Grilled Whole Fish | Food Wishes

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Hello, this is Chef John from foodwishes.com with grilled whole fish. That's right. I've always thought grilling a whole fish is much easier than trying to grill small pieces. I also think it looks better, tastes better, and there's much less of a chance that the meat falls through the grates, which according to a recent madeup study is where 40% of America's grilled fish ends up.

안녕하세요, foodwishes.com의 Chef John이에요. 통생선 그릴을 만들 거예요. 맞아요. 저는 항상 통생선 굽기가 작은 조각을 굽는 것보다 훨씬 쉽다고 생각했어요. 보기도 더 좋고, 맛도 더 좋고, 고기가 화덕 사이로 빠질 가능성도 훨씬 적어요. 최근의 지어낸 연구에 따르면 미국에서 구운 생선의 40%가 거기로 간다고 해요.

And to get started, let's mix up a very simple seasoned salt, which will include some kosher salt, some freshly ground black pepper, some paprika, some garlic powder, and last but not least,

시작하려면 아주 간단한 양념 소금을 만들 거예요. 코셔 소금, 갓 간 후추, 파프리카, 마늘 파우더, 그리고 마지막으로

a few shakes of cayenne. And that's it. We'll take a freakishly small wooden spoon, and we will give that a mix. And then we'll set that aside for now, and we'll move on to the fish. And one of the keys to the operation is choosing the right hole fish, which is why I'm recommending we use bronzeno, which is easy to find.

카옌 페퍼를 몇 번 뿌릴 거예요. 아주 작은 나무 숟가락으로 섞어줄 거예요. 옆에 놓고 생선으로 넘어갈 거예요. 핵심 중 하나가 적절한 통생선을 고르는 건데 브란치노를 추천해요. 찾기도 쉬워요.

It's also the perfect shape and the perfect size. And you want to be sure you tell your fish person to make sure it's scaled and gutted. And this one was. Oh, and if they're nice and fresh, the eye should be nice and shiny and glistening. And I'm trying to find the right angle to show you that. And by the way, that's actually the same way you can tell if a chef is fresh.

모양과 크기도 완벽해요. 비늘 제거와 내장 정리를 꼭 부탁하세요. 이건 되어 있었어요. 아, 신선하면 눈이 반짝반짝 윤기가 나야 해요. 보여드리려고 각도를 찾는 중이에요. 참고로 셰프가 신선한지도 같은 방법으로 알 수 있어요.

And what we'll do first is generously season the inside cavity with our seasoned salt. And then besides that, I also recommend we stuff the inside with some nice fresh herbs, which can be a lot of things, but this time I'm using fresh chive, some terri, some Italian parsley, and finally some coriander flowers, which is what you get when you let your cilantro plant go to seed.

먼저 안쪽 구멍에 양념 소금을 넉넉히 뿌릴 거예요. 그 외에도 안에 신선한 허브를 채워 넣는 걸 추천해요. 여러 가지를 쓸 수 있지만 이번에는 신선한 쪽파, 타라곤, 이탈리안 파슬리, 그리고 코리앤더 꽃을 쓸 거예요. 고수 식물이 씨를 맺으면 나오는 거예요.

But no matter what you use, what we'll do is kind of wad that up and stuff it into

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