I Mentioned GwarGwar in my last post. He has a great youtube channel. He talks about guns, which is how I found him, but he’s a cook by trade so he often does cooking videos.
I’m not the hugest fan of fried fish m’self, but I will note that his statement about picking quality fish is 100% correct.
The fish should have a good translucent color to it and it should not smell “like fish”. That fishy smell isn’t fish its ammonia from ROTTING fish. Any self respecting fishmonger will let you take a good sniff of the goods before they wrap things up and take your money.
Enjoy!
I did not know that.
Now this begs the question:
How much bad fish have you bought and consumed?
I remember getting back from a research where I had grabbed a few monkfish tails on the last trawl and tossed them in the fridge onboard. I went from the dock to my parents house where I was living, and who-would-eventually-become Mrs. Weer’d came over. She was talking with my mom while I skinned and deboned the tails. At one point she looked up and asked “Why don’t they smell fishy?”
This was the start of a long road to love of REAL seafood for her.