YumSugar: Fishy Business: How to Choose Excellent Fresh Fish

YumSugar

Fishy Business: How to Choose Excellent Fresh Fish Oct 19th 2012, 12:30 In an ideal world, we'd all have access to a friendly, reputable, neighborhood fishmonger, and could simply leave selecting fish for purchase up to them. Oftentimes these workers are very knowledgable, friendly, and a great resource for tips on both purchasing and consuming the fish at hand. Feel free to ask them questions; it's their job! To determine whether a fishmonger or fish counter is worth buying from (or for selecting any sort of prepackaged fish) try these tips: For whole fish, check: The eyes should be bright, clear, and convex, never cloudy or sunken. If the fish has any noticeable odor, it should be briny and of the sea, like seaweed. Anything noticeably pungent, "fishy," or similar to the scent of a beach at low tide should be avoided, as this indicates decay, and the off-putting aroma will only be intensified by cooking. One of the best indicators of freshness are the gills: they should be bright red. Skin ought to be taut, clean, and glistening, almost as if the fish were still alive. Skin color is not necessarily indicative of the fish's state of decay, as with many varieties the color will fade almost immediately after death. The belly should be taut, not swollen or sunken. A distended or shriveled belly indicates that the digestive enzymes from the fish's gut have broken down and essentially digested some of the flesh. For tips on choosing fresh fillets of fish, continue reading.

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