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Help please! How to serve whole whitefish

 
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luckyme









  


Post  Sun, Jul 05 2009, 4:14 pm
I am planning the bris for my friends son. Her mom gave me 2 whole smoked whitefish to serve. My friend thinks serving them whole is better, but I don't have a clue how to platter them up (neither does she).
Any ideas...
should I split them and leaving heads on, peel the skin off to expose the meat? Should I leave skin on and cut into serving size chunks keeping them all in the original shape?
What kind of garnish should I use? lemon? onion?
Help!
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mom23









  


Post  Sun, Jul 05 2009, 5:03 pm
I've seen whole with the skin peeled back and each person would take a chunk on their plate.

If I recall correctly it was just on a bed of lettuce, but it was shabbos so no squeezing lemons...
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cookielady









  


Post  Sun, Jul 05 2009, 5:04 pm
I don't know if you want to do this but it looks nice.
Scrape out the fish leaving the outside whole. Remove the bones and make fish into whitefish salad and then place back inside the skin.
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greenfire









  


Post  Sun, Jul 05 2009, 6:34 pm
I've seen with just simple lettuce and sliced tomatoe around it ... cut the skin flap so people can pick ... then don't forget to flip it over for the other side when first side is done ...
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Roche









  


Post  Sun, Jul 05 2009, 6:44 pm
I made a whitefish platter once , I could show you a pic but I have to find it first, it might be on my other computer. When is the bris?
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luckyme









  


Post  Sun, Jul 05 2009, 8:37 pm
Thanks for all the replies!
G-d willing, Wednesday morning..
If you can find the pic, it would be great!
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cookielady









  


Post  Wed, Jul 08 2009, 8:24 pm
luckyme, how did it turn out in the end?
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Roche









  


Post  Wed, Jul 08 2009, 10:12 pm
yes, pls let us know , sorry I never got to the pics Embarassed
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luckyme









  


Post  Thu, Jul 09 2009, 4:18 pm
It turned out great, B"H! I knew this was the place to ask!

I did 2 platters (I had 2 whole fish),
On one I pulled all the skin off and cut the flesh into 1-2" sections, leaving it in place garnished with lemon & tomato slices on a bed of romaine -flipping it when the side was empty.
The other, I scraped out & made whitefish salad, repacking it in the shape of the fish -same garnish.

I had a ton of compliments and would definitely do the same in the future...
Thanks again for the advice! I was pretty stressed out at the prospect of doing a whole fish and am grateful for the help. Now I have something else to add to my catering repertoire!

I was going to add a picture, but can't figure out how...
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luckyme









  


Post  Thu, Jul 09 2009, 4:20 pm
also,
Roche-
Don't worry about the pics, no big deal really...
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