How can you tell the quality of a fish?
            Chef's answer
            
                
                    
                        
                
            
        
    
                            Fresh fish should have a mild scent and moist flesh, and appear freshly cut. Don't purchase fish that has a strong, fishy odor. Whole fish should have bright, bulging eyes and bright red or pink gills. Frozen fish should meet the fresh-smell test and have taut packaging with no evidence of ice or blood. 
                    
        Frequently asked Questions 🎓
        
                        
                        
                            
                        
                        
                            
                    
                                    
                
                    
                
                
                    
            
                                            
                
                    
                
                
                    
            
                                            
                
                    
                
                
                    
            
                                            
                
                    
                
                
                    
            
                                            
                
                    
                
                
                    
            
                                            
                
                    
                
                
                    
            
                                    
    
    
         
    
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                                   Soak fish in 1/4 cup vinegar, lemon juice or wine and water before cooking it for a sweet tender taste. Remove the fishy smell from your hands by washing with vinegar and water or salt and water. When baking whole fish, wrap it in well-oiled cheesecloth.. 
                                
                            
                        
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                            Commercially frozen seafood is frozen solid at a temperature of -35 degrees and stored at this temperature or below for a minimum of 15 hours to kill parasites. 
                        
                    
                        
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                            Fish Handling, Safety &. 
                        
                    
                        
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                            Atlantic salmonAtlantic salmon is also a natural crowd-pleaser because of its assertive flavor profile. Atlantic salmon often has less fat and less flavor compared to the wild-caught varieties. 
                        
                    
                        
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                            Salmon is a large fish that can weigh up to 30 kilos and measure more than a meter and a half in length. Its skin is thick, bluish gray with silver on its belly, and dark spots on the head and back. Taste-wise it is very aromatic and a bit oily. 
                        
                    
                        
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                            3 to 4 daysCooked fish and other seafood can be safely stored in the refrigerator 3 to 4 days. Refrigeration slows but does not prevent bacterial growth. Therefore, it's important to use food within recommended time before it spoils or becomes dangerous. 
                        
                    
                        
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                            Arctic Char1. Arctic Char is very similar to salmon, but with a much milder flavor. Since it's less oily than salmon, it's lighter and creamier (and doesn't stink up your kitchen when you're cooking it). 
                        
                    
            A few more cooking questions 📍