I watched a dozen videos on grilling whole fish and Helen’s was the best. Guess what? She actually knows what she is talking about. Unlike many of the other you tubers that seemed like they were just looking for content without having any experience. Instant subscribe. Thanks Helen.
This is one of most thoroughly explained videos I have ever seen on RUclips.. not just cooking videos but I mean period. I don't own a grill but whenever I am blessed with one at least I'll know how to clean it . And as a guy who has never cooked or eaten a fish whole I think this video is a great help. I will say though that I may have to train my mind to get out of my comfort zone. I'm so used to the fried fish that was fileted beforehand. Even then I get annoyed with pin bones that were overlooked and even worse when you swallow it. I also like the instant gratification of just eating a piece of meat and then going to the next one. Having to sit and pick apart the meat and removing bones the whole time seems very tedious for my impatient self but I've heard how much more flavorful fish can be when you cook it whole...so im willing to try
pay no attention tho that "useless thermometer on the lid" you are the queen, People do not realize how useless it is and pay extra for grills that have them, money well wasted. Your recipes are amazing very well explained step by step in a very calming reassuring voice. A++++++++++
This was the first time that the fish I grilled didn't stick to the grates. Also, the skin was very crispy and the fish very tender-just perfect. Thank you so much for all the great advice.
Sorry to be so offtopic but does someone know of a trick to log back into an instagram account? I stupidly forgot my login password. I love any tricks you can give me
Yes. The same technique works for any whole fish on either gas or wood-burning cooker. I prefer to use my Big Green Egg (a ceramic wood-burning grill) to add a bit of smoke flavor, but the gas grill works well also. Well done, as always, Helen.
Came here after making this 3 times and all 3 times it was delicious! This is one of the better methods ive found for cooking whoel fish since im new to this :)
Only just discovered you today. I found this video thoroughly informative. I've recently bought a both a whole Orata and a Sea Bass. I 've forgotten the variety ( not stripped). I don't get to a really good fish monger very often. I look forward to cooking and eating them with confidence and great enjoyment, thanks to you. ps By the way I'm still cutting my own hair; a remnant of the pandemic. Your hair style in this video is what I've sorrowfully been trying to achieve. Now I know what to ask for/show that I want, when I'm on holiday next month. Also, I thought all cooking shows had become just so much fluff. Thanks for proving me wrong. I've missed the whole RUclips thing until recently. Your the best thing I've seen seen since New Years fireworks in Italy, or was it Vienna? No I haven't just come out of a comma. Thank you so much Helen.-
Helen, as avidly as you were digging into the cheeks and collar, I was surprise there was any fish left :-) Your glaze idea is a good one as I usually just use salt, pepper, and olive oil.
Thank you so very much Helen! ❤ I always come back to you when cooking my Branzino. Do you have a recipe for the oven or even a cast iron grill? Sending love and light 🙏🏼
For the oven, the broiler works well for me. Cook one side under the broiler until brown (about 4-5 min) and then the other side till brown. If the fish isn't cooked through, continue cooking in the oven at around 450F.
That how we do it in my country. We never fillet a fish because the flavour is better cooking with bone and reduce waste. We serve it with bone and eat everything what is edible and we eat with fingers.
Great grilling technique from a knowledgable cook. But I prefer eating with fingers and fork, without filleting, which I think wastes too much fish. Using bread to mop the juices and parts that fall off.
I find them useless. Just put the fish under the broiler or use a regular skillet. The hardest part with whole fish is having a skillet large enough to fit it. That's why grill works so well. If you are close to fitting in a skillet, you can always chop off the tail to make it work.
Hello Helen, thank you for the recipe. I don't have a grill. Do you think I can still get a decent result using either cast iron grill pan or oven? What other type of fish would you recommend for cooking this way?
Hello Helen, how can we get the fishy smell out of the fish. I have noticed when ungutted and uncleaned fish is frozen and then thawed, it has a stronger smell than if the fish was cleaned and then frozen.
Ahhh YES!!!! I like Red Snapper whole to cook (with rosemary and lemon slices). Brown trout though doesn’t work out well (bones are too small)... what other choices of fish are good whole? I am looking for something around 2-3 pounds (feed 3) .. and thank you for the tip with fish stock!!!
