Fresh Fillets or Steaks
This is the easiest and best way to buy fish. Don't be afraid to ask at the
fish counter when the fish came in, and don't buy anything more than one day
old -- especially if you don't plan to cook it that night. Look for fish that
is blemish-free and neither slick nor soggy. Fresh fish will be firm and spring
back when touched. The fish should smell subtly of the water from which it came.
If it has a "fishy" smell, it is not fresh. Avoid fish displayed directly on
ice, since the contact can cause quality to deteriorate; ask if there is more
in the back. Buying fish that has been frozen at sea is your next best alternative.
Frozen Fish
When possible, purchase vacuum-packed frozen fish, and look for "once frozen"
on the label. Avoid any fish that has symptoms of freezer burn, such as brown
or dry edges. Defrost frozen fish in the refrigerator overnight.
Whole Fresh Fish
This is the most economical way to purchase fish. When you buy a whole fish,
look for clear, glossy eyes; shiny, red gills; and a firm body, free of any
dark blemishes. The tail should not be dried out or curled. Ask the fishmonger
to fillet the fish and portion it for you. (Most Cooking Light recipes call
for 6-ounce raw fillets or steaks, which yield 4 1/2-ounce portions.) Cook what
you need and freeze the rest. Ask for the bones so you can make fish stock for
soups and stews -- the bones will freeze, and the stock will, too.
Storing Fish
Buy fish on your way out of the store, take it directly home, and cook (or freeze)
it within 24 hours. Keep the fish as cold as possible until you are ready to
cook it by storing it in the coldest part of your refrigerator.
