What to Watch for When Buying Fish
Buying fish Is it fresh? This is the most important thing to look for when buying fish.
Getting fish of poor quality is the best way to ruin a meal before it is even started.
Here are few things to look for when buying fish.
Fresh Fresh fish should have a moist appearance.
It should not have a dried out look or yellowish tinge.
The eyes on whole fish should be full and clear, not concave or milky white.
The gills on very fresh fish are red to pinkish red.
With age they will eventually turn gray and then brown.
The skin should be shiny and colorful, not dull or dried out.
The scales of the fish should hold on to the skin firmly, and when you touch the flesh it should be firm, not mushy.
Whole fish with broken fins or tails have probably been previously frozen.
Fillets and steaks should not be slimy or mushy but rather firm to the touch.
The most important test is the smell test.
Smell for strong odor.
On whole fish pay special attention to the gills and the belly cavity.
If there is any off odor reject it.
Frozen Make sure frozen fish is rock hard.
If defrost cycles on retail cases are not working properly the fish closest to the customer can thaw slightly.
Feel the package.
Watch for brown spots or white cottony areas.
This is a sure sign of freezer burn.
Ice or excessive frost in the package means that the package has been thawed and refrozen.
Fish should not be thawed and refrozen if possible.
This will cause a loss of texture and flavor.
How much fish to buy Whole When you buy whole or round fish you are buying it just as it comes from the water.
These fish are about 45% edible, depending on the species, and you should allow about 1 pound per person.
Drawn have only the innards removed.
The head and tails are left intact.
They are about 48% edible.
Allow about 1 pound per person.
Dressed or pan dressed are cleaned, scaled and headless.
They are about 67% edible.
Allow about ¾ pound per person.
Fish steaks are a cross section of the fish.
Larger fish are usually used for this.
In most cases they are about 84% edible.
Allow about ½ pound per person.
Fillets should be boneless but they could still have the skin on.
They are about 95 % edible.
Allow about 6 -8 ounces per person.
Getting fish of poor quality is the best way to ruin a meal before it is even started.
Here are few things to look for when buying fish.
Fresh Fresh fish should have a moist appearance.
It should not have a dried out look or yellowish tinge.
The eyes on whole fish should be full and clear, not concave or milky white.
The gills on very fresh fish are red to pinkish red.
With age they will eventually turn gray and then brown.
The skin should be shiny and colorful, not dull or dried out.
The scales of the fish should hold on to the skin firmly, and when you touch the flesh it should be firm, not mushy.
Whole fish with broken fins or tails have probably been previously frozen.
Fillets and steaks should not be slimy or mushy but rather firm to the touch.
The most important test is the smell test.
Smell for strong odor.
On whole fish pay special attention to the gills and the belly cavity.
If there is any off odor reject it.
Frozen Make sure frozen fish is rock hard.
If defrost cycles on retail cases are not working properly the fish closest to the customer can thaw slightly.
Feel the package.
Watch for brown spots or white cottony areas.
This is a sure sign of freezer burn.
Ice or excessive frost in the package means that the package has been thawed and refrozen.
Fish should not be thawed and refrozen if possible.
This will cause a loss of texture and flavor.
How much fish to buy Whole When you buy whole or round fish you are buying it just as it comes from the water.
These fish are about 45% edible, depending on the species, and you should allow about 1 pound per person.
Drawn have only the innards removed.
The head and tails are left intact.
They are about 48% edible.
Allow about 1 pound per person.
Dressed or pan dressed are cleaned, scaled and headless.
They are about 67% edible.
Allow about ¾ pound per person.
Fish steaks are a cross section of the fish.
Larger fish are usually used for this.
In most cases they are about 84% edible.
Allow about ½ pound per person.
Fillets should be boneless but they could still have the skin on.
They are about 95 % edible.
Allow about 6 -8 ounces per person.
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