Re: Whole Fish
I normally try to keep most of fish I catch whole as the total yield on a filleted fish can be anywhere from 40-60% of the goal weight. It is amazing on who much meat you loose when you fillet
One of my favorite ways to cook Seabass and blackfish are to steam them or
Place whole fish on a cookie sheet after scaling, gutting and taking gills out
Stuff inside what whatever you like and then cover the entire fish in a kosher salt and egg wash mixture. Should be consistency of mash potatoes. Place in the oven at 400 for about I believe an hour. I forgot the exact time. The bigger the fish the longer it takes in the oven. The kosher salt past forms a crust that keeps all the juices in and steam the fish from the inside out. Crack the crust and the skin just peels off and you are left with juicy white meet that is insanely good
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