I had coffee with my son Geoff Wednesday and he said, “Dad, I would like to eat more fish but I don’t know how to buy it. Why don’t you write about how to buy fish? I’d bet a lot of people are interested”. So, if you like to eat fish and haven’t caught any to eat lately, here is a guide on how to buy fish, preserve it from the store to the stove and some general guidance on how to cook it.
Buying fish
Ask your local fishmonger (a word of British origin that means fish dealer) how old the fish is you are interested in buying. I often ask what is fresh today, what just came in. Fish dealers, whether at the supermarket or local fish market in your town, expect customers to ask questions. And, they have every reason to be honest because if they say it is fresh, you buy it and it is not fresh odds are you will not be a customer very long. So do not be afraid to ask questions.
Secondly…the old adage is true… if it smells like fish, it is not fresh. When fish starts to decompose (or rot) bacteria forms and the fish starts to stink or smell fishy. Fresh fish should has a water or ocean smell but not a fishy smell. If the fish is just starting to smell you may not be harmed by eating it, however, as we have all experienced, it will stink up your house when cooking. At a fish counter it is OK to ask to smell the fish and it is a common customer request.
Next, look at the fish. Gian Russo, seafood team leader at Wholefoods in Garden City, said, “If the fish is a white fish like cod or haddock, it should be bright white in color not off white or grey. Also check the texture of the fish. It should be firm not mushy or soft looking”.
In summary Russo says, “You buy fish based on smell, looks and texture.”
When looking at steaks like sword fish the blood lines should be sharp and defined. If the fish is whole look at the eyes, they should be bright and clear. Overall the fish should look metallic and clean, if it is dulled or has discolored patches it is not fresh.
How to preserve fish
Fish live in the water where temperatures are colder than the air. They are use to low temperatures that is why they should be iced when caught on the water. That is why you see it on ice or in ice at the fish counter. So, it is also important to keep fish cold when you bring it home.
Fish (to stay fresh) should be arriving at your market in 24 to 36 hours from the time it is caught. Ideally, it should spend no more than three days in the market and in your refrigerator combined. That’s why it is important for fish markets to have local resources to buy from. Gian Russo says “You should plan on keeping it no longer than 48 hours at home”. My wife and I usually try to eat the fish we buy the same day it is purchased (or caught).
Here are a few tips from the Wholefoods web site on how to transport and preserve fish from the market:
Separate raw seafood from other groceries in your cart, shopping bag and refrigerator or freezer.
All seafood should be refrigerated or frozen as soon as possible after it is purchased.
As a general rule, refrigerated seafood should be used within two days. Live crabs and lobsters should be cooked the same day.
Seafood should be marinated in the refrigerator, not on the counter at room temperature. Discard the marinade after use, as it may contain food-borne bacteria. Do not put it on any other foods unless they will be cooked.
When cutting raw seafood at home, give that wooden cutting board the old heave-ho and instead choose a plastic one, which is less likely to harbor illness-inducing bacteria.
Wash all cutting boards and utensils with hot, soapy water before and after they come in contact with raw seafood. Make sure all seafood is fully cooked at the proper temperature.
Cooking fish
Cooking time for fish is very important. Most people have a tendency to overcook fish. Once this happens the meat loses natural moisture and it gets tough. The general rule is cook fish 10 minutes per one inch of thickness (no matter what the cooking method). I generally bake at 400 degrees. My wife and I usually split 1.25 to 1.5 pounds of white fish filets (cod, haddock, halibut, etc.). I usually cook it for about 15 minutes depending on the thickness.
Family ice fishing training
As of last weekend, a limited number of spaces were still available in the Department of Environmental Management’s Family Ice Fishing Training workshop to be held on Saturday, January 30. Sponsored by DEM’s Aquatic Resource Education Program, the workshop will take place from 9 a.m. to noon at the Carolina Trout Hatchery in Carolina. The workshop is open to adults and children age six and older. All materials and hot chocolate are provided, and registration is required. Cost is $7 per person or $5 each for families of three or more. Call Kimberly Sullivan at DEM’s Division of Fish & Wildlife at 539-7333 to register or for more information.
Striped bass seminar
Shallow Water Striper University is still taking reservations for the March 12th to 14th event. The seminar is being held at the Sheraton Motor Inn in Warwick, RI, the total cost for the three day event is $89. The entire seminar focuses on how to find and catch more striped bass. Twelve local experts show and explain how they catch striped bass. To register send check to Shallow Water Striper University, C/O Wood Boat & Motor, 3630 West Shore Road, Warwick, RI 02886. Attention Debbie Wood. This is a unique opportunity to see firsthand how certain baits should be used, rigged, and worked in the water. The educational value of this seminar series is priceless.
Captain Dave Monti has been fishing and shell fishing on Narragansett Bay for over 40 years. He holds a captain’s master license and a charter fishing license. Your fishing stories, comments and questions are welcome… there’s more than one way to catch a fish. Visit Captain Dave’s No Fluke website at http://www.noflukefishing.com/ or e-mail him at dmontifish@verizon.net .
