Today’s baked fish recipe isn’t just about another way to prepare seafood. While it does feature our aromatic Spizing Italian Spice Mix, the real star here is a technical preparation trick.
We’re talking about a specific way to score the skin when baking a whole fish larger than 1 kilogram. We were clued in on this trick by one of the greatest fish masters in Bulgaria – The Captain from Nesebar. He, in turn, “stole” it from an Italian chef while sailing the world’s oceans.
The Trick: Longitudinal Instead of Transverse Cuts
When the fish is on the larger side (above 1-1.5 kg cleaned), forget the traditional multiple transverse (crosswise) cuts. The secret lies in a single longitudinal cut.
- How to do it? Make one long cut from head to tail on both sides of the body, following the line of the central bone.
- Why does it work? This seemingly small difference yields remarkable results, which we’ve been testing for over 10 years on fish ranging from 1 kg to 5 kg.
Advantages of This Method:
- Even Baking: Large fish cooks significantly faster.
- Maximum Juiciness: The meat doesn’t dry out; it remains succulent and tender.
- Easy Deboning: The fillets separate effortlessly without falling apart.
- Better Seasoning: The slit allows salt and our Italian Spice Mix to penetrate deep into the meat.
Video Recipe: Baked Large Fish
Watch exactly how The Captain applies this Italian technique and how to use Spizing spices for the perfect result: