The next time you're trolling
the ol' fish department,
step away from the pre-sliced
fillets and steaks,
and just try
a whole fish.
They look great on a plate.
They are actually fun to cook.
In the end,
it's really about flavors.
Fish have oils in the skin,
connective tissue in
and around the bones
that becomes like gelatin
when cooked.
It adds moisture
and flavor to the meat.
Think of it
as an insurance policy.
A few
of my favorite whole fish--
any member of the bass family,
especially striped bass
and branzino.
And I also like most members
of the snapper family.
Rockfish and larger trout,
also very good.
When it comes to cooking
whole fish, dry heat is always
my favorite way to go--
all you really have to do
is stuff the cavity with herbs,
maybe some lemon,
cut some shallow slits
in the skin,
add oil, salt and pepper.
Boom.
Right into the heat.
For serving, I actually
find it easier to take apart
with a couple of forks
rather than a knife.
You just kinda work
the prongs in along
the backbone and just kinda
lift up that fillet.
Of course, you do have
to watch for bones,
but that's a small
price to pay for flavor.
