Quote:
Originally Posted by irtrogdor
Anybody have any tips on cooking a fish whole? I've done it twice so far, and both times it tasted excellent. I used a recipe I got off the net for a surimi (fake crab) /veggie stuffing. It was pretty good.
The first time I did it I guessed the cooking time right and it was all done, but just a little dry. The second time I undershot and the meat right along the spine was still raw (but the cooked meat was sooooo good). So is there like a ratio for cooking time / weight of fish?
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Instead of worrying about time, just go get yourself a digital readout cooking thermometer and when the meat in the thickest part reads 130F (or its metric equivelent) it's done. Works with any size fish. 
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