Shopping for Fish
The first order of the day when shopping for fresh fish is … if the
market smells fishy, get out. A ‘fishy’ aroma is a dead giveaway that at
least some of the fish in the market has been dead too long to still be
considered fresh. If the market smells clean and fresh, by all means, go
inside and take a good long look. Are the eyes dull or sunken? Are the
scales dry or beginning to curl away from the skin? If so, make another
selection. Regardless of the species, fresh caught fish do not emit an
offensive odor. The eyes are clear, bright and shiny. The skin and
scales are moist and the fins are pliable.
To be absolutely certain of putting the freshest fish on your table,
shoppers should focus on learning which species of fish are native to
their specific geographic areas and which species are farm raised or
shipped in. The good news is with modern rapid transportation shipping
methods, consumers have a broader range of fresh fish options but local
varieties are still the best bet for freshness.
Contrary to the beliefs of some, all fish are not created equal, and
not all fish are suitable for consumption. Oily fish, such as salmon,
bluefish, tuna, mullet and mackerel are higher in omega 3 fatty acids
and other antioxidants than some of their aquatic neighbors. Many
non-edible fish have become unsuitable to for eating because of humans
themselves. Mercury and other toxins dumped into rivers and oceans have
rendered some, especially certain shellfish, unsafe for human
consumption.
Oysters and clams, for instance, have been widely enjoyed in their
raw state for centuries. However, the few restaurants that still offer
oysters or clams on the half shell have signs posted on walls and in
menus warning that consumption of raw shellfish could be hazardous to
your health and may even cause death. Ecologists and marine biologists
are working diligently to reverse the growing problem of contaminating
waterways and restoring the pristine conditions which would result in a
greater source of seafood that is safe to eat.
Fear not, however, there are plenty of edible shellfish, salt water
and fresh water fish to satisfy the tastes of any seafood lover. Seafood
can be prepared in any way imaginable – steamed, broiled, baked, fried,
barbecued, boiled and even uncooked sushi or cerveche style.
One popular method of serving seafood is to spice it up with curry.
Curried shrimp, crab and snapper and curried fish stew are Caribbean
favorites. In Asia, where curry reigns supreme, curried seafood dishes
include fish kofta curry, an all time favorite made with white fish that
is boiled, deboned then shaped into balls and fried, tomatoes, onion and
garlic along with specially blended Indian curry.
Larger meaty fish are the best choices for steaming or for use in
dishes such as gumbo or seafood jambalaya. The muscular flesh holds
together better and the flavor of the herbs and spices used in the
preparation process are more pronounced. Halibut, turbot, orange roughy,
catfish and cod are excellent choices for steaming as are grouper, basa
and snapper. Tilapia, a light tasty species, most often farm raised, is
extremely versatile. Whether baked, broiled, fried or used in a stew or
soup, tilapia seems to morph into whatever is required to make the dish
delicious and satisfying.
There are countless other species of fish that are suitable for
steaming. Each species has its own distinct taste and texture. The key
to finding the steamed fish you like best is to remember to look for
firm, meaty varieties. If, like many, you aren’t familiar with the
various species in your area, don’t be shy. Visit your local fish
market; tell the staff what you want to do and ask for suggestions. They
will never lead you astray and will most likely suggest side dishes,
wines and other accompaniments to make your meal even more enjoyable. |
