Tips for Buying and Storing Fish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
fresh fish filets or steaks |
frozen fish |
whole fish |
freshly caught fish |
Directions:
1. When buying fresh fillets or steaks, fish should have firm flesh, a moist look and a mild smell. Don't buy fish that looks dried out or has a strong odor. Per person: 1/2 pound pan-dressed or steaks; 1/4 to 1/3 pound fillets.
2. When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor. Frozen seafood can be superior in quality to some fresh seafood products, so base your seafood purchase on quality.
3. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Per person: about 1 pound.
4. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.
5. The word fresh refers to seafood that has never been frozen. Fresh fish is highly perishable and should be prepared within a day or two after it is purchased or caught.
6. For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).
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