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Choosing Fresh Fish for Purchase
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Posted Saturday, May 21st, 2005 to User Articles
If you prefer to purchase fish for dining, here are some tips to ensure that your money is spent on the highest quality possible.
Choosing Fresh Fish:
A fresh fish has clear, bulging eyes and bright red gills. Avoid any with sunken, cloudy eyes and faded pink gills. If the fish is very stale, the gills may have even turned gray or greenish-brown. The body of the fish should be firm and springy to the touch, the skin and the scales bright and close-fitting. Fresh has a mild, fresh odor or none at all.
Pieces of fish, fillets and steaks should look freshly cut, the flesh moist and firm-textured, showing no signs of dryness or discoloration. Any visible bones should be firmly embedded in the flesh. With time, they become loose and tend to come away from the flesh.
When you buy frozen fish, make sure it is tightly wrapped and that the wrapping is moisture and vapor proof. The fish itself should be solidly frozen, clear in color and free of ice crystals, with a mild fresh odor. Discoloration, a brownish tinge or a covering of ice crystals all indicate that the fish may have been thawed and refrozen. It is important that the surface of breaded fish should be dry and crisp.
Storing Fish:
Store fresh fish loosely wrapped in the refrigerator and cook it within a day. Bought frozen fish which is not to be used immediately should be stored in the freezer in its original wrapping. Do not thaw and refreeze it. Freezer storage time are as follows: fillets and steaks from lean fish (cod, haddock flounder, sole) up to six months; fillets and steaks from fat fish (bluefish, mackerel, perch, bass, salmon), up to 3 months.
Thawing a Frozen Fish:
In many cases, fish can be cooked from its frozen state. Unwrap and cut frozen fillets into equal size portions with a serrated knife. (Frozen fillets will require a little longer cooking time than fresh fish.)
The best way to thaw frozen fish is to leave it in the refrigerator, still in its original wrapping , just until portions can be easily separated. Or you can under cold running water. Thawing fish at room temperature can cause sogginess and spoil the texture; breaded fish should be cooked while it is still frozen. Thawed fish should be drained well, blotted dry with paper towels and used immediately.
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