7 Best Cooking Methods for Fresh Whole Fish

So you got a fresh whole fish waiting to be turned into a delectable dish. Do you know the best ways to do it? Here, we’ll explore the seven best methods for cooking fresh whole fish, ensuring you get the most out of your favourite seafood.

1. Grilling

Get your grill ready the moment you receive your fresh whole fish delivery. Grilling imparts a smoky flavour that enhances the fish’s natural taste. Start by preheating your grill to medium-high heat. Clean and oil the grates to prevent sticking. Score the fish to ensure even cooking, then season inside and out with your favourite herbs and spices. 

Grill the fish for about 6-8 minutes per side, depending on its size. Use a meat thermometer to check for an internal temperature of 60°C.

2. Baking

Want a simpler cooking method? Baking might be your thing. Start by preheating your oven to 200°C. Place the fish on a baking sheet lined with parchment paper. Stuff the cavity with aromatic ingredients like lemon, garlic and herbs. Then, drizzle the fish with olive oil and season with salt and pepper. 

Bake for 20-30 minutes, depending on the fish’s size. You’ll know it’s done when the flesh flakes easily with a fork.

3. Steaming

Go the healthier route by steaming your whole fish. This method preserves the fish’s nutrients and delicate flavour. To start, fill a large pot with water and bring it to a boil. Place the fish in a steamer basket, then set the basket over the boiling water. Cover and steam for 15-20 minutes. The fish is ready when the flesh is opaque and flakes easily.

4. Pan-Frying

With pan-frying, you’re creating a crispy skin while keeping the flesh moist. For this, you need to heat a large skillet (medium-high) and add a generous amount of oil. Season the fish and coat it lightly in flour to help achieve a crispy exterior. Fry the fish for about 5-7 minutes per side. The fish is done when it reaches an internal temperature of 60°C.

5. Poaching

Poaching is a gentle cooking method that works well for delicate fish. Fill a large pot with water, white wine, or broth. Add aromatic ingredients like onion, garlic and bay leaves. Bring the liquid to a simmer, not a boil. Submerge the fish in the liquid and cook for 10-15 minutes. The fish is done when the flesh is opaque and flakes easily.

6. Frying

If you’re looking for that crispy, golden crust, there’s no better way than deep-frying. First, heat oil in a deep fryer or large pot to 180°C. Season and lightly flour the fish. Fry it for 4-6 minutes, depending on size, until golden brown. The fish is done when it’s crispy and cooked through. 

7. Smoking

Smoking adds a deep, rich flavour to fresh whole fish. Start by brining the fish for a few hours in a mixture of salt, sugar and water. This helps enhance the flavour and retain moisture. Preheat your smoker to 90°C. Place the fish on the smoker rack and smoke for 2-3 hours. Once again, the fish is ready when it reaches an internal temperature of 60°C.

Which Cooking Method Do You Like Best?

Ultimately, the best cooking method is the one you prefer most. From grilling to smoking, each method brings out unique flavours and textures. Get fresh whole fish delivered to your home and try different techniques to find your favourite!