.
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Don't let the name fool you: While a fish spatula is fantastic for flipping fish, it's also great for use with eggs, burgers, pancakes, pizza, chicken, veggies and more. It has a long, thin, angled spatula head that makes it ideal for slipping under delicate foods, and the slotted design helps with juicy or greasy foods. It's just as useful for frying crab cakes as it is for lifting lace cookies (making it a great gift for bakers!).
In the Good Housekeeping Insitute Kitchen Appliances and Innovation Lab, we test countless products each year, including fish fillet knives and grill pans, like the enameled cast iron one we used to grill catfish for this test.
Our top picks:
- 1
- 2
- 3
- 4
Best Silicone Fish Spatula
Sur La Table Silicone Edged Stainless Steel Offset Slotted Spatula
Read more - 5
We consider the performance and ease of use for everything we test. In this case, we factored in the comfort of the spatula's grip and the ease of cleaning. We also assessed whether we could slide under eggs without wrinkling or tearing them and whether we could lift and flip burgers and fish with control. We sent spatulas to at-home testers as well and factored in their feedback.
Read on for more information on how we tested fish spatulas and what to consider when shopping for one.
Kuhn Rikon SoftEdge Stainless Steel Slotted Spatula
Kuhn Rikon SoftEdge Stainless Steel Slotted Spatula
Pros
- Works with a variety of cookware types
- Hanging loop for storage
Cons
- Some might prefer a wider head
- Not as good at scraping up browned bits as all-metal heads
The silicone edge on this fish spatula gives it versatility: In our tests, it performed just as well in a cast iron grill pan as it did in a nonstick skillet. It got perfect scores in our Lab tests, performing well whether flipping eggs, burgers or fish. It did not wrinkle or tear the egg during our tests, and it didn't leave any meat or fish stuck to the pan.
We also loved that it has a built-in hanging loop — a great storage feature that was unique among those we tested. One tester liked the flexibility but noted that the head felt a bit narrow, and our pros add that the silicone edge is not as good at scraping up browned bits as all-metal options.
| Dimensions | 12.5" x 3.25" x 0.75" |
|---|---|
| Dishwasher safe | Yes |
Winco Fish Spatula with Cool Heat Handle
Winco Fish Spatula with Cool Heat Handle
Pros
- Easy-to-grasp textured handle
- Affordable
Cons
- Straighter edge can make it more difficult to slip under delicate foods
This lightweight option has a comfortable nylon handle that's textured at the thumb point and at two points on the bottom of the handle (for your forefinger and grip). The manufacturer also claims it is heat-resistant to 500˚F. One tester, who was a first-time user of a fish spatula, said, "It will be a staple during mealtime prep for me moving forward." It was easy to maneuver the burger patties in our tests, and this pick did not wrinkle or tear the fried egg.
It got high scores in our tests, but we did note that the leading edge is straighter than some others, which made it a little harder to slide under fish.
| Dimensions | 12.5" x 3.3" x 1" |
|---|---|
| Dishwasher safe | Yes |
Wüsthof Gourmet 6.5" Offset Slotted Spatula
Wüsthof Gourmet 6.5" Offset Slotted Spatula
Pros
- Performed well in tests
- Riveted handle can endure years of use
Cons
- Expensive
Wüsthof is an established name for its cutlery; it makes our best overall chef's knife. And our Kitchen Appliances Lab experts are equally impressed with the brand's fish turner. This nimble spatula has a nicely angled head for sliding under a variety of foods, and it performed well in our tests. It's also the go-to fish spatula for our GH Test Kitchen pros: "This Wüsthof spatula is multi-purpose, and we use it in the test kitchen for veggies on sheet trays, rotating items in a pan and flipping pancakes."
The riveted handle is comfortable and can stand up to years of use. But take note that it is the most expensive pick on our list and that it is not dishwasher safe.
| Dimensions | 11" x 4" x 1" |
|---|---|
| Dishwasher safe | No |
Sur La Table Silicone Edged Stainless Steel Offset Slotted Spatula
Sur La Table Silicone Edged Stainless Steel Offset Slotted Spatula
Pros
- Works with a variety of cookware types
- Performed well in Lab tests
Cons
- Might lift a little extra grease when flipping foods like burgers
We were also impressed with this silicone-edged model. It performed well in our tests and is compatible with a range of cookware types, including nonstick cookware, which sometimes advises that you avoid all-metal tools. Our tester liked the length of the handle but did report that, like most fish spatulas, it was difficult to use for left-handed people.
