It is important that you observe how the particular shop stores and displays the fishes they sell. Fish should be stored properly resting or partially buried in ice under sanitary conditions. Whole fresh fish have gills that are still pink or red. The fishs eyes are clear and shiny and its scales are reflective. If the fish has already been precut into filets or steaks, it should not be brown or dry and it should be moist.
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy.
* It is better to undercook the fish a bit than overcooking it.
* If you don't oil your grill, the fish will stick, and break apart when you try to remove it.
* You can place fish directly on the grill, but if you do this, use a firm fleshed fish, like grouper, tuna, swordfish, or salmon.
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