how to recognize and cook fresh fish

How to recognize and cook fresh fish

I have to start saying that the fish is only supposed to be eaten when fresh (and at least restaurants should only serve fresh fish). It is easy to learn how to recognize fresh fish. It is even easier if we are looking at the whole fish. The first clue is the smell. Unfortunately what people call “the typical fishy smell” is instead a sign of a fish that is NOT fresh, and shouldn`t be eaten. Every fisherman can tell you that fresh fish has a light “marine” smell, particular, but never unpleasant. The look is shining, metallic. The body is firm. The scales are close to the body. The color is bright. The eyes (very important) are clear, transparent and protruding, with a black pupil. If instead we are looking at a fillet, the only clues we have, are: smell, color of the flesh, and firmness. If it smells, if it has a “yellowish color”, or it is soft and fall apart ….it is NOT fresh.

For me, as a chef, the best way to cook a fresh fish is by cooking the whole thing in the oven or on the grill. If it is on the grill, you have to remember not to take off the scales, because they will protect the fish to burn from the high heat.  If you cook it in the oven have the scales removed. The process is easy: stuff the “empty belly” with herbs like parsley, oregano and some slices of lemon or lime. Using a brush spread some olive oil all around the fish. In a flat oven pot, spread a layer of thick sea salt. Then place the fish on it. Sprinkle some salt on the top of the fish. Put the pot in the oven at 370F for 45 minutes. Remove it from oven, and your fish is done. Serve on plates removing the skin and the bones. Add some olive oil, some shredded parsley (a bit of lemon if you like), and enjoy…