On a buffet..client has ordered our simple Pig Roast, 100# pig and we usually cook off some butts and tuck them under the pig to assure plenty of "pick'ins" to go around...Hawaiin type side dishes...but she also wants to add whole fish also to be served from buffet. We attempted to talk her into portions served from chaffer which would be a cleaner/nicer presentation and perhaps a whole fish cooked as décor or prop piece only. No go..she wants to let guests eat from whole fish(s) w/our chefs serving that fish. Im at a complete loss at how to pull this off and still have it look presentable after the first 20 people thru the line. 100 +- guests...and to have buffet line run smooth and quick as there is a bit of a time crunch b/c there is a fire show scheduled following dinner.
questions I have...Im not a chef!! And although our chef is very good he is not real comfortable serving a whole fish either.
Would you use snapper? Any good Hawaiin recipes? thought of Banana leaves just not sure of proper seasonings? And how do you suggest it should be served. Im assuming cooked, fillet then sort of put the fish back together then serve.....Im really at a loss and any and all suggestions would really be appreciated. Thanks so much.
Oh forgot to add.....this will not be a separate station ( room size prohibits) this will be served from 1 buffet which includes pig,side dishes and décor. Anyone have photos of whole fish from buffets?