A whole fish is sold largely intact, which typically includes the head, tail, skin, and bones. Depending on the listing, it may be offered two ways:

• Whole (not dressed): Intact and may still need gutting and scaling.
• Whole dressed: Cleaned (gutted) and usually scaled, so it’s closer to cook-ready.

On this page, you’ll find both fresh and frozen options across species like tilapia, snapper, salmon, catfish, cod, and pollock. Whole fish can be great for roasting, grilling, or steaming, and many shoppers enjoy the presentation and moisture you can get from cooking fish on the bone. For the best fit, review each item’s description to see how it’s prepared and the approximate weight range.

Portion needs can vary, but a simple starting point is to plan for the bones and head. A general guideline is to consider about three-quarters to one pound of whole fish per average adult, understanding that yield depends on the species and how it’s trimmed.

• Check the weight range: Many items list an approximate range to help you plan.
• Match your cookware: Make sure the fish will fit your pan, grill, or oven setup.
• Consider appetites and sides: If you’re serving lots of sides, you may need less per person.
• Prefer leftovers? Opt for a slightly larger fish.

Availability and sizing vary, and many items can be ordered for pickup or delivery where offered.

Prep can differ by item, so it’s helpful to read each product description.

• Whole (intact): May still need cleaning (gutting) and scaling before cooking.
• Whole dressed: Already gutted and often scaled, which saves prep time.
• Head/skin notes: Some whole fish are head-on; most whole options retain the skin, which helps with moisture during cooking.

If you’re choosing frozen, many options come pre-cleaned for convenience. At home, you can rinse and pat dry before seasoning. If shopping in store, preparation services can vary by location, so you may wish to check with your local team about what’s available. Online, the item details are the best place to confirm how much prep is needed.

Thawing slowly and keeping the fish cold helps maintain quality.

• Best method (fridge): Keep the fish in its packaging or a covered container and thaw in the refrigerator. Timing varies by size; larger fish take longer.
• Quicker method (cold water): Submerge the sealed fish in cold water, changing the water periodically to keep it cold. Avoid warm or hot water.
• Avoid room temperature: Thawing on the counter isn’t recommended.
• Pat dry and cook: Once thawed, gently pat dry and cook promptly.

Always review any package directions provided with your specific item, as guidance may differ by product and size.

Roasting is a simple, flexible approach that works for many whole fish.

1. Prep: If needed, clean and scale; then rinse and pat dry.
2. Season: Lightly oil, salt, and pepper; add herbs, garlic, citrus, or aromatics inside the cavity.
3. Score skin: Make a few shallow slashes to help even cooking.
4. Cook: Roast on a lined sheet or in a baking dish until the flesh is opaque and flakes easily. Cooking time varies by size and species.
5. Rest and serve: Let it rest briefly, then lift fillets off the bone.

Grilling or steaming are also popular. For frozen items, follow any package directions for best results.