Knowing how to choose fresh fish or seafood is a vital skill for a seafood cook. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is.
| But buying fresh fish is easy if you know what to look for. Here are tips on choosing fresh fish. |
| Eyes: Look for bright, clear eyes. Smell: Look for a light smell like clean water or the sea.Gills: They should be moist, with rich red or pink colour.Scales: They should shine and stuck firmly on the flesh.Flesh: Should be resilient and not give way when you press it with your finger.Skin: Should be tight and have strong coloursIntestines: Should be intact and should not have an unpleasant smell. Also:When the fish is cooked, the backbone separates easily from the flesh, which should have a strong white colour.Live shell-fish are closed, but when they are cooked they should be open.Fresh fish is preserved for a longer time, if the intestines are removed as soon as possible. It can be preserved for 1-2 days in the refrigerator in a dry and closed container. |
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