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Fish; choosing

look at the following points when buying fresh fish -

1. Eyes: these should be bright.

2. Feel: fresh clear slime shows freshness, as does a firm - rather than flabby feel.

3. Gills: they should be bright red and full of blood - not brown and oxidised.

4. Smell: fish should smell of the sea, not acrid.

Fillets - when buying these, look for a slightly translucent flesh colour. Look for brightness, and again, slime on the skin.

Flat Fish - these need to relax for a few hours (Dover Sole, perhaps 24) so they relax, become tender, and are more easily skinned.

Round Fish (all fish not flat) - these are at their best as fresh as possible. See 'Fish'; 'Fish and Health'; 'Fish farming'; 'Fish, fat'; 'Fish, lean'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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