How to cook them!

When my husband comes home (from the shops!) with a fish - never the one I asked for - I need to quickly find out what to do with it. How to clean, how to cook, the basics.
I forgot to say, I like them on the bone.
This is never as easy to Google up as I expect. Do you know of a website or, if need be, a book, which tells you this, simply?
Thanks!

 

I think this site is as good as any.

http://fishcooking.about.com/od/wholefishrecipes/ss/gut_and_scale_all.htm

Have fun, TIP, it's easier to de-scale fish if they are semi frozen and stiff.

Cheers, Tony.

 

But you're only about 30 mins from the coast! Despite living in the middle of England, I still aim to catch most of our fish.

 

He spends all of his spare time compulsively growing plants ......

 

For fish that are about the right size such that one person gets one whole fish, then the best way (generally speaking) is to bake them wrapped in tin foil, with their belly cavity stuffed with thyme and other flavourings depending on the flavour of the fish.

Flat fish like sole should, in my opinion, only ever be grilled. Grill it belly up literally for seconds, just until the colour begins to change. Then dark side up, drizzled on lemon juice and a bit of olive oil, then grilled until the skin starts to turn crispy.

In all cases, head and tale should still be very much attached (otherwise the flavour just oozes out with the steam, as it cooks).

Gutting and cleaning a fish is simple but gross. This is the technique I was taught.

1. To knock the scales off, grip the fish by its tail in one hand. With t'other hand run the blunt side of a knife length ways down the fish from tail to head end. Rinse regularly.
2. To gut it, lay the victim on its back in your left hand (assuming you're right handed), and stick one leg of a pair of scissors up its bum, then snip along the belly to about the middle of the fish or just beyond.
3. Using finger and thumb, pull all its guts out.
4. Using just your index finger, Poke around for remaining squidgy bits. Some will just poke out, some have to be picked out.
5. Rinse out the cavity, and then rinse the whole fish to get rid of any blood or unappetising snotty bits.

Simples (but gross).

 

Not so clueless, then. Thank you! I did not know you had to keep the head and tail on, I always cut them off first and froze them for stock.
Wow, I'm pleased I came here.
Now for the pet section.