What should I look for when buying a fish?

Chef's answer
Whole Fish
  • Clear, bright eyes, not sunken.
  • Bright red gills.
  • Scales should not be missing and they should be firmly attached to the skin.
  • Moist skin. Really fresh fish feels slightly slippery.
  • Shiny skin with bright natural colouring.
  • Tail should be stiff and the flesh feel firm.
  • It should have a sea-fresh smell.
  • Frequently asked Questions 🎓
    Povich is currently selling whole soft-shell lobsters for $6 to $7 per pound and hard-shell lobsters for $11 to $12 per pound. In addition to the price differences, many attest that the type of lobster shell influences the taste of the meat.
    In the trade, these parts are referred to as the "meat." In theory, all the Scallop is edible, but it is generally advised to eat only the "meats", as toxins may accumulate in other parts of the Scallop. ... You will usually only get it when you buy fresh, whole Scallops.
    The best way to tell if your fish is done is by testing it with a fork at an angle, at the thickest point, and twist gently. The fish will flake easily when it's done and it will lose its translucent or raw appearance. A good rule of thumb is to cook the fish to an internal temperature of 140-145 degrees.
    If you're a beginner with cooking whole fish, I would recommend a white-fleshed fish, such as mahi mahi, sea bass, branzino or red snapper. Look closely for signs of freshness.
    Whole lobsters are messy and a lot of people don't like the roe or the brains for the middle parts of the lobster. Get one tail for each person and serve a mistake and a tail with plenty of clarified butter and you'll be good to go.
    Whole lobsters are messy and a lot of people don't like the roe or the brains for the middle parts of the lobster. Get one tail for each person and serve a mistake and a tail with plenty of clarified butter and you'll be good to go..
    A few more cooking questions 📍