technique/fish

steaks and fillets
It is not easy to confirm freshness in fish steaks or fillets, but it is important that the pieces are always kept on ice and not immersed in water. The meat must have a uniform color without dry spots. To conserve fish, cover the steaks or fillets in plastic wrap and place in the coldest part of the refrigerator. Fish should always be consumed within 2 days of purchase.

whole fish
Fresh fish can be identified by round, clear eyes which are not opaque. Confirm that the flesh is firm and obtains a fresh and pleasant sea scent. To conserve fresh fish, ask the fish merchant to clean the fish, or do this yourself by using a sharp knife to make an incision in the stomach and remove the interiors, being careful that nothing remains attached to the inside of the fish. Remove the scales, unless the fish is cooked under salt, and the gills. Conserve in the coldest part of the refrigerator and consume within 2 days of purchase.

shellfish
Shellfish, including prawns and scampi, must have a homogeneous color and their shells intact. Whole lobsters and crabs, if alive, must be conserved in water. Oysters, mussels and clams and all mollusks, must have well sealed shells. Octopus must have firm meat and a pleasant sea scent. Shellfish may be conserved alive for 2 days after purchase, simply wrap in a humid cloth and put in the coldest part of the refrigerator. Mollusks may be conserved in the same way, for one day only. Octopus must be cleaned well before storing in the refrigerator. Do not conserve for more than 2 days.