Without a doubt. Decapitation and tail removal allow the juices in the flesh in the main part of the body to leak out during cooking. The head and tail also add flavor and nutrients to the cooking flesh, as well as to the developing sauce or stock. Serving the whole fish with head and tail intact also is prudent because the fish stays warmer on the serving platter, loses fewer juices, and makes a more dramatic presentation.

** Asian Recipes **