100 recipes: Barbecued whole fish

Best recipe
Basic barbecued whole fish –  Anna Phillips


One advantage of buying a whole fish is that you can see how fresh the fish is – look for one that has clear eyes, shiny skin and firm flesh. It should smell slightly of the sea, without being overpowering.

Cooking a whole fish is a daunting prospect, mainly because of the skinning and deboning that needs to be done.

Whole fish are ideal for making a parchment parcel, which will trap all the flavours inside and help to keep the fish moist.

If you consult your Australia’s Sustainable Seafood Guide, you’ll want to choose fish which are ranked “Green – Better choice”, such as Australian Bonito, Bream, Luderick, mullet, tailor and whiting.

For choosing a sustainable fish:



About | 100 Recipes | Outtakes

Leave a Reply

Your email address will not be published. Required fields are marked *