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Preparation methods:
- Whole, uncleaned: Directly from the catch, without any type of preparation.
- Whole, cleaned: Ideal for baking, scaled and gutted.
- For salt-baking: The fish keeps its scales but is gutted.
- Butterflied: Opened in half, ideal for grilling.
- Filleted: If you would like to receive the head and central bone, please indicate this in the comments.
Cleaning the fish will result in a 15–20% weight loss. The final net weight will be lower depending on the type of preparation.
Consumption recommendation:
Approximate recommendation per person. The recommended portion is 350–400 grams per person (whole fish weight).
Net portion: 200–250 grams.
| Calibre / Size |
Diners |
| 1250 – 1500 gr |
4–5 |
| 1000 – 1250 gr |
3–4 |
| 800 – 1000 gr |
2–3 |
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