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Looking for the Perfect Fish | |
Taste Testing Six Fishes | |
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| How to Cook & Eat Fish | Telling Good Fish from Bad | |||||
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Food styling by Stephana Bottom
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Skin
A light coating of sea slime, with the consistency of wet snot, says one chef, can help preserve the fish, so don’t be afraid of it.
Eyes
Always buy a fish with the head so you can check the eyes; they should be clear and bulging.
Gills
Ought to be red; anything that looks
a little more purple
or (gasp) brown is a telltale sign of age.
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Scales
If they’re broken,
it’s likely a sign of age or having
been mishandled.
Flesh
Test the buoyancy by pressing
the fish skin firmly—it should spring back: You don’t want to
leave a mark.
Smell
The oldest trick.
If the fish is cut open, sniff the guts. They ought to smell like the sea; if there’s the slightest whiff of ammonia, forget it.
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