How to select a good fish

Trust your senses, grasshopper. That’s how you select a good fish at the fishmonger. First, look the fish right in the eyes. The eyes should be clear and dark as though it’s looking back at you. No white or milkiness. Then look at the scales. They should be bright and colourful. If there’s any dullness to the fish then it’s old. The same goes for the gills; they need to be bright red. Ok, it’s touch time. The fish should feel firm, not soft: your fingertip shouldn’t leave an impression. (Also, the fish shouldn’t look or feel slimy.) And finally, take a whiff. A fresh fish won’t smell fishy. If the fish passes all these sensory tests, then ask the fishmonger to clean it for you and cook your newfound delight within a day or two.

Food Fact brought to you by Farm Credit Canada.

Sources:
http://italianfood.about.com/cs/italianfish/ht/
Selectfish.htm?terms=fish+selection
http://www.kondogyotaku.net/process.html

Back | More Food Facts