Stuffed fish anyone?

[irtrogdor]

Anybody have any tips on cooking a fish whole? I've done it twice so far, and both times it tasted excellent. I used a recipe I got off the net for a surimi (fake crab) /veggie stuffing. It was pretty good.
The first time I did it I guessed the cooking time right and it was all done, but just a little dry. The second time I undershot and the meat right along the spine was still raw (but the cooked meat was sooooo good). So is there like a ratio for cooking time / weight of fish?

[Oldsarge]

Originally Posted by irtrogdor

Anybody have any tips on cooking a fish whole? I've done it twice so far, and both times it tasted excellent. I used a recipe I got off the net for a surimi (fake crab) /veggie stuffing. It was pretty good.
The first time I did it I guessed the cooking time right and it was all done, but just a little dry. The second time I undershot and the meat right along the spine was still raw (but the cooked meat was sooooo good). So is there like a ratio for cooking time / weight of fish?

Instead of worrying about time, just go get yourself a digital readout cooking thermometer and when the meat in the thickest part reads 130F (or its metric equivelent) it's done. Works with any size fish.

[drunkinbda]

ya that crab/veggie stuffing is similar to the hog i posted.. good stuff innit? Although ive only stuffed a whole fish once... prob should have cut off the head cause that was just nasty the way the skull kinda shimmied out of the flesh while we were pickin at the body...

So approx how long were you cooking it for? i heard 20mins is good...

and how much are these thermometer you speak of sarge :P

[Oldsarge]

Anywheres from 14-100 dollars depending on how demanding you are. Check Amazon. The one I 've used for years is around $95. But I'm really cranky about kitchen equipment.

[agbiv]

Ran a fish market for years for very progressive Texas Grocery company, plus am Chef so.....

Rule is to bake fish at 450' F for 10 minutes per inch of thickness.

Sarge is right on w/ internal temp of 130' F - 135' F. But if fish is in foil it's a pain to check temp.--go with time.

Sarge is being spoiled with high $ thermo. Get a dial thermometer (read cheap @ grocery store or department store $10-12) and calibrate it. use styro cup w/ ice water standing for 3 minutes. It is now, by scientific definition, at 32' F (0' C). Insert thermo w/o touching sides or bottom & adjust to 32/0 as necessary using nut under dial.

Works on all meats & checking cold temps too!

For shrimp cook/boil/steam to a "C" (for cooked). If you go to "O" it's Overcooked. "Q" you should have quit a long time ago.

Enjoy! Chef Al

[agbiv]

Also head on fish like Snapper have really great meat in the cheek pockets and often the throat. Grouper and shark skin can impart bitter taste so fillet & skin'em out. Chef Al