Buying Fish Fillets

The most important factor in cooking fish is the selection of the fish.  Although recipes may call for a specific fish, keep in mind that it may not be available the day you go, or it may not be from a sustainable source.  Rather than going to the fish counter with a very specific fish in mind, ask for help in choosing something similar for how you want to prepare it.

• Look and smell.  You want to look for fillets that are firm, glistening, and moist.  The look of the fish counter itself can tell you a lot – make sure it is clean and well maintained.  Definitely avoid any fish that looks like it might be in a puddle of juices or has an inconsistent coloring.  Feel comfortable asking to smell the fish.  It should have no odor, or at least smell like seawater.  If you don’t feel comfortable doing that, you can always open the package a little after it has been handed to you so you can give it a test before leaving the store.
• Ask the fishmonger.  This is a common suggestion you are probably already familiar with, but for good reason.  They will know what is fresh, sustainable, and a good value.  (If you want to check out the sustainability of a certain fish beforehand, or while at the store, check out Seafood Watch® from the Monterey Bay Aquarium.)  The fishmonger is also a great resource for recipes.  Ask them how they like to cook the fish.  You’ll probably get some great ideas for future meals.
• Decide how much to cook.  If you do not have a specific recipe in mind, a general rule of thumb is that 1 ½ pounds will serve four people.  That works out to four 6-ounce servings.  So, you can increase or decrease the amount you buy accordingly.
• Have it packed on ice.  Whatever you select, it is a good idea to have the fishmonger pack the fish on some ice so it stays as fresh as possible until you get it home.  Fish is one of the most perishable items you can buy, so even if you will head straight home after shopping, it is still a good idea.
• Properly store fish at home. To keep it fresh at home, especially if you want to keep it for up to a day, place the fillets in a zip top bag and then place the bag either on top or under some ice.
• Buying frozen fish.  Frozen fish can be a convenient alternative, especially for thin fillets — a lot of times thicker fillets and steaks do not compare well to their fresh counterparts.  We like to purchase frozen fish in clear packaging where we can see what we are buying.  The packaging will have instructions for defrosting that often suggest thawing overnight in the refrigerator.  For thin fillets, though, you can also easily defrost the entire package under cold running water in about 30 minutes.