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In the Florida Keys, we eat a lot of fish. In fact, per NOAA, Americans alone eat about fifteen and a half pounds of fish a year per person. Fish is an important source of omega 3 fats, is high in protein, vitamin D and is good for the heart. This is one of the many reasons Pescatarians make an exception for fish; not to mention it is delicious. There are many different varieties and the method I am presenting today does not work for every fish, however when done correctly, it can be a well-deserved treat after a great day on the water, or the perfect meal made for someone you care about. Not only does whole fish give a great presentation, but it also allows you to savor all of the flavors as you have to eat it slower while picking around the bones. Keeping the fish whole and leaving the skin on lowers the evaporation level, however, for maximum moisture retention, try this in sealed parchment paper. I chose to leave my fish exposed to absorb the smoke from my Traeger.
Ideally, this is meant for fresh caught fish from the water to the table, however if you are unable to catch your fish and you still want to try this, you may be able to purchase a fresh caught fish from your local market. It is important to observe two main things when selecting a fish you didn’t catch, the more firm and round the eyes are the more fresh the fish is. If they are flat and sunken in, the fish is not fresh. Additionally, you want to smell it to make sure they have not had it for too long, all have that familiar smell, however if it is overpowering, avoid it.
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