Later On

A blog written for those whose interests more or less match mine.

Roasting a whole fish

with 3 comments

A cleaned whole fish, of course: for one thing you need the cavity for the fragrant things to be roasted with the fish. And it’s dead easy: 450ºF oven, 15 minutes, and Bob’s your uncle. I particularly enjoyed roast bluefish, which we don’t get out here. I still recall one delicious (and enormous) bluefish that we roasted one of the times I lived in Annapolis, MD. After a fine meal, we removed the rest of the meat from the bones and made a splendid fish salad. A salad from a cooked fresh fish puts salads from canned fish in the shade and is bested only by a salad from raw fish: ceviche (link goes to a blog devoted to ceviche recipes).

The NY Times has a short video, “How to Roast a Whole Fish,” that shows how totally simple and easy it is. [UPDATE: Video here, thanks to a kind commenter.] Basics:

Brush fish with oil, inside and out
Salt and pepper generously, inside and out
Fill cavity with flavorings—for example, one of these

  • lemon, garlic, rosemary
  • chipotle, jalapeño, lime, cumin
  • scallions, ginger, soy sauce, dark sesame oil

And best of all, fishmongers sell the whole fish much more cheaply than the fillets, even though the whole fish is more flavorful when cooked.

Written by LeisureGuy

23 February 2011 at 7:21 am

Posted in Food, Recipes

3 Responses

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  1. Actually, they do have a permanent link (right lower corner, “share”)

    http://video.nytimes.com/video/2011/02/22/dining/100000000654829/how-to-roast-a-whole-fish.html

    Hokusai

    23 February 2011 at 10:59 am

  2. Many thanks for pointing that out. Post updated.

    LeisureGuy

    23 February 2011 at 11:38 am

  3. You are welcome! And thank you for posting that, I definitely will try that recipe.

    Hokusai

    23 February 2011 at 12:19 pm


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