No wonder fish is regaining popularity. It is a rich source of protein, vitamins and minerals, and it’s relatively low in calories too.
As more and more exotic species find their way to our shops, the choice of fresh fish has never been better. Most fishmongers are only too willing to clean and fillet fish and to act as cookery advisors too. They will suggest which fish to try as alternatives to your favourites and how to cook them to get the best results.
In general fish requires little cooking; its delicate flavour and texture is easily spoilt. Freezing doesn’t do most cooked fish dishes any good either; sauces dry up and the fish itself becomes mushy, so we rarely recommend doing this. Frozen raw fish keeps well for 2-3 months after which it begins to lose its flavour. Ideally buy and cook fresh fish on the same day, but if this is impossible, remove it from the original wrappings, rinse and dry, then rewrap and store in the refrigerator for up to 1 day.
Choosing Fish :
Really fresh fish is unmistakable. It will look bright and fresh with vivid markings, clean shiny scales, bright eyes and bright red gills. The flesh should be soft and spring back when pressed – ask vour fishmonger for permission before you check this!
Fillets and steaks should look translucent rather than opaque. Avoid fillets and steaks if they look dry and shrivelled. If buying fish pre-packed from a supermarket, check the sell-by date. If buying frozen fish choose solidly frozen fillets in undamaged packets. With the exception of skate and shark, fresh fish does not smell ‘fishy’.
