To serve with your turducken?
It’s been a little tradition of ours to get a king cake every year, though neither of us have any ties to New Orleans. Gambino’s has been our favorite so far–we’ll see how Dong Phuong measures up.
Never had a turducken. Someone else can buy (and serve) that. 
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I haven’t had turducken either. It sounds like one of those labor-intensive dishes that might not be any better than its constituents. But I’d still like to try it.
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This company was near me at a recent food event. You’re so trendy!
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Branzino sale at Truefish
Fish look good! Delivery is now about $30.00, but I really wanted to try cookingthis at home. 
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In case you’re looking for something to make with it, this was easy and good:
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I was ! Thank you!
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If you make it, I hope you enjoy it as much as we did!
It’s certainly my first choice, but I know husband would prefer something fileted and with texture. I may make it anyway. 
I think it is pan fried a bit
“Add the branzino and cook over high heat until the skin is browned and crisp,”
… does that add any texture?
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That’s often better for fish as it will kill parasites (and is also part of the FDA code for selling fish)
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Thank you! I have heard that about fish intended to be eaten raw.
(I also bought this for that)
I also figured it was a good idea for freshwater fish. I think branzino is “farmed”, no?
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Always.
I read this article almost 19 years ago and it’s burned into my brain.
I have not assumed it about all fish!
As a child I used to have nightmares about someone baiting a tapeworm by putting milk on someone’s tongue, and a “tapeworm” comes up from the stomach. I have no idea where I got that image from!
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I’ve been finding more worms in my fresh fish lately. Of course, global warming and warmer water helps the worms out a bit.
Poor little fishies.
At least we can avoid the downside worms by freezing the fish. (Well, most of us can avoid the dangers of live worms.)
Some CanCon
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I love the similar steamed version @shrinkrap
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I think it does get crispy, but if you end up feeling it’s not crisp enough, you can always just discard the skin. BF and I usually eat one as a meal for two - I excavate the top fillets and give them to him. Then I take the spine and ribs off and eat the bottom ones. You still need to be careful of bones, but it’s just the two of us, so we just eat carefully and discard bones as they come up. I will usually dig into the head and collar too, which BF doesn’t want to deal with.
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I would utilize the rule for every fish, also those not eaten raw
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I thought most fish was frozen at some point, except for the fish from smaller local fisherpeople.
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