""Well, it depends on what you're using it for," Le told us. "If you're just going to fancy your fish, and you eat it with rice or vegetables or pasta, filet ... is a lot cheaper.""
""you're getting charged for the bones, the head, the flesh; If you buy filet, you're just getting the filet.""
""If you're buying a whole fish," Daniel Le said, "and you want to either make a stock out of it or make a hot""
Whole fish can be less expensive per pound than fillets, but cleaning, skinning, and boning can discard as much as half the fish's weight. Smaller species like trout are meatier, making whole purchases more affordable. Larger fish have heavier bone structures and yield less meat for the price. Fillets are typically cheaper when serving the fish simply with rice, vegetables, or pasta. Nose-to-tail cooking stretches the dollar by allowing stocks, soups, stews, and multiple meals from one fish. Buying whole is economical when the bones and head are used to make stock or other dishes.
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