Quote:
Originally Posted by torchee
More people need to learn to cook whole fish.
Not only do you stop throwing half the meat away, it freezes better.
I freeze whole fish guts and all. My blackfish hit the freezer alive! It really keeps the meat fresh and intact.
When it's time to eat I clean gut and scale when it's still very cold almost a bit frozen still.
Learned this from island nation peoples, where fish is a much bigger part of the diet.
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I do this with Porgy, Seabass, Blackfish and even fluke sometimes. It is definitely better to freeze a whole fish with skin and scales on because the meat is much more protected. Never rinse in fresh water that is death to the meat. Half of the fish I cook is whole, even the occasional striped bass and cod, pollack roast very nicely in the oven scaled and gutted.
