The Importance Of Whole Fish
When dining at the Seafood Shack Marina, Bar & Grill there is nothing more impressive and show stopping as fresh fish served whole on a platter. Although intimidating to most, this is by far the best way to enjoy the delicate flavors of fish. For centuries fish has always been cooked and served on the bone, and for good reason. The flesh is sandwiched between fatty skin and a gelatin rich back bone which drastically affects the flavor profile of the fish. Keeping the fish whole will keep the fish nice and moist and will be less likely to dry out. Unfortunately, the United States is the one country you will find the least amount of whole cooked fish. Our culture has taught us that if there is a bone in the fish, send it back to the kitchen and demand refund or a discounted bill. I know this is a tough pill to swallow, but the rest of the world can’t be that wrong. From one animal to another, meat that is cooked on the bone will always be better.
There are multiple reasons why some should buy and eat whole fish. First and foremost, cooking whole fish is less work. Secondly, when receiving whole fish, you will know exactly the quality of the fish. The gills, eyes, and smell are usually a dead giveaway. The gills should always be bright red and intact. Eyes should be crystal clear. Any cloudiness in the eyes is a sign of age or that it has been stored improperly and ice has caused damage to the eyes. Always feel the body of your fish. If there is any “mushiness” that is a sign of age as well. One must remember, once a fish comes out of the water it rapidly “rots”. Fish must always be stored cold, in order to retain freshness. If your fish stinks like anything other than the ocean you should probably not eat it. Last but not least, a good rule of thumb is to recognize that when it comes to meats the body part that moves the most creates the most flavor. For example, the chicken breast typically does not move as much as the leg of a chicken. Thus, the chicken leg is the “dark” meat. Same goes for fish. Fish that have “forked” tails are usually fast swimmers. They produce a more prominent “fishy” flavor. Fish that have “flat” tails can be compared to the average “couch potato” in turn resulting in a more succulent softer filet.
All in all, do not let whole fish intimidate you. Remember fish have a simple two-dimensional bone structure. Much simpler than chicken. Three simple cuts and you are in your glory. First, make a vertical cut from the top of the head towards the belly. The second cut is a short stroke through the body of the fish down to the tail. The third cut is the one that goes right on the top ridge of the fish that connects the first two cuts. Now take a blunt edge knife and lift the filet off! In order to get to the bottom filet simply grab the tail of the fish and pull up. The bones will easily pull out of the fish and now you have a boneless fish filet. For the future, if you find a bone in your fish…use it as a tooth pick and don’t send that beautiful piece of fish back. “Bone” appetite!
Whole Baked Snapper
INGREDIENTS:
1 large whole fish (Snapper, Sheepshead, Grouper), scaled and gutted
1-2 tablespoons olive oil
1 large clove garlic, peeled and minced
1 lemon, halved
handful of fresh herbs (such as rosemary and thyme, dill)
sea salt (Fluer de Sel) freshly-cracked black pepper
DIRECTIONS:
1. Heat oven to 450°F. Grease aluminum pan with oil or butter.
2. Rinse your fish once you’re ready to cook, then lightly pat it dry with paper towels. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
3. Brush the fish generously on both sides with the oil. Then briefly brush the inner cavity with oil as well.
4. Slice half of the lemon into slices, and stuff those as well as the garlic and herbs into the cavity of the fish.
5. Season the outside of the fish generously with a few good pinches of sea salt, black pepper.
6. Roast for 18-20 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily (Cooking time will vary depending on the size of your fish.)
7. Remove from the oven, and squeeze the juice from the remaining lemon half evenly over the top of the fish. Season once more with flake sea salt. Serve immediately.