How To Prepare a Whole Fish

Yes, we’re all crazy for Texan-style barbecues, but what about preparing fish? Fish is something that I really like. It’s delicious if prepared correctly and very healthy. The fish we prepared recently was a sea bass. If you want to give it a try, the most important thing is to try to find a fresh fish that has a lovely cornea (nice bright eyes) and that’s still coated in slime, and if you pull back the gills of the fish, make sure it has nice bright pink gills. All those elements will tell you that it’s fresh.

To prepare it, you need to get some scissors first and trim the fills of the fish. After you do this step, try to scale the fish. Use a fish scaler or the back of the knife. Take particular care of the belly of the fish because this is where you gut it. Take a filleting knife and cut the fish on the back of the head. Two cuts, one on every side of the head and one on the chin of the fish. Then snap the head and discard it. Now it’s time for the belly. Stick the knife at an angle and go through the fish. Remove everything that’s inside. Sea bass is a bony fish, so whip the bones with a brush. Rinse the fish and it’s ready to go.

Make a couple of cuts on the side so the flavor can enter the flesh. Use the spices you enjoy, but we recommend coriander, thyme, pepper, salt, garlic, ginger, cumin, and lemon. The fish is now ready to be wrapped. When you wrap it, try to seal it well, but make sure to leave some space between the paper and the fish so it can cook evenly. Put it in the oven and after you pull it out, the flesh should be white and the skin should pull easily. That’s how you know it’s ready for serving. The fish has a soft texture and it’s full of flavor, which is why I love preparing this dish so much. Cooking a fish can also be a bit smelly, but we are lucky enough to have an air purifier that filters the odors of our cooking, so we’re all set.