Question: We are trying to eat more fish. Do you have any buying and storage tips?
Answer: Meijer has an excellent fish counter. Here are some buying tips:
· Smell the fish: It should have a mild sea breeze odor, not a strong fishy odor. If it smells like ammonia, it may not be fresh
· Whole fish will have clear, bright, and shiny eyes, and the gills will be bright pink or red. Scales should be shiny and stick to the skin.
· Fish steaks and fillets should look moist and fresh.
· Purchase the amount you need. For each serving, allow 1 pound of whole fish (trout, mackerel, etc.) or 1/3 to 1/2 pound fillets or steaks (salmon, swordfish, halibut, sole, etc.).
· Refrigerate the fish and prepare it within 1 to 2 days.
When buying frozen fish here are some tips:
· Packages should be solidly frozen. Check to see that the box is firm and square, showing no signs of thawing, refreezing, or ice crystals. Lumpy packages and ice crystals can be a sign of fish that has been thawed and refrozen.
· To thaw frozen fish, defrost in the refrigerator. Do not refreeze.
· Use frozen fish within 3 months.
When buying fresh or frozen fish:
· Do not have cooked fish products come in contact with raw ones.
· Buying canned fish that are packed in water versus oil. Drain the product in a strainer; then run cold water over it and squeeze out excess water.
Sat, February 20, 2010
by Janine Faber