Seafood

A whole fish, in addition to being cheaper than the same weight in individual filets, is an excellent container for cooking (hey, look, it comes wrapped in a tough, scaly skin!), so barbecuing, roasting, broiling, pan-frying, poaching, and deep frying are all excellent methods for producing a moist, delicious result.

If you've got a hankering for something visually impressive this is the dish for you.

In my opinion, cooking a whole fish in a salt crust is sort of a gimmick. There are better ways to cook a whole fish.

For an inauguration dinner, part me thought I'd just have watercress soup and very little booze so we wake up on the first day of President Obama's presidency clear headed, flat stomached, and ready to go. Then I really thought that through: It's not much of a celebration.

I'll cook this fast, easy and satisfying dish many more times. But I think I'll stick to fish with a little more character.