Food - Drink
What You Need To Remember When Buying Whole Fish
By HOPE NGO
Until fairly recently, eating whole fish was not exactly common for some Americans, but this dish is now having a moment in restaurants, and has already been enjoyed in other countries for centuries. If you’re looking to take the next step by enjoying whole fish at home, the most complicated step actually isn't cooking, but buying.
British celebrity chef Rick Stein says that when buying a whole fish, you should look for moist and slimy skin (a sign of freshness); whole, clearly defined fins; moist and pink gills; bright clear eyes; and flesh with a firm consistency. Fish for Thought adds that the fish should have a fresh, briny smell of the ocean, not a "fishy" smell.
Another important thing to keep in mind is that you should only buy a fish that can fit in the biggest pan you have. When pan-frying your fish, chef Leo Tsai suggests brushing it with egg white to keep the skin from breaking, and scoring it with deep cuts from skin to bone will reduce cooking time and ensure that the fish cooks through.