Whole Fish

[MVP]

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

[Uncle Nicky]

I used to keep most of the fish I caught whole, but once thay started talking about the skin and bloodlines holding PCBs and Mercury, I started fileting EVERYTHING.

[PeteyHD]

I keep all of my porgy and seabass under 2lbs whole. Bake the whole fish or broil Mediteranean style. It is true that the amount of extra meat around the head and belly bones adds up. Plus the fish just tastes so much better!

Enjoy.

[Ry609]

Never tried the whole fish thing before, but glad I did! Just basted with olive oil, lemon juice, garlic, fresh parsley, crushed red pepper 10 mins. on each side on the grill (stuck another whole clove inside with some butter where the guts used to be). Made the striper just in case I didn't like it, but the taste of the whole fish rivaled the fillets!