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slideshows how to cook a whole fish
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Steamed fish with potatoes get drenched in a flavorful brown butter infused with anchovies and chives for a bistro-like meal that comes together in no time.
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Recipes
When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
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Easy
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Most 1”-thick pieces of fish will cook in 30 minutes. If the fish is done before you're ready to sit down, simply turn off the oven—it will hold. If it isn't quite ready when you are, crank up the heat to 350° and it'll finish quickly.
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Quick
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Crushed potato chips (mixed with a bit of mayo) make a delightfully crispy and nostalgic-tasting topping for flaky white fish.
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Quick
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Cutting those slits in the fish is key. They help the fish cook more quickly and make it easier to tell when it's done.
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Just about the most approachable at-home fish cooking method there is.
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
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Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.
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Searing is overrated.
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In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch.
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Articles
(123)
Cooking
I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!
Alex Beggs
Cooking
In French it's known as "en papillote" in case you wanna be fancy
Julia Bainbridge
Cooking
No stinky kitchen. No splattering oil. No razor-thin edge between over- and under-cooked.
Molly Baz
Cooking
This week on the Dinner SOS podcast, Chris and Shilpa help two salmon lovers add some new fish recipes to their repertoire.
Bon Appétit Staff & Contributors
techniques
A whole grilled fish looks (and tastes) impressive--assuming you can neatly dispatch it into fillets. Follow these steps, and pretty soon you'll be showing off at the table
Bon Appétit
test-kitchen
That's a cake tester poking in the side, there
Chris Morocco
Videos
(185)
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Japanese chef Yuji Haraguchi, owner of OKONOMI // YUJI Ramen in New York, demonstrates how he butchers an entire kampachi and transforms it into six varied dishes.
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Cody Auger, chef/owner of Nimblefish in Portland, Oregon, breaks down 11 whole fish and turns them each into a single piece of nigiri. Watch as he scales, fillets and prepares Red Sea Bream (Tai), Threeline Grunt (Isaki), Golden Eye Snapper (Kinmedai), Young Gizzard Shad (Shinko), Sardine (Iwashi), Horse Mackeral (Aji), Trevally Jack (Shima Aji), Yellow Striped Butterfish (Takabe), Beltfish (Tachiuo), Bigfin Reef Squid (Aori Ika) and Bigeye Tuna (Maguro).
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You know, salmon ice cream isn't as bad as it sounds, though maybe don't give it to your children unless they know what they're signing up for. Join Amiel Stanek as he attempts to cook salmon in almost every way possible, including pan-seared, coffee machine-cooked and moss-wrapped over campfire.
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Yuji Haraguchi is a butcher and owner of the fish market Osakana. In this episode of Beautiful Butchery, Haraguchi shows Bon Appétit how to butcher a whole tuna and explains every cut of fish you would see at sushi restaurants. He breaks down the tuna into back loin, belly loin, pelvic fins, bones, and collars. From there, the cuts are broken down into saku blocks, sashimi, toro, chu-toro, sinews, sankaku, akami, tuna tartare, and aburi.
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You’ve heard of the McDonald's Filet-O-Fish, but what happens when you get a top chef to create their own version of it? Bon Appétit joins Chef Calvin Eng, owner of Bonnie’s in Brooklyn, as he gives this beloved fast food a Cantonese twist. From a bouncy cod-and-shrimp fish cake to a ginger–scallion–infused tartar sauce, see how every element is rebuilt with Chinese flavors.
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Bon Appétit joins Chef Ed Szymanski of Dame, an English seafood restaurant in the heart of NYC, to make their traditional battered fish and chips. Simplicity is best when it comes to making this classic British dish–fresh fish coated in airy batter, fluffy chips crisped to perfection, and then doused in vinegar with a sprinkle of lemon juice. A bite of Dame’s fish and chips is enough to transport you from the busy NYC streets to the great British seaside.