COOKING FISH

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Contributor / 2009-06-30 13:01:35

Fish Tips

The word "fresh" refers to seafood that has never been frozen. That is not to infer that "frozen" is bad. Frozen seafood can be superior in quality to some fresh seafood products, so base your buy on quality.

Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills.

Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell.

Fillets and steaks should be the same and have a fresh-cut, moist appearance with no browning or dryness around the edges.

Don't buy cooked seafood products which are in direct contact with raw seafood products in the display case of your market -there could be cross-contamination.

Store live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers and cover with a damp cloth or paper towel.

Cold equals Quality!

Handling & Storage

Fish can bruise easily, so handle with care. Lift whole fish with both hands and never hold by the tail. Keep your seafood cold. For optimum flavor, texture and nutritional value, store fresh seafood no longer than two days before use.

Tip: When shopping, buy your seafood last and transfer it directly to the refrigerator when you get home.

Fish that is unpackaged should be rinsed under cold, running water and patted dry with paper towel. Store in the coldest part of the refrigerator.