The best way to store fish is over ice. Remove the fish from its original packaging, rinse under cold water, and dry with paper towels. Set fish on a cooling rack and place inside a container filled with crushed ice. The ice should reach just beneath the fish, but shouldn’t touch it. Cover the container, rack, and fish with plastic wrap or aluminum foil and place in the fridge. If the fish is stored longer than 24 hours, be sure to swap out the melted ice with a new batch. Ideally, any fresh fish should not be stored for more than two days.
1 of 3
Some fish can be frozen for up to year (with three months as the standard), but its freshness depends entirely on its exposure to air. To limit this from taking place, you should first clean the fish, wrap it in aluminum foil or freezer paper, and place it in a freezer bag. Press down on the bag before closing to eliminate any excess air.
2 of 3
Thawing frozen fish is quite an easy process. Simply leave it in the refrigerator overnight or place the wrapped fish in a bowl of cold water. Don’t microwave the fish, as some sections will cook while others are continuing to thaw.
3 of 3
Grilling a whole fish sounds intimidating, but it’s actually easier than grilling fillets, which can fall apart on the grill and be tricky to flip. This sturdy whole fish is simply stuffed with aromatic oregano, thyme, and lemon and topped with a healthy, flavorful chopped “sauce” of grilled olives, onion, and artichokes. Serve some Lemon-Oregano Roasted Potatoes on the side.
Special equipment: You will need a pastry brush for this recipe.
Game plan: If you’re using wooden skewers, soak them in water for at least 30 minutes beforehand so they don’t burn on the grill.
_This dish was featured as part of our Grilled Toppings That Put Barbecue Sauce to Shame