Archive for July 26th, 2009

Cooking a Whole Fish

Cooking a Whole Fish

Most people, if asked at a fish market counter why they’re choosing salmon filets instead of a whole rockfish or sea bass, would recoil slightly and stutter out something about bones, all the while trying not to meet the accusing (if unseeing) stares pointed their way from the ice.

But once you make your peace with the face of Mr. Fishie, a whole fish is actually much more forgiving than a filet.

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