THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Chinese welcome new year in a whole fish way

Serving fish with the head and tail on (like steamed tilapia, above) is a Chinese New Year tradition . Serving fish with the head and tail on (like steamed tilapia, above) is a Chinese New Year tradition . (wendy maeda/globe staff)
By Kimberly W. Moy
Globe Correspondent / February 14, 2007

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

For home cooks with access to a Chinese supermarket -- or any market that sells whole fish -- Chinese New Year dinner isn't an overwhelming task. The most challenging part of serving a whole fish is gutting it. That's done before you leave the store. (Full article: 762 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass