How to; Whole fish cooking

The most important thing with fish is the right technique for the right fish, not all fish are suitable for whole fish cooking. We like to serve delicious local seafood in the bistro and so have to change what we are cooking to match what the fisherman are catching. Our favourite fish to cook whole are baby snapper, red mullet or "rouget" i much prefer the French name, garfish; a local delight with amazing delicate flesh, mackerel and sardines. 

At the moment we have an abundance of garfish so we are grilling them whole for around 5 minutes and sending them out with a celeriac remoulade. You can see in the link below how we fit them on the plate by piercing the nose through the tail make sure that you are using a very hot grill and allow the fish to cook before trying to move it and you will have perfect grill marks and unbroken skin... 

https://www.instagram.com/p/Binz0CFAYIX/?taken-by=bistroelba