Many people are afraid to cook fish at home because they think it’s too fragile. Knowing a few simple facts can change this attitude forever and bring this lovely and nutritious dish into your home cuisine.
Buying the Fish at a Trustworthy Market
The people handling your food are as important as the food itself. Shopping in a market with a clean environment, a good reputation and employees that follow safe handling practices is crucial in securing good, safe food products to eat.
The Fish Should Look and Smell Fresh
Then use your senses to take a good look at the fish itself. It should look fresh and it should smell fresh. If it has a strong “fishy” smell, don’t buy it. That can be an indication of how long it has been out of the water and/or if it was stored at cold enough temperatures. If you are buying a whole fish, its eyes should be clear and not sunken in. The gills, the skin and the fins should all be moist and elastic. Pressing your finger on the skin of the fish should not leave a dent. It should be firm and nothing about the fish should look saggy or limp. The inside of the gills should be a reddish color and the fish should not be torn.
Buying the Fish as Close to The Time of Preparation as Possible
If you need to buy it the day before, it’s important to keep it as cold as possible. Every two degrees that the temperature of your fish raises is like a day of aging. When you get home, a whole fish can be stored in shaved ice. If you have filets, you can put them inside a thick plastic bag and put that on ice.