Entertain with passion
with Chef Marc Miron

There's nothing fishy about fresh fish

The gills of a fresh fish should be pink or red, not brown.

Pan-fried or barbequed fish sounds like a good idea but when checking out the fish counter, how do you know if it's fresh? It's not that difficult, really.

Use your eyes - Choose filets that are moist, without bruises and free of drying or browning around the edges. Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red, not brown, gills that are firm. Look at the blood vein, as well. Again, it should be red, not brown.

Use your finger - Look for firm flesh that springs back when pressed gently with your finger.

Use your nose - If it smells fishy, it's likely seen better days--or at least a couple too many. Fresh fish should be odour-free, whether it's a whole fish or a filet.

Use your common sense - Buy fish--and any seafood--only from reputable sources.

Cooking tip: Do not overcook your fish! For example, a salmon filet should take about four minutes on each side on the barbeque. Keep in mind that when you take it off the grill, it will continue to cook.

Amitiée gourmande
Chef Marc
Cuisine & Passion
www.cuisinepassion.ca