INGREDIENTS

INSTRUCTIONS

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What do you need to know when buying fish? Bill Bowers, owner of Jake's
Fish Market in New York City, explains that the closer you are to fish, the
fresher they will be. If you live near the Eastern Seaboard, buy fish from
there, and if you are on the West Coast, buy locally.
Two factors are key: Fresh fish does not have a fishy smell and always keep
fish on ice until you cook it.
Bowers explains that 99 percent of the shrimp eaten in the U.S. has been
previously frozen. Yet it can still say "fresh" on the label because it's
fresh-frozen. Because shrimp varies in size, you can expect about 16 to 20
shrimp per pound. Here's what you should look for when buying fish:
FLOUNDER FILLET: The fish should have no smell. The skin should have a
glistening look. This fish's flesh should be firm.
WHOLE RED SNAPPER: Make sure it's red. It should smell like the ocean.
SALMON: The exterior should have a ruby-red, shiny-bright color. The flesh
should not be splitting up.
WHITE FISH: It should smell like a cucumber.
COD: It is better to eat in the wintertime.
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