What You Should Look At When Buying Fish

The assortments of fresh fish extends gradually on markets. They are usually offered whole, in steaks or fillets. So how to buy fish and what are the tricks to know when choosing the right fish to buy?

A good fishmonger will provide you with fresh fish only (good smell, bright eyes – smooth and shiny – firm flesh – red gills).

Once purchased, fresh fish should be placed as soon as possible in the refrigerator. We must remove packaging, rinse fish possibly with cold water, dry with paper towels, spread it on a plate or dish, cover tightly, but without pressing it.

Whole fish should be rinsed thoroughly inside. Refrigerators are generally a few degrees higher temperature than the cold of fishmonger refrigerator room , the fish which is just above freezing.

Therefore it is advisable to purchase fish shortly before use, especially in summer. It is then preferably carried in a insulated bag and cook the next day at the latest.

Fresh fish, vacuum packed

Observe use-by dates. Remove the packaging sheet 20 minutes before preparing the fish. Dry with a paper towel.

Avoid at all costs well trimmed fish and presented in beautiful decorated coolers, roasted with thyme and bay leaf. They are not made to help you cook them but for you to spend bucks and swallow snakes. This is the ultimate step before going to trash.

Buying frozen fish

The term frozen is for small parts (fillets, steaks, steaks, small whole fish) and the designation for large frozen pieces (whole salmon). Before buying take the opportunity to look at the label that will let you know if the fish is wild or farmed, and will also tell you his fishing spot.

If the fish is to be poached, there is no need to thaw before cooking. If it is to be sear or sauteed, it will thaw in the microwave just before cooking and you have to drain and wipe it if necessary. Large pieces of frozen fish (whole salmon) need to thaw in refrigerator 24 hours before.

Read the 2 others parts of this mini-guide:

• The classification of fish – Fish guide 1/3
• 8 essential criteria tu judge the freshness of fish – Fish guide 2/3

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