Whole Fish

• Grilling whole fish allows for a smoky, charred flavor, perfect for summer barbecues. Stuff the cavity with herbs, lemon slices, and garlic for enhanced taste and moisture.- Roasting whole fish in the oven is a simple and healthy cooking method, resulting in tender, flaky meat. Baste with olive oil, herbs, and spices for added flavor.- Steaming whole fish retains its delicate flavor and moisture, ideal for a light and healthy meal. Add ginger, scallions, and soy sauce for an Asian-inspired preparation.- Frying whole fish creates a crispy skin and succulent flesh, a popular choice in many cuisines. Dredge in seasoned flour or cornmeal before frying for extra crunch.- Poaching whole fish in broth or wine gently cooks the fish, preserving its delicate flavor. Use aromatic vegetables and herbs to infuse the poaching liquid with complementary flavors.- Baking whole fish en papillote (in parchment paper) seals in moisture and flavors, resulting in a tender and aromatic dish. Add vegetables, herbs, and spices to the parchment packet for a complete meal.

• Rich in Omega-3 fatty acids, supporting heart health and brain function.
• Excellent source of high-quality protein, essential for muscle building and repair.
• Provides Vitamin D, crucial for bone health and immune system support.
• Contains essential minerals like iodine and selenium, vital for thyroid function and antioxidant defense.
• May reduce the risk of chronic diseases, such as heart disease and certain cancers.

Fresh whole fish should be stored in the refrigerator immediately upon purchase. Rinse the fish under cold water and pat it dry with paper towels. Wrap the fish tightly in plastic wrap or place it in a sealed container. Store it on a bed of ice in the coldest part of your refrigerator (usually the bottom shelf) and use within 1-2 days. For longer storage, freeze the fish. Properly wrapped and frozen fish can last for several months.