Which type of beer is generally not recommended with dishes featuring oily fish?

Bitter beer is generally not recommended with dishes featuring oily fish primarily due to its intense hop character and bitterness. The strong bitterness of these beers can overwhelm the delicate flavors of the fish, making for an unbalanced pairing. Oily fish, such as salmon or mackerel, often have rich, fatty textures and flavors that benefit from lighter, more refreshing beer styles that can cut through the fat without overpowering the dish.

In contrast, pale ales and light lagers typically exhibit a more balanced or subdued bitterness, which can complement the flavors of oily fish without clashing. Belgian ales, while they can have some level of bitterness, also often have fruity and spicy undertones that may pair well with the richness of oily fish.

Therefore, when considering beer pairings with oily fish, opting for options with lower bitterness and a refreshing quality tends to yield more harmonious results, making bitter beers less suitable for this particular food pairing.