We also noted that while it lifted the burger easily, it did also carry a little extra grease on the silicone edge. But it was easy to clean by hand and is dishwasher safe.
| Dimensions | 11.5" x 3.5" x 0.5" |
|---|---|
| Dishwasher safe | Yes |
Mercer Culinary Hell's Handle Large Fish Spatula
Mercer Culinary Hell's Handle Large Fish Spatula
Pros
- 9" head for larger tasks
- Comfortable handle
Cons
- Size does limit versatility
If you frequently cook whole fish, pizzas or omelets, this oversize fish turner from Mercer Culinary is a smart choice. According to one tester, the nine-inch head "covers a lot of ground and can pick up large items." Foods did feel fully supported by the generous surface area. We also found the handle provided a secure grip: It's wide and flat with a textured spot for your thumb.
But our Test Kitchen and Lab testers did note that this was more difficult to use for more nuanced jobs, like flipping an egg in a smaller pan. If you want the same handle style with a more versatile size, you can opt for the brand's six-inch version of the Hell's Handle.
| Dimensions | 16" x 6" x 2" |
|---|---|
| Dishwasher safe | No |
How we test the best fish spatulas
We tested seven fish spatulas to find those that are effective and comfortable to use. We cooked eggs in a nonstick skillet, hamburger patties in a stainless steel skillet and catfish fillets in a cast iron grill pan. The use of different pans allowed us to see which spatulas were more versatile across cookware types.
During use, we considered whether the spatula wrinkled or tore the food as we slid it under, how well it lifted and flipped foods and whether the cleanup afterward was easy. We also recruited at-home testers, as well as the pros in our Test Kitchen, to use the spatulas and provide feedback. We factored their input into our decision.
What to look for when shopping for a fish spatula
✔️ Size: A six-inch head is fairly common, and it's a useful size for a variety of tasks. We did include a nine-inch version on our list because it's handy if you frequently grill larger pieces of meat or cook pizzas often.
✔️ Edge type and angle: Some fish spatulas have a silicone edge, which we found worked well with all cookware (though many nonstick pans are now scratch-resistant, even with metal tools). We also liked those with a more angled head. The angle helps you gradually slide under delicate food slowly so you can lift without breaking or tearing. But be wary of those with an extreme angle, since that eats into the full coverage of the head and can make flipping and transferring more difficult.
✔️ Handle type: We like fish spatulas with metal, plastic or silicone handles because they are more likely to be dishwasher safe than those with wooden handles. They may also be more comfortable. One tester in our review noted that one wooden handle felt rough, as though it could potentially lead to splinters over time.
✔️ Left- or right-handed: Most fish spatulas are designed with an angle that is more friendly for right-handed people. But there are left-handed fish spatulas out there, so consider that as you shop.
Are fish spatulas worth it?
Yes, fish spatulas are worth it. In fact, some of our kitchen experts say that if they could have only one spatula in their kitchens, they would choose a fish spatula. The large, thin, angled head works very well for a wide range of delicate foods, like eggs, pancakes and cookies. And the slotted design means it can drain greasy foods when you're searing or pan-frying — think steaks, burgers, latkes and fried chicken cutlets.
Because the head is thin, fish spatulas made of stainless steel can also be used to cut through some foods. Those with silicone edges might be able to cut soft foods, but they are better suited to flipping and transferring only. The all-metal spatulas are flexible, which is good for slipping under foods, but sturdy enough to scrap up browned bits if you're making a pan sauce.
What's the difference between a fish spatula and a regular spatula?
Most regular spatulas have a straight front edge. They also often have square or rectangular spatula surfaces. They tend to be thick and sturdy, and they may have a long and/or angled handle.
Fish spatulas have an angled front edge, which helps ease the thin head under delicate foods, lifting them gradually to avoid breaking them. They're also longer and shaped more like a hand, so they can support longer foods like fish fillets. They have short, straight handles for control and balance.
Why trust Good Housekeeping?
Sarah Wharton is a deputy editor in the Good Housekeeping Institute. She developed the methodology and lead the testing for these spatulas, and she has tested a variety of other products, including fish fillet knives, immersion blenders and carbon steel pans. She is a graduate of the International Culinary Center (now the Institute of Culinary Education) and has been cooking professionally since 2017.
Sarah (she/her) is a deputy editor for the Good Housekeeping Institute, where she tests products and covers the best picks across kitchen, tech, health and food. She has been cooking professionally since 2017 and has tested kitchen appliances and gear for Family Circle as well as developed recipes and food content for Simply Recipes, Martha Stewart Omnimedia, Oxo and Food52. She holds a certificate in professional culinary arts from the International Culinary Center (now the Institute of Culinary Education).
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