/ck/ - Food & Cooking

[Anonymous No.11203688]

Real question: how the hell do you guys pick your fish and how does a noob like me know what to look for?

[Anonymous No.11203742]

>>11203688
By looking for what's fresh. The fish's skin should be vibrant and colorful. The eyes should be clear. The gills should be red. Those are signs of freshness.

Dull colors, cloudy and/or sunken eyes, and brown gills are signs the fish is not fresh.

If you can touch the fish even better: fresh fish will feel firm to the touch. If you press lightly on the skin and release then it should spring back. If you touch the fish and it doesn't spring back after you remove your finger it's not fresh. Also, the smell: Fish should have an "ocean" sort of smell. If it smells funky or "fishy" then that's not a good sign.

[Anonymous No.11203780]

>>11203742
nice info

[Anonymous No.11203816]

>>11203688
If you look at the fish and think, "Wow! That looks like a live fish!" it's probably good

if you look at the fish and think, "Wow! That nibbers been dead since 2016, just like Elvis" it's probably bad.

[Anonymous No.11203820]

I catch mine from the lake.

[Anonymous No.11203821]

>>11203742
>Hey fishmonger this fish smells too fishy

[Anonymous No.11203829]

>>11203742
To add onto that, if they won't let you touch it, ask to smell it. Fresh fish smells lightly of the sea but as it ages you'll get a stronger "fishy smell."

For steaks and fillets that are already cut or packaged, look for consistent color, firm flesh, and if there's any liquid or residue on them they should be clear (not looking bloody or milk/opaque).

[Anonymous No.11203837]

>>11203821
>doesn't understand fish
>acts like an asshole anyway
State of this fucking board...

[Anonymous No.11203846]

>>11203742
I thought this was Marco pierre white pasta, well done Anon.