It is important that you observe how the particular shop stores and displays the fishes they sell. Fish should be stored properly resting or partially buried in ice under sanitary conditions. Whole fresh fish have gills that are still pink or red. The fishs eyes are clear and shiny and its scales are reflective. If the fish has already been precut into filets or steaks, it should not be brown or dry and it should be moist.
Cooking fish and seafood can be easy if you know what you are doing, Here are some tips to help you buy and cook your fish.
* Never use water from close proximity marinas, municipal or industrial discharges, always use potable water.
* To thaw frozen fish or seafood, thaw slowly in the refrigerator for 24 hours.
* Cook it as soon as possible to minimize the loss of juices.
* Cook it as soon as possible to minimize the loss of juices.
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