Thanks, Helen! I can't wait to give this a try. One question - would you ever do the tinfoil technique with a charcoal grill, or is it enough to just let it heat up uncovered? #realcomment :)
cover with water, bring to a boil, reduce to low and simmer uncovered for 45 min. strain. if you want more info, here is my fish soup recipe that covers fish stock. ruclips.net/video/Ul_ymBC-cxk/видео.html the quantity you'll get from 1 fish will be way smaller, but it's nice to have in the freezer for your next fish stew.
@@helenrennie thank you. Love your channel! I've learned so much! Been saving random fish scraps and shells off of shrimps wanting to put it to use. Once I have good amount of "raw material" I'll try the stock from your video 💪
I love my sharp knives for food preparation but when it comes to fish it's totally the best to grill the fish and just strip the cooked flesh off the bones with a fork
Your English pronunciation is great especially for a non-native English speaker. Collar was barely pronounced wrong and more of a technicality likely caused by your accent. Collar is more like Caw-ler rather than for instanc color/colour which is more like cuh-ler. Also great video!
In China I learned to eat whole fish with chop sticks. You can remove pieces of meat right off the bone with chopsticks just like with your fingers. Of course, in the Philippines, I eat with my fingers. Of course, in Asia we do not disassemble the fish before eating, we just eat it right off the bone. I think this style reflects the European mentality...to make all things in conform to one's own sense of order rather than to adapt oneself to the thing one is engaging with. Perhaps how we eat says something about our cultural mentalities.
Sure jou can do it yourself! Looks harder then it is. Have been intimidated by coole, meals, and kitchen mezelf for long. Once you get in it, youllsurprise yourself. Its worth it. Maybe, some wil fail, but just keep on going and then it will become a staple. The fulfilment is surely even beter then the taste! Good luck
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
I watched a dozen videos on grilling whole fish and Helen’s was the best. Guess what? She actually knows what she is talking about. Unlike many of the other you tubers that seemed like they were just looking for content without having any experience. Instant subscribe. Thanks Helen.
This is one of most thoroughly explained videos I have ever seen on RUclips.. not just cooking videos but I mean period. I don't own a grill but whenever I am blessed with one at least I'll know how to clean it . And as a guy who has never cooked or eaten a fish whole I think this video is a great help. I will say though that I may have to train my mind to get out of my comfort zone. I'm so used to the fried fish that was fileted beforehand. Even then I get annoyed with pin bones that were overlooked and even worse when you swallow it. I also like the instant gratification of just eating a piece of meat and then going to the next one. Having to sit and pick apart the meat and removing bones the whole time seems very tedious for my impatient self but I've heard how much more flavorful fish can be when you cook it whole...so im willing to try
Hello Helen, my wife and I grilled whole Branzino today using your technique, and it turned out great! Thanks for the great video and instruction.
I will always consider myself a student of Helen :) This is another one that will no doubt be the backbone of all my future fish grillings.
I just baked 3 Branzino and had trouble deboning. Wish I saw this before. Excellent technique. Thank you.
pay no attention tho that "useless thermometer on the lid" you are the queen, People do not realize how useless it is and pay extra for grills that have them, money well wasted. Your recipes are amazing very well explained step by step in a very calming reassuring voice. A++++++++++
This was the first time that the fish I grilled didn't stick to the grates. Also, the skin was very crispy and the fish very tender-just perfect. Thank you so much for all the great advice.
Dear Helen,
We loved few of cooking videos. You are doing your presentation with lots of humor and cute smile.
God Bless You. Good luck.
Gary K.
Thank you for this video! I loved it
Sorry to be so offtopic but does someone know of a trick to log back into an instagram account?
I stupidly forgot my login password. I love any tricks you can give me
That looked great! I'm missing eating fish in this endless lockdown!
You are the best, I love the way you eat every part. Thank you for your great videos!
You’re just a delight to watch. Thank you for all your great recipes and tips!
Perfect approach to what I thought was an impossible task. Thanks!
Such a lovely show! Thank you for passing on your knowledge and brings in your lovely personality to the show.
Yes. The same technique works for any whole fish on either gas or wood-burning cooker. I prefer to use my Big Green Egg (a ceramic wood-burning grill) to add a bit of smoke flavor, but the gas grill works well also. Well done, as always, Helen.
Came here after making this 3 times and all 3 times it was delicious! This is one of the better methods ive found for cooking whoel fish since im new to this :)
Finally! Someone shows me how to fillet a fish AND how to grill it. Ty ty ty!
Only just discovered you today. I found this video thoroughly informative.
