how long it has been in transit, or how it has
been handled. So it’s important to be able to
recognize good-quality fish when we see it.
But looks and smell can be deceiving. Even
perfectly fresh fish may not be of the best
quality if it has been caught in a depleted state
after spawning. So the ideal solution is to find
a knowledgeable and reliable fish merchant
who knows the seasonality of fish quality, and
buys accordingly. Such a merchant is also
more likely to be selective about his suppliers,
and less likely to sell seafood that’s past its
prime.
It’s preferable to have fillets and steaks cut
to order from a whole fish, because cutting
immediately exposes new surfaces to
microbes and the air. Old cut surfaces will be
stale and smelly.
Handling Freshly Killed Fish
Sport fishermen may not get around to
cooking their catch until it has already