Ordering Whole Fish: Shopping and Prep Tips

What you buy matters more than any technique when it comes to ordering whole fish. Seafood cooks quickly, so a little preparation goes a long way. Let's look at what makes ordering whole fish work, and what you can skip.

What to look for

In practice, common choices include branzino, red snapper, sea bream, black sea bass, and trout. These have mild, sweet flesh and manageable bones. Servers can describe the flavor and texture of each and recommend a preparation, whether simply grilled with olive oil and lemon or steamed with ginger and scallions.

Questions to ask

Many restaurants offer to fillet the fish tableside or in the kitchen. Accepting this service makes the meal easier, especially for those unfamiliar with whole fish. Diners who prefer to do it themselves can run a knife along the backbone, lift off the top fillet, then pull the skeleton away in one piece.

It helps to have everything ready before you start, because seafood cooks fast.

Getting it home cold

Some of the best bites are in places most of us frequently overlook. The cheeks are small, tender pockets of meat just below the eyes, and the crisp skin of a grilled fish is a favorite for many. In several culinary traditions, the cheeks are offered to the guest of honor.

Storing it

Keep a small plate nearby for bones and eat slowly, checking each bite for minor pin bones. Crisp white wine, light beer, or a bright rosé pairs naturally with whole fish, and simple sides such as greens, potatoes, or rice let the fish remain the focus.

It helps to have everything ready before you start, because seafood cooks fast.

Prepping it

Put simply, many seafood restaurants offer whole fish, grilled, roasted, steamed, or fried and presented head to tail. Ordering one can seem daunting, but it is often among the most flavorful choices on the menu, since cooking on the bone keeps the flesh moist and full of character.

Keeping seafood cold right up to cooking time protects both flavor and safety.

Ready to cook

More often than not, whole fish is frequently sold by weight or listed by size, and some restaurants display the day's catch on ice so diners can choose. It is perfectly normal to ask how large the fish is, how many people it serves, and how it will be prepared. A fish around one and a half to two pounds typically serves two people.

Practical tips

Here are a few easy places to start:

• Keep seafood in the coldest part of the fridge, ideally on ice.
• Let the pan get properly hot before adding the fish.
• Pull fish off the heat just as it turns opaque.
• Thaw frozen seafood slowly in the fridge overnight.

The bottom line

The best seafood dish is the one you feel confident making again. Take it one dish at a time. Each one teaches you how your own stove and pan behave.