Freshly Caught Fish, From Hook to Grill

Whether you have fishermen in your family or are familiar with local fishmongers, freshly caught fish is delicious, healthy and often inexpensive. But what does one do with the slimy, flip-flopping fish dangling from a triumphantly held fishing line? It's distinctly whole, definitely alive, and looks a far cry from those neat little fillets available at the grocery store. Panic not - here are some simple instructions detailing how to get that big (or not-so-big) catch from hook to grill.

First, kill and then clean the fish. It's best to do the latter quite soon after catching it, preferable with a filleting knife and within reach of a hose or tap. Be sure to hold the fish with an old rag or towel to avoid any spines and fins. If you wish to scale the fish, use the blunt edge of a  knife or a scaling tool and run it from tail to head; this should send scales hurtling in all directions. The next step is to remove the head and tail. Cut down from the spine and around the gills when removing the head. Finally, carefully slice lengthwise along the belly of the fish and extract the entrails. Thoroughly clean the cavity and the rest of the fish with water and store it on ice or in a refrigerator until you are ready to cook.

When you are all set to cook and have your apron on, your fish scaled and cleaned, and your grill heating up, get out your favorite spices. We used salt, pepper, garlic powder, and a mixture of Greek spices. Rub the spices in the stomach cavity of the fish, and generously coat the outside with olive oil (and more spices if desired). Then set the fish on the hot grill and cook for about 15 minutes on one side and 10 minutes on the other, or until you deem it cooked. After removing it from the grill, serve the fish by taking off the skin and cutting the meat off of each side, moving the knife from the spine, in the center, to the top and bottom edges. Then you can sit back, relax, and enjoy your delicious catch!