Preparing a Whole Fish

TIPical Mary Ellen : Episode TIP-651 -- More Projects »
PHOTO

Figure A
Seafood chef Rick Kimmes offers tips for preparing whole fish (figure A). He also provides a recipe for a quick-and-easy dinner.

  • When planning to prepare fish, a great tip is to buy a whole fish instead of just a fillet. Here's why:
PHOTO

Figure B

  • It's harder to disguise a fish that is not fresh if it is whole, rather than if it is just a fillet, because you can see the eyes of the whole fish (figure B). If they are cloudy, then the fish is not fresh.
  • You'll be able to better tell if you've received the type of fish you requested.
  • The bones can be used to prepare fish stock.
  • You don't have to bother with filleting it yourself--you can cook it whole.

  • Be sure to develop a relationship with a reputable fish vendor.

  • The nose knows. If the fish smells fishy, then it is not fresh.
    • PHOTO

    Figure C
  • Other keys to identifying fresh fish: the gills should be bright red and full of blood (figure C). The cavity should be clean and fully eviscerated. The flesh should be firm and bounce back.

  • Select a smaller species rather than a larger one because it will be easier to work with, and you'll have less leftovers. Fresh-cooked fish is best!

  • It is imperative that whole fish is kept at a temperature of less than 40 degrees at all times. The closer to 32 degrees, the better. When bringing the fish home, even if you're traveling short distances, bring along a cooler or a bag of ice to ensure that it stays fresh.

  • Once home, the fish should be placed directly into the refrigerator, at the lowest possible point. Also, set it in a drainable pan, so that the juices won't drip onto other food items.

  • The fish should be cooked within a day of its purchase; otherwise it should be frozen. To eliminate freezer burn, fill a heavy-duty plastic bag with water and place the fish inside. The fish will be frozen within the ice and protect it from freezer burn.

  • Scaling the fish may be necessary if the fish has larger scales that will get in the way. If the scales are small, then they can remain.

  • When eating whole fish, be careful of the bones.

  • To prevent a fish fillet from curling, score the skin with a knife.

    Fish in Foil

    A fancy restaurant technique is to steam fish in parchment paper. It is called "en papillote," which means "in paper." You can also use aluminum foil for this. Here's how.

    Ingredients:

    fish of choice
    extra-virgin olive oil
    herbs of choice
    sliced red onions
    carrots, julienned
    red and green peppers, julienned
    kosher salt, to taste
    3 to 4 lemon slices
    fresh thyme to taste
    fresh parsley
    lemon juice
    fresh garlic cloves

    Preparation:

    Tear off a large piece of aluminum foil and place it on your work surface. Pour some olive oil into the foil as a base for the fish, then add a bed of vegetables.

    Season the top of the flesh and inside the cavity with kosher salt. Insert several sliced lemons into the cavity, followed by fresh thyme and parsley. Squeeze a little lemon juice on the top of the flesh. Add fresh garlic cloves and butter slices as well as any other ingredients you wish.

    Tightly seal the foil so that the fish simultaneously bakes and steams, then bake in a 350-degree oven for 20 minutes or until the internal temperature is approximately 120 degrees. Be sure to remove the lemons and parsley before cutting into the fish.

    • Also in this Episode
    TIPical Mary Ellen : Episode TIP-651
    •Clever Picture Frames
    •Preparing a Whole Fish
    •Smooth Morning Routine
    •Tip of the Day