Fishy Business: How To Choose Fresh Fish
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We’ve all experienced a deadlock moment when we’re browsing through the fish aisle in the supermarket— the moment when you’re completely oblivious as to what to pick? You’re dumbfounded by the myriad of fish produce strewn across you in the supermarket. But, there’s nothing to be ashamed of. We’ve all been there. Unless you’re a fisherman’s wife or a regular sous chef in the kitchen, you haven’t had much experience cooking with fish. So, surely, you will feel quite adrift when you’re walking down the fish market or the frozen food aisle in a supermarket.
The copious questions regarding fish swarm your head — the whats, whys, and hows. It can be quite taxing to the brain, right? But don’t despair, folks! We’re here to the rescue. Follow these simple steps and you’ll bait the right kind of fish:
Go By The Smell
If something smells fishy, then there’s obviously something wrong with it. Good smell is the key to picking the right fish. Check the smell; it needs to exude a fresh odour — kind of briny like the ocean, but not too fishy. Too fishy is a sign of a fish gone bad. If it doesn’t smell fresh, just keep walking ahead.
Look ‘Em In The Eye
The eye is the window to your soul, the keeper of your secrets, or in this case, a telltale sign of a good fish. When you’re buying a whole fish, check the eyes. The eyes shouldn’t be murky or cloudy. Otherwise, it’s a giveaway that the fish has been sitting out of the ocean for too long. Go for those eyes that are bright and shiny with a bit of sparkle in it, and you will have bagged yourself the right kind of fish.
The Touch Never Lies
When you’re in the market, don’t shy away from touching the fish before you commit to it. If the fish is firm and bouncy, that’s a sign of a fresh stock. However, if it’s too squishy and soft, well then, you just have to try harder until you find the right fish.
The Meat Should Be Bright And Firm
When buying fillets, ensure that the flesh isn’t dull or brown. It should be a blush-pink with the flesh smooth and intact, not flaky. There should be a certain amount of moisture on the flesh, but it should never feel slimy. The fillets should also smell clean and fresh.
Check The Gills
A fish at its prime will have strong gills that are clean and bright red in colour. An aged fish will have gills that are starting to turn brown and will look quite dull in their appearance. Stay wary of the gills that are slimy, because that’s a sure sign that the fish has gone bad.
Check The Scales
The scales of the fish should feel firm and quite scaly. It should be bright and metallic. If the skin is too dull, then the fish has been sitting out sunbathing for way too long, and you wouldn’t want to take home a stale fish.
Now that we have our fish, all we need is a good recipe to ensure that all that work wasn’t in vain. Here’s a recipe for a good curry that will make your taste buds sing in ecstasy:
What You Need To Get That Perfect Fish Curry
- 1 large onion
- 1 garlic
- 300g of any fish
- 3 tbsp. of vegetable oil
- 1/2 tbsp. of mustard seeds
- 1/4 tbsp. of turmeric powder
- 1/4 tbsp. of fenugreek seeds
- 1/2 tbsp. of pepper powder
- 3-4 tbsp. of Kashmiri chilli powder
- 3-4 pieces of tamarind
- 2 small green chilli
- Fenugreek powder: a fat pinch
- 2 sprigs of curry leaves
- Salt to taste
Directions:
- Soak the tamarind in a small bowl of water for 10 minutes. Squeeze the juice out and place it aside.
- In a pan, heat some oil. Then add in some fenugreek seeds and mustard seeds. Allow it to sizzle.
- Add all the other raw ingredients — chopped onion, garlic, green chillies, and curry leaves. Sauté it till it starts to get slightly brown in colour. Remember that if you’re using shallots, they get brown pretty fast compared to onions.
- Set the flame to medium and add chilli powder (2-4 spoons, depending on your spice threshold), fenugreek powder, turmeric powder, and pepper powder.
- Stir continuously. Once the mixture looks lightly roasted, add the tamarind pulp and water. Bring it to boil and once the concoction has boiled for a couple of minutes, add in the fish and cook for about 10 minutes (let your fish soak in all the flavours of the spices), and voila – you’re done!
After all the hard work of picking the right fish and making the perfect fish curry, you definitely deserve a pat on the shoulder. Sit back and enjoy a delicious meal of fish curry and rice! If you have a quicker recipe, let us know in the comments below.
