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How to Buy Fish




Source of Recipe


Marla


List of Ingredients




HOW TO BUY FISH



Recipe



According to Martha's friend Steve Schafer of Wild Edibles, buying fresh fish is simpler than you think. Just keep these guidelines in mind:

A fresh fish should have:
a nice sheen
a briny "sea" aroma
springy flesh

A fish should not have:

a "fishy" odor
cloudy eyes

Ask your fishmonger where and when the fish was caught, gutted, and cut, and ask for some serving suggestions as well. Remember, practice makes perfect.

Types of Cuts

Steak: A cut made straight across the backbone through the whole fish.
Fillet: Usually boneless (with the exception of tiny pin bones found in freshwater fish), to fillet a fish, cut along the backbone toward the belly.
Butterflying: To butterfly a fish, remove the tail and spine; open the fish leaving the meat intact and the fish is ready for stuffing.
In the Round: A fish left whole; they are occasionally gutted for retail.