Topic: There's nothing fishy about cooking a whole fish (Read 72 times)

Dionysus · « **on:** April 29, 2007, 10:00:58 AM »

It’s another modern triumph of “easy” over “good”: the fish fillet.

Once upon a time, people often cooked fish whole — and then, and only then, filleted it to serve. Why? Taste. Anything cooked on the bone stays juicier and tastier. Think about it: Would you rip the meat from a drumstick, throw away the bone, and then try to make fried chicken? Of course not. The bone helps it stay succulent.

At some point, we started paying the fishmonger to fillet our fish — before cooking. Saves a step for us, certainly. So why bother with whole fish?

Glad you asked.

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moondance27 · « **Reply #1 on:** April 30, 2007, 08:08:42 AM »

THe chinese do a great job with whole fish, it is crispy and then has a great brown ginger sauce, you'll only find this in restaurants which have an authentic chinese menu though. Great really.

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Author Topic: There's nothing fishy about cooking a whole fish (Read 72 times)

Dionysus

There's nothing fishy about cooking a whole fish

moondance27

Re: There's nothing fishy about cooking a whole fish