Last night Eddie and I made a delicious dinner. One of the best we’ve ever made, actually.
We bought 3 whole fish from the market, two trout and one salmon, and grilled them on the barbecue. When I posted this picture on Instagram last night, a follower told me whole fish intimidate her and was wondering how we cooked them.
I assume this is a common feeling and question toward whole fish. They do look intimidating and the cooking process may also seem intimidating when just looking at a whole fish, but today I’ll go through the how to’s of cooking a whole fish, so all of you can enjoy them, too! It’s really simple, actually!
How To Grill Whole Fish
1. Begin by removing the head of the fish.
2. Salt the inside with a high quality sea salt like this one and stuff with ingredients of your choice. Last night Eddie and I used fresh lemon slices and basil and rosemary from our herb garden.
3. Carefully slit one side of the fish with a sharp knife (this step is optional, we do it for presentation)
4. Place fish on preheated grill non-slit side down. The grill should be medium-high to high.
5. Grill for approximately 5 – 7 minutes before flipping (times vary depending on the size of your fish)
6. Grill on slit side until firm to touch and the skin is able to peel away.
Do you grill whole fish? I hope after reading this post you feel confident enough to do so!