ABSTRACT
The chapter is divided into: (A) buying guides and cookery methods appropriate for finfish; (B) buying guides and cookery methods appropriate for a variety of shellfish; (C) serving suggestions.
FINFISH Much of the fish sold in the markets today is
cleaned and processed into dressed fish, fillets, and steaks, or even further processed into frozen or canned products. Many fish markets do, however, carry fresh whole fish. Fresh whole or dressed fish (scales, entrails, and usually head, tail, and fins removed) have the following characteristics: (1) firm flesh, (2) fresh, mild odor, (3) bright, clear eyes that protrude from the head, (4) red gills that are free of slime, and (5) shiny, unfaded skin color. Fresh fillets and steaks should have flesh that ap-
Figure 2. Check points for choosing a fresh fish: l - Luster; 2-Eyes; 3-Gills, color and odor; 4-Odor; 5-Flesh; 6-Cavity; 7-Vent.
