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tipstools videos 2008 04 poaching a whole fish
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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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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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Throw everything in the skillet, bring it to a simmer, and dinner is done.
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These never-fail fish recipes are easy to prepare on a Tuesday—and tasty enough to serve to guests.
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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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If you have any doubts about your fish-cooking skills, put an end to them by using a nonstick skillet.
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Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
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This crispy fried catfish recipe from Nashville icon Arnold’s requires some prep and patience, but the crunchy cornmeal crust is worth it.
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
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Forget oil. Poaching your fish in milk will up your flavor, texture, and creaminess.
Alex Delany
Cooking
I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. Wow!
Alex Beggs
Lifestyle
This weeknight recipe comes together effortlessly in one skillet.
Aliza Abarbanel
Restaurants
Try these chefs' easy techniques, and you can have fish for the rest of the week.
Jamie Feldmar
Restaurants
There are more varieties of fish in Hawaiian waters than there are ways to mispronounce "poke." Here's our guide to what they are and how to cook 'em.
Deston Nokes
test-kitchen
That's a cake tester poking in the side, there
Chris Morocco
Videos
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You asked for it…they noodled. Brad and special guest Matty Matheson head down to Oklahoma to catch catfish with their bare hands. Join Brad and Matty as they search for catfish in dangerous, murky wourder with their new best friend and professional noodler Skipper Bivins. Screaming, sea monsters, and giant snakes galore. Watch them get literally in over their heads and stay tuned for Part 2 where they’ll cook up the fish they noodled.
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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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Brad and special guest Matty Matheson are back for Part 2 of Noodling! After an adventurous day in the wourders of Oklahoma, Brad and Matty head back to Skipper's house to break down and cook up the catfish they caught with their bare hands.
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Today Bon Appétit joins Chef Kazuchi Hotta at his restaurant Shunsai Fuku Hotta in Tokyo to observe his mastery of fugu. Fugu, also known as pufferfish, is a seasonal winter delicacy in Japan, however, it contains a deadly poison that must be meticulously worked around and removed during prep. It is a process chefs must train for many years to master to serve it safely.
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We're back for episode 89 of It's Alive with Brad Leone and in this first entry of a two-part series, our guy is heading out to Bozeman, Montana to experience some fly fishing. Brad is joined on the Yellowstone River by his buddy Steve Rinella from Netflix's MeatEater who breaks down all the ins and outs of catching native whitefish. Let's see what these intrepid fellas can get on their hooks and bring into the kitchen.
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Join Brad Leone and Andy Baraghani in Brad's backyard as they grill "garbage fish." Don't be turned off by the term; it refers to bycatch, fish unintentionally caught while targeting other species. Brad picked up some bluefish and porgy, which are historically considered bycatch, to grill into a delicious meal.
Read More: How to Grill Fish, Whole or Filleted
Read More: How to Grill Fish, Whole or Filleted