Aaron DeRego, chef-owner of Westport seafood paradise The Back Eddy emphasizes on grilling fish whole to get the maximum flavor from the intact bones, fats and flesh. The tips to get Grilled Whole Fish right are as follows:
1. Choose fresh fish only in the category of striper, black bass, snapper, trout, arctic char, pompano and porgies.
2. Clean the fish of its gills and intestines.
3. Make vertical gashes to ensure maximum penetration of seasonings or sauces and even crust.
4. Before heating the grill, ensure that its spick and span, by cleaning the rods with a rough wire mesh.
5. Oil the fish on both the sides.
6. Always sear the fish before outing it on direct fire to ensure that you can flip it easily over the fire.
7. When you set, the fish over the grill do not turn it until the first side is done.
8. Gently flip the fish on its other side or simply roll it to ensure that the flesh does not break.
9. Check for an opaque flesh to be confirmed that your whole fish is finally grilled.
10. Serve the grilled fish with lemon wedges.
The funda behind grilling fish whole is that whole fish takes time to get cooked and hence its slow cooked process adds to the flavor.
