COOKING TIPS

To achieve perfect crispy skin, dry the fillets out, skin side up in the fridge for at least two hours before cooking. Heat a frying pan, add oil, and fry skin side down until the fillet is almost cooked, then flip and finish cooking.

The whole fish is best baked or grilled, preferably wrapped in foil or banana leaves to preserve the moisture content. The flesh to frame ratio is not high – only 35 percent of the frame is edible. Once the frame has been removed there is little chance of excess bones being hidden.