|
|
Article: WHOLLY DELIGHTFUL AFICIONADOS AVOW: PREPARING FISH WHOLE IS WELL WORTH THE EFFORT.(Lifestyle)
- Article from:
- Seattle Post-Intelligencer
- Article date:
- March 8, 2000
- Author:
CopyrightCOPYRIGHT 2000 Seattle Post-Intelligencer. All rights reserved. Reproduced with the permission of the Dialog Corporation by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Fresh fish deserves to be left whole because it simply tastes better.
Leaving the head, tail, skin and bones intact keeps the moisture in the flesh, intensifying the natural flavor of the fish.
A food philosopher may add that it's also about eating something that looks like what it is.
So, bury that squeamishness and don't think of it as seeing a fish corpse on a platter. A whole fish steamed, poached, baked, grilled, fried or braised is perfection.
``It's something that when you start eating, you can't stop,'' says Don Curtiss, the chef at Prego Ristorante. ``I eat every bit of the meat off the bones: the cheeks, the very end of the ...