I've recently bought a both a whole Orata and a Sea Bass. I 've forgotten the variety ( not stripped).
I don't get to a really good fish monger very often.
I look forward to cooking and eating them with confidence and great enjoyment, thanks to you.
ps By the way I'm still cutting my own hair; a remnant of the pandemic.
Your hair style in this video is what I've sorrowfully been trying to achieve.
Now I know what to ask for/show that I want, when I'm on holiday next month.
Also, I thought all cooking shows had become just so much fluff.
Thanks for proving me wrong.
I've missed the whole RUclips thing until recently.
Your the best thing I've seen seen since New Years fireworks in Italy, or was it Vienna?
No I haven't just come out of a comma.
Thank you so much Helen.-
I liked your presentation. You made me so hungry for Branzino. I am looking forward to eating it next week. Keep on cooking and making videos.
Awesome. Like the way you present this. And the Branzino looks so delicious. Thanks for sharing this recipe.
Wow, excellent grilling tips - tried this with a sockeye salmon filet- first time I didn't leave skin on the grate!
Great attention to detail! Thank you :-) Would love a video on different ways to prepare clams besides raw, baked, steamed, chowder or vongole.
This makes me think I can do this
Nice video, I appreciate the attention on how to move fish on the grill. Great tips!
This was so helpful! Wish I’d seen this before I fixed this tonite!!
Made my first whole fish today, great video, enjoy picking out the tender bits, who would of thunk!!
Served your short ribs made yesterday and my life will never be the same!❤️
Iv been wanting to cook a whole fish for a while, this video makes me feel like I'm ready!
I'd definately use more garlic for a whole fish but fabulously thorough tutorial!
Helen, as avidly as you were digging into the cheeks and collar, I was surprise there was any fish left :-) Your glaze idea is a good one as I usually just use salt, pepper, and olive oil.
Thank you so much for nuanced advice. Our lunch was truly superb!
Yummy recipe, great tips! Thank you!
Could you please show your take on a whole fish Maafe with peanut sauce - or, any kind of your favorite Maafe?
Just found your channel and I love it!
Thank you so very much Helen! ❤ I always come back to you when cooking my Branzino. Do you have a recipe for the oven or even a cast iron grill? Sending love and light 🙏🏼
For the oven, the broiler works well for me. Cook one side under the broiler until brown (about 4-5 min) and then the other side till brown. If the fish isn't cooked through, continue cooking in the oven at around 450F.
Everything I wanted to know about fish, thank you!🐟🍽
this is such a great way to make fish! Thank you!!
Hey Helen could you explain how to debone a whole fish and fry it entirely?
"...but I could easily eat the whole thing." Now I know to trust your recipes.
That how we do it in my country. We never fillet a fish because the flavour is better cooking with bone and reduce waste. We serve it with bone and eat everything what is edible and we eat with fingers.
Brilliant tips and advice.
I just love your videos 😊
I love this channel
Great grilling technique from a knowledgable cook. But I prefer eating with fingers and fork, without filleting, which I think wastes too much fish. Using bread to mop the juices and parts that fall off.
For those like me who doesn't have a grill, how do you feel about cast iron grill pans? Are they useless?
I find them useless. Just put the fish under the broiler or use a regular skillet. The hardest part with whole fish is having a skillet large enough to fit it. That's why grill works so well. If you are close to fitting in a skillet, you can always chop off the tail to make it work.
Yummy!!! It looks delicious thanks for sharing 👍
Amazing video!!,
Very well explained
Hello Helen, thank you for the recipe. I don't have a grill. Do you think I can still get a decent result using either cast iron grill pan or oven?
What other type of fish would you recommend for cooking this way?
You could put the fish under the broiler in your oven. any small whole fish work: sea bream, red snapper, trout, etc.
Thanks for details , this video.made with love
Hello Helen, how can we get the fishy smell out of the fish. I have noticed when ungutted and uncleaned fish is frozen and then thawed, it has a stronger smell than if the fish was cleaned and then frozen.
I stopped buying whole fish for years and switched to filets. I’m tempted to try whole again.
YES, CHEEK MEAT IS DELICIOUS!!! Many people just do not know.
Thanks Helen! On my near-term list to TRY!! xo
Thank you, very interesting. ❤
Thank you Helen! Very helpful
"color" and "collar" are very close pronunciations in English but we understood you perfectly. Your English is fine. :)
I have many uses for chicken stock on regular occasions... what’s a good / unorthodox use for fish stock? Great video - I think I can do this!
