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videos 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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Throw everything in the skillet, bring it to a simmer, and dinner is done.
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(5)
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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Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
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(4)
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Leaner fish like wild salmon become tender and butter soft when poached in this fragrant Thai-style curry, where full-fat coconut milk adds richness and flavor.
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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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Transform preserved fish into a stunner of an entertaining appetizer with a handful of fridge and pantry staples.
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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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Recipes
These never-fail fish recipes are easy to prepare on a Tuesday—and tasty enough to serve to guests.
Quick
Recipes
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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Recipes
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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Articles
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techniques
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
Consider the wolf eel, and three other species to start loving now.
Alex Beggs
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
Videos
(176)
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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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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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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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It’s the 90th episode of It's Alive with Brad Leone and our guy is still on location in Montana spending quality time with MeatEater’s Steve Rinella. As loyal viewers will recall, the gentlemen hauled in a fine catch of whitefish on the Yellowstone River in our previous episode - and now it’s time to hit the kitchen. We're brining, we're smoking, we're stewing, we're making dips and tomato bakes. This Montana trip is shaping up to finish on a high note.
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Bon Appétit joins chef Lucas Sin to try some of Hong Kong’s freshest steamed fish at Ap Lei Chau Market. Steamed fish is a traditional Cantonese dish and the fresher the better–at Ap Lei Chau Market they're serving fish caught in the harbor that morning straight to your plate.
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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