{"id":12765,"date":"2017-06-08T14:00:09","date_gmt":"2017-06-08T21:00:09","guid":{"rendered":"http:\/\/localhost\/premierfoodsafety_OLD\/?p=12765"},"modified":"2017-06-08T14:00:09","modified_gmt":"2017-06-08T21:00:09","slug":"head-on-seafood-some-like-it-whole","status":"publish","type":"post","link":"https:\/\/premierfoodsafety.com\/blog\/head-on-seafood-some-like-it-whole\/","title":{"rendered":"Head-on seafood: Some like it whole"},"content":{"rendered":"<div class=\"richsummary\">\n<p id=\"abstract\">A very unlikely sight in the United States of America, a fish cooked whole. It is really rare and really you do not see it in many restaurants. It is catching on though, because it is a fantastical sight and the flavor is out of this world. Because it is cooked whole, the flavor is locked in and the excellent flavor of the bone seeps into the flesh and this is especially good when fried.<\/p>\n<p id=\"takeawayheader\">Key Takeaways:<\/p>\n<ul id=\"takeaways\">\n<li id=\"takeaway1\">By cooking the whole fish, more flavor from the bone seeps into the flesh and the result is really tasty.<\/li>\n<li id=\"takeaway2\">To make Hell-shir Beach Style Porgy, served only at Miss Lily\u2019s East Village location in New York, Fowler seasons the fish with salt and pepper, dusts it with flour and fries it to achieve \u201ca crisp ex<\/li>\n<li id=\"takeaway3\">On the menu since last summer, Fowles said the fish has been popular among Miss Lily\u2019s diverse guests, including West Indian expatriates and locals alike.<\/li>\n<\/ul>\n<p id=\"quote\">&#8220;To yield a crispy but delicate crust that contrasts with the moist, flaky meat, Balodimas fries on-the-bone snapper in a blend of cornstarch and rice flour.&#8221;<\/p>\n<p><span id=\"readmoretext\">Read more: <\/span><a id=\"source\" target=\"_blank\" href=\"http:\/\/www.restaurant-hospitality.com\/food-trends\/head-seafood-some-it-whole\" rel=\"noopener\">http:\/\/www.restaurant-hospitality.com\/food-trends\/head-seafood-some-it-whole<\/a><\/p>\n<\/div>\n<div id=\"task_trail\" style=\"display:none\">(abstract 3BO3NEOQM0HY17J4NWVD5Z00TXGIAK 37U1UTWH9VMZY2R16NAABKRGN468RI A238TPXOPQKZS1)(authorquote 3N3WJQXELSQBM5W6VKZBRX9UYDZL2B 3H8DHMCCW9BPSTAXXBCTW0J333BDK2 A1DCGB72N1UIPT)(keypoints 371DNNCG442ARX60KAA3NFWEEQDT8P 3J88R45B2GY41QCU13IDMO8UDV2XPY A205AS9GE2DGZK)<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>A very unlikely sight in the United States of America, a fish cooked whole. It is really rare and really you do not see it in many restaurants. It is catching on though, because it is a fantastical sight and the flavor is out of this world. Because it is cooked whole, the flavor is [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":8161,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[45],"tags":[],"_links":{"self":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12765"}],"collection":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/comments?post=12765"}],"version-history":[{"count":0,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/posts\/12765\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media\/8161"}],"wp:attachment":[{"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/media?parent=12765"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/categories?post=12765"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/premierfoodsafety.com\/blog\/wp-json\/wp\/v2\/tags?post=12765"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}