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.
- How to fry and grill fish with step by step illustrated instructions – Delia Smith
- Julian Biggs’ guide to cooking fish
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.
- Australia’s Sustainable Seafood Guide and app – Australian Marine Conservation Society
- FishBase – search to find out more about the fish on your plate
- Fish2Fork – The campaigning restaurant guide for people who want to eat fish – sustainably
- Good Fish Bad Fish
- Good Fish Guide (UK) – Marine Conservation Society
- Greenpeace’s International Seafood Red List of seafood that is sourced from unsustainable fisheries and sustainable seafood
- Sustainable Seafood Product Finder – Marine Stewardship Council(MSC)
- Cider-roast rainbow trout with leek and prosciutto – Emma Knowles
- Sea trout with a goats cheese, almond and herb stuffing – Sophie Dahl
- Whole snapper with peperonata – Rodney Dunn