Whole Fish Selection

Fish that reach the table in one piece or in generous cut sections, cleaned and ready for heat. Nothing here has been trimmed down to a neat fillet, so the frame, skin and bone are still doing their work.

What Is Inside

  • Whole grouper, thick-fleshed and built for steaming or braising
  • Sillago, slender and sweet, best dusted and fried hard
  • Silver fish, pre-sliced into even cross-cuts for a fast plate

Score the thick species, leave the small ones whole, and keep the frames for stock. A whole fish tells you when it is done: the eye turns white and the dorsal fin lifts away from the body.