Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 28

For great fish, you have to go beyond the supermarket and find a fishmonger. You have to buy a whole fish, on the bone. It’s the only way you’ll get really fresh fish. I once asked the staff in a supermarket where the coley had come from and they said, ‘Out the back.'

You have to make sure the fish is slimy to the touch - which means it hasn’t been out of the water for more than a couple of days - that it’s bright red under the gills, and that its eyes are bright and clear. And don’t forget to smell it. A fresh fish has a pleasant smell. If it smells fishy, then forget it. It’s too old.

If you want fillets, buy the whole fish and fillet it at home - or get your fishmonger to do it for you. Be nice and he’ll pinbone the fillets for you and give you the head and bones so you can make a quick fish stock for the freezer.

Everyone says to wash your fish but I say not to, apart from any obvious messy areas like the gut. If you fillet your fish at home without rinsing it all over, you’ll keep in so much more of the flavour, and you’ll really get to know what that fish is about.