#BAKED RED SNAPPER HOW TO#
#BAKED RED SNAPPER SKIN#

Much smaller and it won’t be in the oven long enough to develop good flavour with the skin and will be more prone to overcooking since it will cook faster. Whole fish size for roasting – Anywhere from 600g (1.2lb) up to around 2kg (4lb) per fish is a good size for roasting. Between two people this is at least 160g (5.5oz) each – good sized portions. So, calculating conservatively, for an 800g (1.3lb) whole fish say, this yields 800g (1.3lb) x 40% = 320g (11oz) fish meat, minimum. This equates to 160 – 200g (5.5 – 6.6 oz) fish meat per person assuming a 40 – 50% flesh yield based on the weight of a whole fish. A whole fish yields on average 40 – 50% of flesh, depending on the species (the remainder is guts, bones, head etc). So always ask them to do it for you, even if they don’t ask first!Īs a guide, allow around 400g (14oz) of whole fish weight per person. Scaling and gutting a fish is a standard service provided by fish shops and is built into the price of fish. Note sometimes fishmongers ask you if you want your fish “cleaned”, when they actually mean scaling and gutting. Avoid washing fish under cold water as this degrades the flesh of the fish! If you see your fishmonger washing fish, ask them not to wash yours and clean it yourself at home instead. It’s a very messy business though and sticky scales will go everywhere – hence get your fishmonger to do it!Ĭleaning – This refers to wiping the fish clean after scaling and gutting using paper towels or tea towels. the blunt side, not the sharp side), rapidly scrubbing it against the direction of the scales. There are scaling tools that make short work of this, but you can also use the back of a kitchen knife (ie. Scaling – This is the removal of the scales of the fish. So for all you fishermen out there, always gut your fish as soon as you catch it, don’t even leave it overnight in the fridge with the guts inside The reason is the fish’s organs degrade quickly and can taint the flesh of the fish. This should ideally be done as soon as possible after the fish is caught, even if this is often not the case at fishmongers. Gutting – This is when the belly (underside) of the fish is cut open and entrails are removed. If you are squeamish about the head, you can also get them to remove it! This is a standard part of service offered at fish shops in Australia. Whole fish on display at shops in Australia are usually are not gutted nor scaled. Any similar shaped fish will work just fine for this recipe.įish must be gutted, scaled and cleaned before cooking whole. Ask them to lift the gills to show you, get them to prod it, and give it a sniff yourself! Fish is expensive, and you have every right to know what you’re buying. TIP: Never be shy about insisting that your fish shop assistant pass the fish over the counter so you can inspect it yourself. If a dent remains, then the fish is not very fresh. Touch – It should feel plump and firm to the touch. It should smell clean and of the ocean, not a rank fishy smell and Smell – The single biggest clue to determining freshness. You need to lift the gill flaps to check this Gill colour – The gills should be bright red / orange, not brown. The older the fish, the more cloudy the whole eye becomes One benefit of cooking whole fish is it’s far easier to how fresh a whole fish is than with fillets! Here’s what to look for when choosing a fish for freshness:Įyes – The eyes should be clear, not cloudy. It goes without saying that you should buy the freshest fish you can. How big the fish should be in terms of portion per person How the fish should be cleaned and prepared (by the fish shop – or you!) The first step is to select a fish suitable for cooking whole.

#BAKED RED SNAPPER HOW TO#

Welcome to the RecipeTin Eats Guide for How To Cook a Whole Fish! How to choose a fish to cook whole The good news is the answers to all of these questions are completely straightforward. What fish is best to cook whole? How can you tell if it’s fresh enough? How should it be prepared for baking? Not just the cooking part either, but even buying fish. The flesh is juicier and more tender, and with no filleting and faffing around it’s also dead simple.įor many though, the thought of cooking a whole fish is intimidating. Ask any chef, and they’ll tell you without hesitation that the easiest and best way to cook a fish is to cook it whole.

Baked red snapper