From Skin to Fin - Using Whole Fish
Head - fish heads, bones and skin are perfect for making fish stock. You can also use the head in fish soups or boil them and serve with the rest of the fish.
Whole Loins - are great cooked in the oven with a breading of herbs or dried fruit, or wrapped in puff pastry. Cod and salmon are a great choice.
Slices - are excellent for braising, boiling or grilling.
Fillets - are very versatile and perfect for children as they are boneless. In addition to frying, they are very good steamed, in parchment or baked in the oven.
Whole Fish - ideal for grilling or roasting in the oven. For a more creative recipe you can cook them in a salt crust (plain or seasoned with spices and fresh herbs) or breaded.