It is important that you observe how the particular shop stores and displays the fishes they sell. Fish should be stored properly resting or partially buried in ice under sanitary conditions. Whole fresh fish have gills that are still pink or red. The fishs eyes are clear and shiny and its scales are reflective. If the fish has already been precut into filets or steaks, it should not be brown or dry and it should be moist.
Here are some cooking and buying tips to get you started:
* A parsley and walnut pesto is very good with sea bass.
* In thawing frozen fish, slowly thaw in the fridge for 24 hours or let the wrapped fish be run under cold water not at room temperature.
* Olive oil or a combination of oil and butter will give the fish a tasty crispness.
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