Most recipes for whole fish call for scoring the skin. Have you ever wondered why that is? The Daily Dish tells us why: "Slicing through the skin and flesh of a whole fish before cooking helps the heat (of a grill, oven, etc.) to enter the fish more easily, allowing the fish to cook evenly." So, next time you are cooking a whole fish, don't forget to slash the skin. It will make for a more evenly seasoned fish too.
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