In his masterpiece \Oh Say Can You Say,"" famed culinary critic Dr. Seuss praised the mythical Finney's Diner for offering the ""freshest fish,"" which, Finney says, is always his finest.
Amidst the alliteration, Dr. Seuss made an acute observation. Freshness is indeed the key when selecting a fish to prepare and eat. Any number of cooking methods can be adapted to suit fish, which is a healthy alternative to red meat.
For those searching for a cost-effective alternative to dining out, a number of grocery stores around the city offer fresh trout, bass and salmon, among others, for the optimal realization of a savvy consumer's wishes. Finding a truly fresh fish can be a difficult endeavor, though.
Chris Eastwood of Whole Foods Market, 3313 University Ave., said the surest indicators of freshness was odor.
""You can tell by the smell. If there's no distinct smell, it's fresh,"" he said. ""And if it's a whole fish and the eyes are cloudy, it's not that fresh.""
Bob Crowe of the Williamson Street Grocery Co-Op, 1221 Williamson St., agreed.
""The olfactory factory is a real reliable start'the nose, that is,"" he said. ""Also look for a clear eyeball if the fish is whole, and an even color for the flesh. You want the fish to be firm to the touch as well'definitely not sticky. Look for a well-iced display counter, one that is well-manicured and taken care of. That shows that the fish vendor knows and cares about what he is selling.""
Redness of the gills is another telltale sign of freshness.
To be even more confident about the quality of fish, Crowe recommends gaining a close, personal relationship with the local source.
""Definitely establish a relationship with your butcher or fish salesman,"" he said. ""That way, they'd be less likely to try to pull one over on you. Also, you can then find out what days they get fish in to ensure freshness.""
After selecting a fish, the work is only half done. Optimal preparation of a fish varies depending on the species, but many options are open.
Zachary Brown, chef at the Blue Marlin, 101 N. Hamilton St., said, ""You can grill them, broil them, bake them, fry them. The possibilities are too many to count.""
Salmon is best smoked or baked, while trout's taste emerges through pan frying or poaching.
Another viable alternative for most fish is the backyard grill, producing a rich, smoky flavor not found when baked or fried. Whether you have a whole fish, fillets or steaks, they should be cooked carefully. A fresh fish tends to flake apart when cooked; a special fish basket can help you keep fish whole on the grill. And always plan on preparing and eating the fish on the day it was purchased. For obvious reasons, the freshness and taste will suffer.
However, the question remains: Why eat fish? If the taste isn't reason enough, fish offers multiple health benefits as well.
Fish is a very nutritious food, providing a rich source of iron and the same amount of protein per serving as meat. The fish oils that function as fat in the fish actually offer considerable health perks, too. They have been linked to reducing the level of one's low-density lipoprotein (bad) cholesterol and raising the level of high-density lipoprotein (good) cholesterol.
It's no coincidence, then, that studies show that one serving of salmon per week cuts the risk of a heart attack in half. Also, these oils, called Omega 3 Fatty Acids, provide certain necessary nutrients for the cells of the brain and nervous system.
As a general rule, the colder the water a fish lives in, the more nutritious it should be. Salmon and tuna contain more nutritious fatty acids and oils than their warmer counterparts, catfish and trout. Also, ocean fish are cleaner and healthier than lake or river fish, due to their less concentrated environment.
Within the past century, a new source of fish has surfaced as fish farms have emerged to combat the declining wild fish population. The trade-off between nature's fish and those raised by humans is a matter of priorities. Farmed fish, which spend their entire lives in man-made ponds and lakes, have more fat and less oils than wild fish, but they are cheaper and less likely to harbor the negative effects of pollution.
Fish is a beloved staple cuisine worldwide, in all its different varieties and tastes. In Japan, fish is usually consumed raw, whereas residents of Sweden often eat fermented (i.e., rotten) herring. Even inside the United States, wide disparities exist. In the Southern states, like Texas, catfish is the fish of choice, while the North consumes more trout and bass. On the coasts, different partialities exist as well, with the East enjoying tuna while the West prefers their fish in taco form.
Nevertheless, one thing is constant: Although fish are found shallow or deep in lakes and oceans, the best place for them is on a plate.
5 Tbs. soy sauce
1 tsp. minced peeled fresh gingerroot
3 Tbs. honey
2 Tbs. medium-dry sherry
2 Tbs. white wine vinegar
2 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
2 lbs. salmon steaks
In a bowl, whisk together soy sauce, gingerroot, honey, sherry, vinegar and the garlic paste. Add the salmon and let it marinate in the soy mixture, turning it once, for five minutes. Transfer the salmon, reserving the marinade in a small saucepan, to the oiled rack of broiler about six inches from the heat and cook for five minutes. While the salmon is cooking, boil the reserved marinade until it is reduced by half. Brush the salmon with some of the marinade, turn it and brush it with the remaining marinade. Broil the salmon for five minutes more, or until it is springy to the touch and just cooked through, transfer it to a cutting board.
4 catfish fillets
1/2 cup yellow cornmeal
1/4 cup all-purpose flour
1 tsp. salt
1 tsp. creole seasoning
1/2 tsp. paprika
1/4 tsp. ground black pepper
3/4 cup milk
6 Tbs. unsalted butter
Lemon wedges, for garnish
Rinse the fillets and pat them dry with paper towels. Mix the cornmeal, flour, salt, creole seasoning, paprika, and pepper together in a shallow dish. Pour the milk into a second shallow dish. Dip the fillets into the milk and then into the cornmeal mixture, coating them well and shaking of any excess.
Heat one-half the butter in a large skillet over high heat and fry two of the fillets for about three minutes on each side, or until the fish flakes easily when tested with a fork.
Transfer the fillets to a serving platter and keep warm. Repeat with remaining butter and fillets. Serve immediately, garnished with lemon wedges.
