What is the best fish to cook whole?

There's no single "best" fish for cooking whole, as it depends on your preferences and what's available. However, here are some popular choices for whole-cooked fish:

Best for Beginners:

* Trout: Easy to cook, forgiving, and delicious.

* Red Snapper: Mild flavor and flaky texture, great for grilling or baking.

* Branzino: Similar to sea bass, but slightly more delicate.

More Challenging, But Rewarding:

* Sea Bass: Rich, buttery flavor.

* Halibut: Robust, meaty texture.

* Dover Sole: Delicate, buttery flavor.

* Salmon: Versatile and flavorful, but requires careful attention to avoid overcooking.

For the Adventurous:

* Carp: A classic choice, often pan-fried or baked.

* Snapper: Many different types, each with its own unique flavor.

* Grouper: Dense, meaty texture.

* Tuna: Best for larger fish, needs to be cooked carefully to avoid dryness.

Things to consider when choosing a fish for whole cooking:

* Size: Choose a fish that will fit your cooking vessel (pan, oven, grill) and your serving size.

* Bone Structure: Some fish have more bones than others. If you're not comfortable with bones, choose a fish with fewer bones or fillet it.

* Flavor Profile: Consider your preferred taste, whether you want a mild, buttery fish or a more robust, flavorful option.

* Availability: Check with your local fishmonger or grocery store for what's in season and readily available.

No matter what fish you choose, make sure to cook it properly to ensure it is cooked through and safe to eat.