C – What ever happened to buying fish with their heads and tails on?
Fish filets are great. But, sometimes I want to eat the entire thing. I love that I live and work close to a fish monger. You can get the whole fish if you want. They can clean it, scale it, gut it, and even get the bones removed, while still keeping the head and tail intact.
Why is keeping head-on and tail-on so important? There are a few reasons.
Sometimes I like to pay respect. Seeing the head-on and tail-on/feet-on on animals really allows me to be aware that I am eating something that once was alive.
For fish, I really like the tail and head because there are a lot of good, tasty bits in those parts of the body. The fish head has a wonderful cheek texture. The eyes have the great fat that can be one of the most luxurious parts of the fish.
The tail is actually my favorite part. The tail is the crispy part of the fish. I love it. I would try to be the first to get the tail when growing up.
Lastly, I don’t think you’re a real foodie until you can eat every part of the fish … excect the bones. Yes, skin and all. It’s Pro Eating Status to do so. I like amazing people when my plate is completely clean with a small amount of bones left in the corner. If you can do it without using your hands, even better … but not necessary. Using your hands is perfectly ok when serving whole fish.
This grilled trout was amazing. Our fish monger did a great job cleaning, gutting the fish and removing the bones, while keeping the whole fish intact. It really made it easy to eat. When I was done, I only had a few bones from the head left on my plate, along with the lemon we placed inside the fish.
I loved the dressing that we topped it with. I love how moist and flavorful it made the trout. The dressing also added a freshness that made the fish really healthy and light.
| Seafood Week 2016: Grilled Whole Trout with Oregano Basil Vinaigrette |
- 2 whole trout, about 8 oz each, cleaned, gutted and skeletal bones removed
- Salt and pepper to taste
- Canola oil or grapeseed oil for drizzling
- 1 lemon
- 1 Tbsp fresh oregano, chopped finely
- 1 garlic clove, minced
- 1 Tbsp white balsamic vinegar
- 3 Tbsp olive oil
- n a small mixing bowl mix the lemon, oregano, garlic, white balsamic vinegar, salt and pepper. Whisk the olive oil until emulsified.
- Bring the trout to room temperature.
- Set grill for a high, direct heat.
- Season the inside of the fish with more salt and pepper. Add a few slices of lemons to fit the inside of the fish. Close the fish.
- Generously season the outside of the fish with salt and pepper. Generously add canola oil all over and rub to completely cover.
- Generously grease the wire basket before placing the fish inside.
- Once the grill ready, place the basket on the grill. Cook the fish on both sides for 6 minutes.
- Remove and let rest for about 5 minutes.
- Carefully remove the fish from the basket. Be careful not to peel off the skin.
- Place on platter and drizzle the dressing over the top of the fish.
- Serve immediately.
- Enjoy!
I apologize to anyone I’ve grossed out in this article. If you eat fish, go fishing. If you eat meat, go to a farm. Understand these are animals who have given their lives. We need to be thankful for the nutrients they have given us. Having the head and feet attached allows us all to be aware and appreciate these living beings who gave us nutrients. If you are a plant eater, grow some vegetables … even if it’s just an herb garden in your house.
Understand how hard it is to create and grow things. Waste less and be mindful.
I really appreciated the respect you showed to the animal. Too many people now a day overlook where their food came from.