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Photo A Gian Russo
Fishmonger Gian Russo from Wholefoods in Garden City says you buy fish based on smell, looks and texture. Gian (who is the store’s seafood team leader) holds an Atlantic salmon farmed especially for Wholefoods customers.
Buying fish
Ask your local fishmonger (a word of British origin that means fish dealer) how old the fish is you are interested in buying. I often ask what is fresh today, what just came in. Fish dealers, whether at the supermarket or local fish market in your town, expect customers to ask questions. And, they have every reason to be honest because if they say it is fresh, you buy it and it is not fresh odds are you will not be a customer very long. So do not be afraid to ask questions.
Secondly…the old adage is true… if it smells like fish, it is not fresh. When fish starts to decompose (or rot) bacteria forms and the fish starts to stink or smell fishy. Fresh fish should has a water or ocean smell but not a fishy smell. If the fish is just starting to smell you may not be harmed by eating it, however, as we have all experienced, it will stink up your house when cooking. At a fish counter it is OK to ask to smell the fish and it is a common customer request.
Next, look at the fish. Gian Russo, seafood team leader at Wholefoods in Garden City, said, “If the fish is a white fish like cod or haddock, it should be bright white in color not off white or grey. Also check the texture of the fish. It should be firm not mushy or soft looking”.
In summary Russo says, “You buy fish based on smell, looks and texture.”
When looking at steaks like sword fish the blood lines should be sharp and defined. If the fish is whole look at the eyes, they should be bright and clear. Overall the fish should look metallic and clean, if it is dulled or has discolored patches it is not fresh.
How to preserve fish
Fish live in the water where temperatures are colder than the air. They are use to low temperatures that is why they should be iced when caught on the water. That is why you see it on ice or in ice at the fish counter. So, it is also important to keep fish cold when you bring it home.
Fish (to stay fresh) should be arriving at your market in 24 to 36 hours from the time it is caught. Ideally, it should spend no more than three days in the market and in your refrigerator combined. That’s why it is important for fish markets to have local resources to buy from. Gian Russo says “You should plan on keeping it no longer than 48 hours at home”. My wife and I usually try to eat the fish we buy the same day it is purchased (or caught).
Here are a few tips from the Wholefoods web site on how to transport and preserve fish from the market:
Separate raw seafood from other groceries in your cart, shopping bag and refrigerator or freezer.
All seafood should be refrigerated or frozen as soon as possible after it is purchased.
As a general rule, refrigerated seafood should be used within two days. Live crabs and lobsters should be cooked the same day.
Seafood should be marinated in the refrigerator, not on the counter at room temperature. Discard the marinade after use, as it may contain food-borne bacteria. Do not put it on any other foods unless they will be cooked.
When cutting raw seafood at home, give that wooden cutting board the old heave-ho and instead choose a plastic one, which is less likely to harbor illness-inducing bacteria.
Wash all cutting boards and utensils with hot, soapy water before and after they come in contact with raw seafood. Make sure all seafood is fully cooked at the proper temperature.
Cooking fish
Cooking time for fish is very important. Most people have a tendency to overcook fish. Once this happens the meat loses natural moisture and it gets tough. The general rule is cook fish 10 minutes per one inch of thickness (no matter what the cooking method). I generally bake at 400 degrees. My wife and I usually split 1.25 to 1.5 pounds of white fish filets (cod, haddock, halibut, etc.). I usually cook it for about 15 minutes depending on the thickness.
Family ice fishing training
As of last weekend, a limited number of spaces were still available in the Department of Environmental Management’s Family Ice Fishing Training workshop to be held on Saturday, January 30. Sponsored by DEM’s Aquatic Resource Education Program, the workshop will take place from 9 a.m. to noon at the Carolina Trout Hatchery in Carolina. The workshop is open to adults and children age six and older. All materials and hot chocolate are provided, and registration is required. Cost is $7 per person or $5 each for families of three or more. Call Kimberly Sullivan at DEM’s Division of Fish & Wildlife at 539-7333 to register or for more information.
Striped bass seminar
Shallow Water Striper University is still taking reservations for the March 12th to 14th event. The seminar is being held at the Sheraton Motor Inn in Warwick, RI, the total cost for the three day event is $89. The entire seminar focuses on how to find and catch more striped bass. Twelve local experts show and explain how they catch striped bass. To register send check to Shallow Water Striper University, C/O Wood Boat & Motor, 3630 West Shore Road, Warwick, RI 02886. Attention Debbie Wood. This is a unique opportunity to see firsthand how certain baits should be used, rigged, and worked in the water. The educational value of this seminar series is priceless.
Captain Dave Monti has been fishing and shell fishing on Narragansett Bay for over 40 years. He holds a captain’s master license and a charter fishing license. Your fishing stories, comments and questions are welcome… there’s more than one way to catch a fish. Visit Captain Dave’s No Fluke website at http://www.noflukefishing.com/ or e-mail him at dmontifish@verizon.net .
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Photo A Gian Russo
Fishmonger Gian Russo from Wholefoods in Garden City says you buy fish based on smell, looks and texture. Gian (who is the store’s seafood team leader) holds an Atlantic salmon farmed especially for Wholefoods customers.
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