How to Buy a Fish

How to Buy a Fish Looking for Mr. Goodfish Hey, American cook. Oh, you look a little uncomfortable. Oh, I see. Don’t quite know what to make at that fish? Well, neither the most Americans. But, you’re willing to follow a few basic steps, you can greatly increase your chances of making your fresh fish fantasy come true. Step one, check out where your fish is from. Sustainable seafood is a big deal these days and certain wild fish should be avoided with the issues such as over fishing and by catch. Some farm fish on the other hand should be avoided because of health and/or environmental concerns. To get straight on the facts, you should talk to your fish monger. Check out organizations like Seafood Watch and Green Stewardship Council. But whatever you do, avoid imported farm fishing shellfish which can contain chemicals with names longer than your arm. Number two, take a look at the eyes. Although they don’t have to sparkle, cloudy or sunken eyes or a real turnoff and are usually connected to fish that are far from fresh. Number three, the gills should be reddish rather than brown. Four, scales. If present, should be tightly attached. Five, mushiness. There shouldn’t be any whatsoever. Number six. The big one, use your nose. Fresh fish smell vaguely of the ocean or maybe a little like melon or cucumber, but neither whole nor portion fish should ever smell fishy, fFishiness being a sure sign of decomposition. Now once you’re made your selection, be sure to get your price on eyes A.S.A.P. If you know, you’re going to be trolling the fish counter on your next grocery outing, you might just want to bring a cooler along. Remember, every minute your fish sits at room temperature is a minute closer to stinkville. Oh well, it looks like we’ll have to pick this one up in our next episode.