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If you did you would look at the eye and you want to see very clear eyes. If the eyes are cloudy or blood shot if the fish had a hard night, you don’t want to buy it.

The other thing you want to look for in a whole fish is lift up the gills or just look inside the gills they should be very red. If they are starting to look a brown color, the fish is old and you do not want it. And off course, the last thing is smell. Now this fish here is um no smell. My nose actually just touched a fish.

No smell at all only thing is a slight sweetness and that is what you want. If you have to buy fish or get home with fish from the store and if it smells fishy just toss it out. So ill show you kind a, this is again Halibut. It’s a great fish its kind of a similar texture like Strike Bass or even sort of like Croupier and it’s a flat fish member of the Clounder family but very versatile fish and we are going to do a few dishes with it. What you want to do is put it over ice. But you want to make sure that as the ice smelts it can get away from the fish you can usually in the restaurant industry you can use what’s called a perf pan.

That’s a perforated pan and its got holes in it so in the home kitchen um you can put it inside a colander with a bowl underneath it crushed ice and put the fish right on top of it keep it cool until you use it and you want to use it fast you know you don’t want to let it sit around in the refrigerator for three or four days. So that’s what you need to no about buying and storing fish and cook with some fish today. Thanks for joining me.

To see more tips techniques and videos visit harvesteating.com. Four seasons One lifestyle.

In case you didn’t see the video in part 1 of this series… here it is again

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