Head-on seafood: Some like it whole

A very unlikely sight in the United States of America, a fish cooked whole. It is really rare and really you do not see it in many restaurants. It is catching on though, because it is a fantastical sight and the flavor is out of this world. Because it is cooked whole, the flavor is locked in and the excellent flavor of the bone seeps into the flesh and this is especially good when fried.

Key Takeaways:

• By cooking the whole fish, more flavor from the bone seeps into the flesh and the result is really tasty.
• To make Hell-shir Beach Style Porgy, served only at Miss Lily’s East Village location in New York, Fowler seasons the fish with salt and pepper, dusts it with flour and fries it to achieve “a crisp ex
• On the menu since last summer, Fowles said the fish has been popular among Miss Lily’s diverse guests, including West Indian expatriates and locals alike.

“To yield a crispy but delicate crust that contrasts with the moist, flaky meat, Balodimas fries on-the-bone snapper in a blend of cornstarch and rice flour.”

Read more: http://www.restaurant-hospitality.com/food-trends/head-seafood-some-it-whole