The fish was whole (not gutted) on ice when I selected it. The suggestion to me was for it to be barbecued. OK
What happened out in the kitchen was a lot of work. Scaling, scrubbing clean, coating with salt.
The hidden roe was retained, cooked separate, and presented as shown with a small dish of spice.
The fish species was new to me. The result was delicious. A little like freshwater trout. (A private function).
