Whole Fish

A large whole fish makes an eye-catching centrepiece. Serve 3, 4, 5... sometimes as many as a dozen. Here's a rule of thumb: if it's the ONLY main course, each kilo of fish will give you four reasonable servings, so a 3 kg fish will feed 12 well and could stretch to 14.  But it's always best to be on the safe side, size-wise. Better to have some left over for the next day than to run out. Or choose portion-sized whole fish such as bass and bream. These provide a fine experience ESPECIALLY if you discard your knife, fork and inhibitions... FINGERS ARE THE ANSWER (and finger bowls).