cooking fish whole

[violetblue]

Can anyone tell me what you are supposed to ask your fishmonger to do in order to prepare a fish to be eaten whole, ie with head still on? Unlike many people, I like the look of fish, baked and served whole. I'm sure you're supposed to get its innards removed but how can the fishmonger do this and still keep the head intact? I'm really keen to try cooking fish this way, especially red snapper and other 'meaty' fish, after watching Trawlermen. Thanks to all you fish experts! (Or rather, expert fish cooks.)

[Ethel]

Just ask to gut and clean, but leave the head on.

[violetblue]

Thanks Ethel, you're fab!

[Oneeyedvic]

Must say, I'm like you - but have just got some trout from our local fishmongers and had to ask him to top and tail it as my wife won't touch any food that looks back at her!

[brachiopod]

Ethel is correct in asking him to 'gut and clean' - though it is very easy to do yourself.

Put a bit of newspaper on you work surface and get a sharp knife. Slit the fish open along the belly from the anal fin (the one nearest the tail), up to the head (once described to me as just before where the "chin" should be!). This will expose the 'body cavity'.

Pull out the stomach and bits by running your finger through the cavity - trim any remaining bits with the knife.

Rinse the cavity under the tap and pat dry with kitchen paper.

Wrap up the newspaper and bin.

Done !!