To Buy:
Available whole or in fillets. Look for bright, lustrous, firm, resilient flesh and a pleasant, fresh sea smell.
To Store:
Scale, clean and gut fish. Wrap whole fish or fillets in plastic wrap or store in an airtight container. Keep 2-3 days in the refrigerator or up to 6 months in the freezer.
Tips & Tricks:
Score whole fish, cutting 2-3 times in the thickest part on each side before cooking to allow even heat penetration. Fillets can be cooked with the skin on.
Cooking Tips:
Wrap whole fish or fillets in foil or banana leaves, coat in spices and bake or barbecue. Press a fresh herb crust onto fillets prior to pan-frying or baking.