This is another segment in our Fish Master Class on how to select a fresh fish fillet.
A reputable fish monger keeps a very clean store, it’s odor free and has lots of fresh ice in the case with the fish on top and good drainage below. Look for a busy store, which means quick turnover and fresh fish.
Qualities of Fresh Fish
Good quality, fresh white meat fish is moist, no cracks in the flesh, somewhat opaque, and has a fresh clean smell. Avoid any fillets that appear dry, cracked, have pooling water, a funky/fishy smell or the flesh is turning a chalky white.
In a dark-fleshed fish, such as salmon or tuna, look for the same qualities as above, but with vibrant color, tuna is almost red and salmon a bright orange to somewhat of a melon color. Avoid any fillets that appear dry, cracked or the flesh is turning a dark color.
Purchase your fish fillets the day of or day before cooking. Keep wrapped in the back of the refrigerator on the bottom shelf.
See our post on roasting these beautiful cod and salmon fish filets.
Watch the video here.
Next week, we demonstrate how to remove the skin from a fresh fish fillet.