Fish Market by Kathy Hunt

Author:Kathy Hunt [Hunt, Kathy]
Language: eng
Format: epub
Publisher: Running Press

Chapter

5

Firm, Flavorful Fish

Firm, flavorful fish are an eclectic and fascinating bunch. Among them are a fish that croaks like a frog, one that looks like a monstrous sea creature, and another that resembles a stunning work of art. Two from the group—mahi mahi and striped bass—rank as important sport fish while another, char, is one of the environmentally safest farmed fish around.

The dissimilarities don’t end here. These fish may live in cold, temperate, or tropical regions, or lakes, rivers, or oceans. They range in weight from one to two hundred pounds and in length from twelve inches to six feet. Their skin varies in color from iridescent silver to red or blue-green. Their flesh ranges from stark white to deep red when raw. When cooked, they could be bright white or deep pink.

What the fish in this chapter share in common are texture and taste. They have firm flesh that, while moist, is not terribly fatty. The flesh itself is blessed with a sweet savoriness that satisfies seafood lovers and caters to those who abhor fishy fish.

Flexible and flavorful, these fish perform well with most cooking techniques. You can bake, broil, grill, panor deep-fry, poach, roast, sauté, sear, or steam them with great success. In the case of char and croaker, you can even smoke the fish (page 102).

While none of these fish are particularly oily, they remain quite perishable. You should refrigerate whole fish in crushed ice for a maximum of two days. Most fillets and steaks should likewise be stored in ice in the refrigerator for up to two days.

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