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Lidia Bastianich is one of the most-loved chefs on television, a best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Mussels with Farro, Cannellini, and Chickpeas
As much as Puglia is about the land, it is also...
 
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Lidia's Tips: Homemade Salad Dressing

 
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Cooking Whole Fish
Cooking fish whole, on the bone with the head and tail attached, is the best way to eat fish. To my ta...
 
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Food Books and Dvds Tableware

Lidia's Favorite Recipes
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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February 12, 2013
Cooking Whole Fish

Cooking fish whole, on the bone with the head and tail attached, is the best way to eat fish. To my taste, the meat around the bones is always sweeter and tastier. I especially like the cheeks and the tail meat. American striped bass—like its Mediterranean counterpart branzino—is a rockfish, thriving near shores. The texture of the meat of striped bass is juicy, flaky, tasty, and very delicate. With a drizzle of good virgin olive oil and lemon, it is sublime in its simplicity. If no striped bass is found, black bass, red snapper and other fish yield delicious results. The best size of a whole fish for two portions is around 1 1/2 to 2 lbs.