shellfish. Within the fish category are freshwater fish, such as
trout, perch, and catfish, and saltwater fish, which includes cod,
flounder, tuna, and others. Freshwater fish have tiny, fine bones,
while saltwater fish have heavier skeletons because of the buoyancy
provided by saltwater. Additionally, fish is broken down into two
subcategories, based on physical shape: roundfish and flatfish.
Shellfish--shrimp, lobsters, clams, mussels, and scallops--are
characterized by an external skeleton.
The key to preparing a subtle seafood dish is the freshness of the
catch. When buying fresh fish, the whole fish is preferable over
fillets, which are harder to identify for freshness. Don't fret over
cleaning and filleting; most fish markets will do this for you for a
modest price. There are a few other hints to getting good fish:
Trust your nose; if there are any unpleasant fishy odors, go to
another fishmonger.
Look for healthy, intact scales, bright pink gills, and a visible
layer of mucous.
The fish should feel firm and spring back when pressed with a finger.
Ideally, the fish's eyes should be clear, not clouded, and not sunken.
Sometimes the eyes get damaged or exposed to ice which causes
clouding, so the eye test is less precise.
When buying fish fillets or steaks, look for translucency and
moistness; avoid those with brownish or dry edges.
Select live shellfish. Lobsters and crabs should move when handled,
and clams, mussels, and oysters should have tightly closed, intact
shells.
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