How To Select A Fish & Estimate The Cooking Time

These's nothing worse than overripe fish. How to avoid it. And how long to cook what you buy.

Difficulty Level: easy Time Required: 5 minutes

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Here's How:

1. Trust your senses.
2. Look the fish in the eyes. They should be clear and dark, as if it's looking back at you. No white at all.
3. Look at the scales. They should be bright, and colorful. If the fish looks dull it's old.
4. Check the gills. They should be bright red.
5. Touch the fish. It should feel firm, not soft, and your fingertip shouldn't leave an impression.
6. Nor should most fish feel or look slimy.
7. Sniff deeply. A fresh fish won't smell fishy.
8. Does it pass inspection? Have the fishmonger clean it for you.
9. Fish is perishable, so cook it within a day or two.
10. To determine cooking time:
11. Measure the fish at its thickest point; calculate 10 minutes for every inch (2.5 cm) of thickness.
12. For example, roast a 4-inch thick fish 40 minutes, or grill a 2 1/2-inch thick fish 25 minutes, about 12 per side.
13. Empirical methods for determining doneness:
14. Stick a toothpick into the thickest part of the fish, near the backbone. If the flesh is no longer translucent and flakes easily, it is done.
    

Tips:

1. Remember, the fishmonger's job is to sell fish. Trust is fine, but keep your eyes open.
2. Make sure the fish has been cleaned when you buy it, or clean it yourself. The guts of a dead fish will taint the flesh around them.
3. Don't overcook the fish, lest it become dry and its texture suffer.
   

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• Italian fish recipes.
• Tips on Grilling Fish