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If you're firing up the grill, go for halibut or swordfish. They're meaty enough to handle the heat. Sole is a different story: it'll fall apart the second you try to flip it, so pan-fry or steam it instead. Salmon and mackerel are rich and oily, which is why they're so good roasted or smoked. And if you're making chowder or a stew, stick with shellfish or a chunky white fish. Delicate fillets just turn to mush after a good simmer.
Match the Fish to How You're Cooking It
Match the Fish to How You're Cooking It
Not every fish can take the same treatment. Halibut and swordfish are sturdy, so they hold together on a hot grill. Sole is more fragile and will fall apart when you try to flip it, so pan-fry or steam it instead.
Go for Oily Fish When You Want Big Flavor
Go for Oily Fish When You Want Big Flavor
Salmon and mackerel are rich and fatty, which makes them perfect for roasting. They also do well when smoked or cured, and they can handle plenty of bold seasoning.
Use Sturdy Seafood for Soups and Stews
Use Sturdy Seafood for Soups and Stews
For chowder or stew, reach for shellfish or a meaty white fish. They stay intact while simmering, whereas delicate fillets tend to break down into mush.
Find a Market You Trust
Find a Market You Trust
A good fish market makes a real difference. Ask what came in today, since the folks behind the counter usually know what's at its best and are glad to help.
Know the Signs of Fresh Fish
Know the Signs of Fresh Fish
Look for clear eyes, firm flesh, and a clean, ocean-like smell. If it smells strongly fishy or feels slimy, skip it.
Buy a Little and Cook It Soon
Buy a Little and Cook It Soon
Only buy what you'll cook within a day or two. Keep it on ice on the way home, then move it to the fridge as soon as you can.
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