Here’s the method seafood professionals use for quickly removing the heads, skin-on fillets, and bones from pre-gutted whole fish. 1. Remove the Head & Collar Grab hold of one of the fish’s fins by the head and pull up, using it to lift the flesh up to make cutting easier.  Cut down into the fish …

Pictured: Pan Roasted Whole rockfish (aka red snapper) Roasting is a easy way to prepare small or medium whole fish in a provocative and tasty manner suitable for platter presentation. Ingredients: One small whole fish (rainbow trout, bass, red snapper, bronzino, or other small fish) ½ lemon for the pan Cooking oil Fresh thyme or …

It’s a beautiful day outside, and you’re grilling for guests.  Looking for something to add to the Kobe Burgers and specialty sausage on the grill?  Why not grill a whole fish?  How to Grill a Whole Fish 1.  Wash the fish off, pat it dry, and season it on the outside with salt and in …

Ingredients 1 4-5 lb. fresh whole fish, cleaned and scaled, such as rainbow trout, striped bass or small salmon. 4 lbs. Kosher salt 2 egg whites 2 large sprigs fresh lemon thyme or regular thyme 1 lemon Technique: • preheat oven to 475 degrees Fº • rinse and pat dry your fish • insert thyme and …

Making traditional fish stock is almost exactly the same as making chicken stock from scratch. Fish stock can be used as a base for soups, chowders, stews and gumbos.  It’s great flavorful poaching liquid for poaching fish.  It can also be used to make sauces in the same way you would chicken stock or white veal …

Pan Roasted Trout with Herb Salad and Persillade In this simple, yet incredibly delicious dish, buttery trout is paired with a zesty persillade sauce and a fresh herb salad. Drink Pairings: New York State Riesling or Sake Ingredients: (Makes 2 servings)  1 butterflied Rainbow Trout 2 tbsp Celery Leaves 1 ½ bunches of Fresh Parsley Leaves of …

Fresh sardines are high in healthy omega-3 fatty acids and (because their bones are edible) calcium.  Unfortunately, despite their health benefits and popularity elsewhere in the world, most Americans are afraid of their fishiness.  Fresh sardines are often less fishy than the ones you find in the can, and grilling them, then adding a tasty …

We’ve also published a slower, more traditional fish fumet recipe that can be fortified (how to fortify fish fumet). What is Fish Fumet? Fish fumet is variation on fish stock that is more strongly flavored, and traditionally used as a poaching liquid for seafood dishes.  At its most basic, it’s simply fish stock with the addition …

This traditional fish fumet recipe takes considerably more time than our quick fish fumet recipe.  However, it uses different ingredients for a more prounounced flavor without the citrus elements found in the quick recipe, is more versatile, and is a better choice for fortifying.  Fish fumet can be used as a poaching broth, soup base, sauce …