Here's what to look for when judging the quality of fish fillets and steaks: The surface should have a moist sheen with no hint of a film...
Here’s what to look for when judging the quality of fish fillets and steaks:
The surface should have a moist sheen with no hint of a film or slime.
The coloration on white or pale steaks or fillets should be cherry red and not brown. Irregular red coloring on white fillets or steaks may indicate mishandling when caught.
The fish should look slightly translucent. Fish that look opaque may not be fresh or may have been frozen improperly.
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The fish should be dense with no gaps between the flakes anywhere on the steak or fillet.
“Fish & Shellfish: The Cook’s Indispensable Companion” by James Peterson