Consider pairing your favorite cuts of fish with their ideal cooking method. We asked several experts for the best methods to use on different types of fish.

However, you might think twice once you learn all the benefits of cooking your fish whole. For starters, cooking fish whole doesn't actually take more effort than filets. You can easily toss the ...

Called "the fish whisperer" by The New York Times, Pasternak co-authored the bestselling cookbook The Young Man and the Sea (2007). Dave Pasternack’s technique for cooking a whole fish on the ...

Deboning and cooking a whole fish is not an easy task. It requires a precise hand and a delicate touch. We visited top New York chef Laurent Tourondel, chef/partner of Arlington Club, a steakhouse ...

Preheat oven to 450 degrees. Pat fish dry. Fill a sheet pan large enough to fit fish with a ¼-inch layer of salt. Place fish on top and mound remaining salt so it completely covers fish.

Seafood expert Jon Rowley says no. He says the perfect time to cook and eat a fish ... a fillet from a supermarket fish case, a second Rowley cut himself from a whole catfish killed within 24 ...

With whole fish the eyes should be bright and clear ... However, if you buy it frozen, it's unwise to refreeze it: instead, cook it as part of a recipe, then freeze. Fish can be prepared in ...

It's essential to Filipino cooking, but if you can't find it, use Persian lime. If using a whole fish, remove the head, bones and skin. Run your fingers lightly over the flesh to feel for any ...

Butcher twine helps keep the whole fish intact and the stuffing inside. Thomas recommends cooking the fish without flipping it.