Sorry, I did not read the article closely enough as DH was talking to me and I made a redundant comment.
Another note for those who are not used to cooking fish. The strong fishy smell you get in the house when cooking fish can be caused be cooking fish at too high a temperature.
I for one only purchase wild caught, fresh fish if possible. If you are buying local fish, look for fish with a firm flesh (does not leave indentation when poked), eyes should be clear and not cloudy or sunk in. It also helps to give it a smell. If it smells too strong, it is probably not fresh and will have a strong odor when cooking and a strong taste. It may defeat the purpose, but for oily types of fish, it will be milder, if you do not cook with the skin and strip out the really dark flesh that looks more brownish.
Growing up in Florida, we went fishing frequently. As an adult, I moved to Portsmouth and was thinking, "Wow, more fresh fish!" The first fish market, I visited had mostly fish with cloudy, sunken eyes and the proprieter had the gall to tell me the fish had been caught that morning. He had a store full of customers, and I politely informed him that I grew up in a fishing family and knew that fish with cloudy, sunken eyes had been caught several days ago and definitely were not fresh. Many of his customers walked out with me.
- 3/3/2009 8:49:03 PM