Fish Food for Thought: Something’s Fishy Here
An interview with Dave Scott, manager of the fish department at Supersol
Q: What is the most requested fish in your display case?
A: Salmon by far. It can be prepared so many ways and it can be served cold or warm. Anything you do with it works.
Q: There seem to be a lot of categories of salmon. How do they differ?
A: The most readily available salmon is from Canada; it’s a “farm fish.” Alaskan salmon, the most common “wild fish,” is phenomenally expensive and, in my opinion, doesn’t really taste as good. In recent years, there’s been some controversy over wild fish versus farm fish. But most authorities agree that whatever risks there are with a farm-raised fish, it still pays to eat it rather than pass it by entirely.
Q: What’s the difference between tuna steak and the kind that comes in the can?
A: Canned white tuna is albacore and the chunk light is made from yellowfin. Fresh tuna steaks sold at the fish counter are yellowfin tuna.
Q: Does good fish have to be expensive?
A: People think you have to spend a fortune to get good fish, but Nile perch provides very good value. It has a mild taste and soft texture. It’s also a healthful fish and very good baked or broiled. By the way, Nile perch usually costs half as much as flounder and is a good substitute to use in any flat fish/flounder recipe.
Q: Does a strong fish odor have anything to do with the freshness of the fish?
A: Fresh fish will not have an odor. (The exception is whitefish, which has a specific aroma.)
Q: What’s your opinion of fresh versus frozen?
A: Pre-packaged frozen fish from your store’s freezer aisle is less expensive. An alternate option is to have your fish guy freezer pack fresh fish from the counter for you. My method of choice is tightly wrapping the fish in plastic wrap and then over-wrapping it with either aluminum foil or wax paper. This will help ensure that no air gets into the fish, because when air gets in, that’s when it gets freezer burn. Wrapped like this, the fish could last one to two months in the freezer.
Q: Any tips on cooking fish?
A: Most types of fish cook very rapidly. Overcooking compromises its nutritional benefits. Generally, cooking a fish at 350˚ F for 20 to 25 minutes is all you need. Once you start smelling fish in the house, it’s overdone! It means the fats are starting to sizzle and the fish is drying out.
Q: How has gefilte fish changed over the years?
A: Gefilte fish is just seasoned, ground fish. Sometimes eggs, matzoh meal, and/or onions are added. Whitefish, pike and mullet, are most often used today. Carp used to be popular, though the color is darker and it has a distinctive flavor. It’s no longer used by most people. If you like gefilte fish made from fresh fish, you can ask your fish store to grind it for you. The prepared frozen loaves are good, too. Your grandmother slaved over her gefilte fish for hours because she had to clean it and grind it herself. You can do it in a jiffy.
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