Eating whole fish enhances flavor and juiciness, preferred in various cultures. To eat a whole fish, remove its skin, cut it open down the middle, and lift the backbone to remove most bones. Fins and belly bones may remain. This technique becomes quicker with practice. Grilling is suggested as a simple and effective cooking method for whole fish to maximize flavor. Mastering head and tail removal is key to overcoming initial awkwardness with whole fish preparation.
"I think fish on the bone is more flavorful and juicy and, in fact, many cultures only eat fish whole, and if they do cut it up, they cut it up bones and all."
"I would recommend for the not-so-experienced to remove the nice, crispy skin and set it aside to be cut and eaten later."
"Separate the two halves by gently pushing away from the center. Now, holding the fish's head, you can lift up the backbone entirely and remove it."
"Grilling whole fish is an easy and delicious way to enjoy its flavor."
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