Fish soups and stews. I know that's not very unorthodox ;)
Great video!
Спасибо Леночка 😊
Looks amazing!!
Great technique!
Ahhh YES!!!! I like Red Snapper whole to cook (with rosemary and lemon slices). Brown trout though doesn’t work out well (bones are too small)... what other choices of fish are good whole? I am looking for something around 2-3 pounds (feed 3) .. and thank you for the tip with fish stock!!!
look at the description below the video for fish ideas
I see it now :-). Thank you
Wow. This is awesome
Excellent class. Thank you
in indonesia we do this every single day xD, and some even deep fried it and eat with chilli sauces
Great videoooo! Thank u!
So helpful, thank you.
EAT IT BY YOURSELF?? NAUGHTY GIRL HELEN!!!!
Excellent!
Where do you teach in Boston? I live in Boston
I teach in Natick: www.helenrennie.com/kitchen/classes.php
She is adorable!!! Uses every last scrap...even the bones. I watched another video and the guy threw away like 50%.
Just discovered your channel! 😱
Subscribing NOW! 🔔 I love it! Can't wait for your next video! 😊😍
Thanks, Helen! I can't wait to give this a try. One question - would you ever do the tinfoil technique with a charcoal grill, or is it enough to just let it heat up uncovered? #realcomment :)
No tinfoil on charcoal grill. Just set it up for 2 zone fire (direct and indirect)
Did you say the rest will be used for fish stock!?!? Please tell me more about the fish stock! 😀
cover with water, bring to a boil, reduce to low and simmer uncovered for 45 min. strain. if you want more info, here is my fish soup recipe that covers fish stock. ruclips.net/video/Ul_ymBC-cxk/видео.html the quantity you'll get from 1 fish will be way smaller, but it's nice to have in the freezer for your next fish stew.
@@helenrennie thank you. Love your channel! I've learned so much! Been saving random fish scraps and shells off of shrimps wanting to put it to use. Once I have good amount of "raw material" I'll try the stock from your video 💪
very nice. take care
Great. Thanks
Ok I was looking to learn this for work but I can’t eat my costumers food so imma keep looking
Very helpful .
Im baking this fish tomorrow for dinner but Im terrified of the bones when eating 😫
I love my sharp knives for food preparation but when it comes to fish it's totally the best to grill the fish and just strip the cooked flesh off the bones with a fork
Baby is on point ☺️
Your English pronunciation is great especially for a non-native English speaker. Collar was barely pronounced wrong and more of a technicality likely caused by your accent. Collar is more like Caw-ler rather than for instanc color/colour which is more like cuh-ler. Also great video!
зто очень хорошо, спасибо!
In China I learned to eat whole fish with chop sticks. You can remove pieces of meat right off the bone with chopsticks just like with your fingers. Of course, in the Philippines, I eat with my fingers.
Of course, in Asia we do not disassemble the fish before eating, we just eat it right off the bone. I think this style reflects the European mentality...to make all things in conform to one's own sense of order rather than to adapt oneself to the thing one is engaging with. Perhaps how we eat says something about our cultural mentalities.
Love it
Какой у вас прекрасный акцент 😊
Ther s nothing *fishy* about that technique!
Well I guess there is, but in a good way 😁
Love this fish served whole- lots of bones. Hub hates the bones. I don’t mind.
❤❤❤
Bien después de este video tengo que ver como tener una platica con un capitan de policia durante la cena
The amazing spider man with Andrew Garfield brought me here!
Yeesh. I'd give a pretty penny for a nice fresh fish like that! Oh, well... I can dream, I suppose. :-)
Sure jou can do it yourself! Looks harder then it is. Have been intimidated by coole, meals, and kitchen mezelf for long. Once you get in it, youllsurprise yourself. Its worth it. Maybe, some wil fail, but just keep on going and then it will become a staple. The fulfilment is surely even beter then the taste! Good luck
I Miss the stuffing. Thyme or Tarragon. Maybe dried barbaris! And Lemon!
this is very normal in philipino way ahahaha
😛 wow! 8min !
i think you missed the eyeball
Whole fish? I hardly know fish!
Next life you’ll be the fish and someone else will be the cook..
Spider-Man fans come to papa
We made bronzino in acqua pazzo in Italy, but really didnt care for such a bony fish.
😋😎