Salmon, and Steelhead are plentiful in the Pacific Northwest. We see fresh whole fish, filets and and steaks regularly in our larger grocery stores and markets. The same tests apply to these fish - smell, color and that moist looking flesh.
If the fish is fresh and high quality it will provide some exceptional meals.
I have a preference of skin removal if that is an option before cooking. I also like to remove the dark lateral line flesh that from along the outside of the fillet just underneath the skin. This flesh can be stronger in smell and taste as well as less eye appealing.
There is also a subtle difference in taste...the meat is sweeter and milder and there is less chance for a strong or off taste.
Farm raised catfish are another option that are available throughout the year. If you have a source for fresh fish in your area then these tasty fillets will provide some great eating.
Check out our Recipes for some good ideas on how to have some wonderful meals.
What should you look for when for in picking fresh fish? Look at the filets, the flesh should have no discoloration or darkening of the edges and the meat will look moist. Whole fish should have clear eyes that are not shriveled or sunken. There should be only very mild fishy odor if at all.
I also would request to smell a filet, if there is a strong or acrid odor then the fish is quite old and will be very poor in taste and texture.
My preference is fish displayed in small amounts and kept on ice.
You are better buying fresh frozen fish rather than filets from behind the meat counter if you note any of the things that point to less than a fresh, high quality product.
Some people have access to freshly caught fish. However, most of us don't have that resource. We depend on our local markets to provide fresh or frozen
fish for our tables.
Unless you are living in a metropolitan area that has good access to truly fresh fish, then you need to check the markets available in your area for quality fish products.
