Serve 3, 4, 5... sometimes as many as a dozen. If you want to keep the fish whole, on the bone, with its face intact—like in figure 5—ask you friendly fishmonger to “scale, gut, and gill” the fish, but leave the head and fins on (this also referred to as a “dressed fish”). Here's what to look for. Raw fish preparations like sashimi, gravlax, and crudo may seem like something you should only…. Salt it, add supremes of lemon or lime to the the slits on the sides. Buying and Storing Whole Fish. All I had to have the fish monger do for prep was gut it. A Bonnier Corporation Company. Whole, pan roasted fish look really impressive, and are crazy easy to cook, but some home cooks are put off by the idea of scaling, cleaning, or otherwise dealing with fish guts. (I love eating fried catfish tail fins.). I love having an H Mart near me for many mostly snack- and condiment-related reasons, but the Korean grocery store’s seafood section is a source of wonderment and joy. Take it home and score the sides of the fish and remove any remaining fins. I always ask for the trimmings to be included, since the head, fins and bones make amazing stock for soups, chowders, risottos and paella, among many other uses. offers 427 buying whole fish products. One advantage of buying whole fish is that it's easy to tell if it's fresh. All rights reserved. (Here's About 77% of these are fish, 5% are fresh seafood. I love the fish chart so much. Rub a bit of oil and broil it under high heat, about 5-7 minutes per side. If you want to take it a little further, you can ask for the fins, tail and head to be removed (see figure 3), making it a “pan-dressed fish,” but the heads make an excellent stock, and—if you’re frying your fish—the tail can sometimes be eaten. One advantage of buying whole fish is that it's easy to tell if it's fresh. She lives in Portland, Oregon with a slightly hostile cat. Here's what to look for. But even if you don’t live near an H Mart, the chart offers some tips on all the different ways you can order a whole fish. Reproduction in whole or in part without permission is prohibited. The fish are already cleaned, and most stores will butcher your fish at no charge, whether you want steaks or roasts or whole fillets. I found by accident that if I roasted a fish in aluminum foil without oiling the fish or the foil, the skin with its scales stuck to the foil and pulled away from the meat. The good news is that any fishmonger at any decent seafood counter will prep your fish for you—you just have to use your words. But here's the thing: When you consider that albacore normally sells for twelve bucks and up per pound, buying the whole fish makes a lot of sense from the perspective of your wallet. I just had to encourage it a bit when pulling back the tin foil. I have even saved this photo to my favorites file, so that I may refer to it when at other non-H Mart seafood counters, but also because I love gazing at its simplistic beauty. Saveur may receive financial compensation for products purchased through this site. But it's always best to be on the safe side, size-wise. Better to have some left over for the next day than to run out. Claire is the Senior Food Editor for Lifehacker and a noted duck fat enthusiast. If you don’t want the head, you can even say “please behead it for me.” The fish dude or dudette will know what you mean, even if you phrase it in an odd and macabre fashion. Baked Fish in Tahini Sauce (Siniyet samak bil tahineh), Palestinian Pantry Staples We Can’t Live Without, Falastin: Equal Parts Cookbook and Conversation Starter, Roasted Cod with a Cilantro Crust (Samak mashew bil cozbara w al limon), Orange- and Herb-Roasted Spatchcock Chicken, Chiquetaille de Mourue (Marinated Salt Cod), Raising the Bar: What the World Can Learn From Italy About Enjoying Food and Drinks, How a Combination Oven Will Help You Prepare an Unforgettable Holiday Feast, Bokit: The Soul of Guadeloupe in a Sandwich.