New to me this week- New Zealand Silver Seabream or ‘Tarakihi.’

Melissa Clark demonstates how to simply roast a whole fish here.

Roasting whole fish is very simple and satisfying like roasting a whole chicken or a whole muscle of beef or pork.  The flesh is juicy and moist due to the bones and skin left intact.  Grilling the fish achieves similar results as well.  Both great presentations for an informal/ casual dinner and an excuse to use your fingers to pick every last morsel of the bones and head.

Fish Library: Seabream, ‘Tarakihi’ New Zealand

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