WHOLE FISH 

General introduction

It’s worth getting into whole fish.

Whole fish from Fearless Fish will come scaled, gutted, with fins off

Baking/roasting

This is a straightforward method that will make your house smell amazing.

  • Preheat oven to 400F

  • Spread 1 tablespoon of cooking oil or butter on a sheet pan

  • Place some sliced lemon and fresh herbs into the cavity of the whole fish (optional)

  • Spread some olive oil over the skin of the fish and sprinkle with salt and pepper

  • Place in oven for approximately 10 minutes per pound of whole fish

  • Check fish by placing meat thermometer into thick part of fillet near the center bone: look for 135F internal temperature

    • You may also check the fish by looking to see that the flesh has gone from translucent to opaque - check thick part of the fillet

  • Serve immediately (learn how to de-bone here)

The secret to stick-free grilled fish is mayonnaise.

Grilling

This method has caused much consternation among even the most experienced home cooks. Our secret - coat it in mayonnaise. Also, make sure the grill is clean and oiled. Also, stainless steel grates tend to mitigate sticking issues over cast iron grates.

  • Set gas grill to medium low heat - for charcoal grill, create an area with no coals to shift fish to if grill gets too hot.

  • Salt and pepper the fish and spread a thin coat of mayonnaise over the skin.

    • Optional - add sliced lemon and fresh herbs (parsley, dill) to the fish cavity

  • Place fish on grill, figure approximately 10 minutes per pound of whole fish, cook for same amount of time on each side (ex. 5 minutes on either side for a 1lb fish)

  • Check for internal temp of 135F in thick part of fillet and/or check that flesh has gone from translucent to opaque

  • Squeeze lemon over fish and serve (learn how to de-bone here)