Here are some things to think about when cleaning a fresh fish:

Be careful because fish fins are sharp and if you are not careful can cause a serious puncture wound

Some fish, puffer fish as an example, can be toxic

Just because you caught a fish does not mean it is edible. Some fish are too bony or have too strong a taste to eat.

Many fish have extremely sharp and cutting teeth. Hold the head carefully when cleaning.

Take the time to know the area where the fish was caught. Some areas are polluted and you should not eat any fish caught in the area.

Streams, ponds and lakes are the best place to catch fish.

How to fillet a fresh fish, with David Horsfield, chef instructor at Kirkwood Community College in Cedar Rapids, Iowa.

Resources:

USDA: Handling Seafood With Safety

Duration : 0:7:20

Duration : 0:2:13

Duration : 0:3:16

Whether you are a gourmet chief or the homemaker that cooks for the neighborhood band of crumb snatchers, you know the importance of quality seasonings and spices. There are some basic spices and seasonings that are a must for any kitchen. There are also the unusual and hard to find types. Regardless of which type of spice or seasoning you chose there are some basic things to bear in mind. Here are some tips to help you accomplish the goal of quality spices.

1. Spices are dried and often ground or grated into a powder. The absence of fillers or pouring agents is desirable.
2. Fresh is best: When ingredients that are used are fresh you are going to get the most out of each ounce. Buying smaller quantities is desirable so as to not have quantities stored for long periods.
3. Packaged in barrier bags with sterile air will seal in freshness and flavor.
4. Packages should be stored in cool, dry locations. Refrigerated is best for colored spices. Refrigeration or freezing can be used for those with high oil content.

An example of a site to use would be Pendery’s World of Chilies and Spices. This is a site that offers a wide variety of spices and chilies. This company has been around since the 1800’s. One of my favorites on their site is their hungarian paprika.

Duration : 0:1:16

http://www.ted.com/talks/barton_seaver_sustainable_seafood_let_s_get_smart.html

About this talk :
Chef Barton Seaver presents a modern dilemma: Seafood is one of our healthier protein options, but overfishing is desperately harming our oceans. He suggests a simple way to keep fish on the dinner table that includes every mom’s favorite adage — “Eat your vegetables!”
About Barton Seaver
Barton Seaver is an advocate of sustainable seafood and a chef in Washington DC. His work tells the story of our common resources through the communion we all share — dinner.

Full biography :

http://www.ted.com/speakers/barton_seaver.html

External links :
BartonSeaver

http://www.bartonseaver.org/

Video source file :

http://video.ted.com/talks/podcast/BartonSeaver_2010Z_480.mp4

Under Creative Commons License : Attribution-Noncommercial-No Derivative Works 3.0 Unported
http://creativecommons.org/licenses/by-nc-nd/3.0/

Duration : 0:9:57

In this cookbook, Rick places special emphasis on choosing and preparing steaks, and provides beef and temperature charts, drink recipes, and even suggestions for what music to play while you cook. These sophisticated yet simple-to-prepare recipes show home cooks how to reproduce the flavors and great steakhouse food from Rick’s steak and seafood restaurants in the Chicago area.

With recipes geared toward home chefs in an easy-to-read format and accented with warm photography of Rick and his family, Steak with Friends is for anyone who loves grilling or cooking at home with friends and family.

Duration : 0:1:46

Duration : 0:3:29

Duration : 0:3:45

Duration : 0:3:9