How you store it

Straight from the Hook into a bucket of fresh sea water.

How you prep it

As soon as you can, scale and gut. Remove the head and rinse with water.

How you cook it

A doubled up sheet of alfoil laid out on a bench. Then throw on a chunk of butter or marj. Sprinkle with lemon pepper seasoning and some lemon juice if available. Wrap it up tightly and chuck it in some hot coals at the edge of a fire. Turn it around after about 10 minutes and leave for another 10.

How you serve it

Pull it out of the coals and let it cool for about 5 minutes before unwrapping it and dig in with a fork. Serve with a lemon wedge.

How it makes your fish As Good As GOLD

I can't see how you could have a fresher fish unless it's cooked on the spot and topped off with a nice cold one!