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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

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How long can I keep seafood and produce out of the refrigerator?

I want to pick up groceries on my lunch break but I need to get seafood and produce. If I bring these items into the office (about 72 degrees) how long will it last?

It’s items like crab legs, scallops, apples, lettuce

Thank you

Here are some tips that will help you know what to do so that your seafood will stay fresh longer:
Tips on what to look for when you buy seafood:

1. Check the reputation of the retailer. Ask family and friends where they buy their seafood. Someplace that has a good reputation is a great place to start.

2. Smell – The location should not have stench. There should be a gentle smell of the sea but not of rotting seafood or fish. Any type of out of date odor is not something you should be comfortable with.

General Appearance – Does the place look clean? Does it look like things are kept in good repair? What you see in the front or retail area is usually the most presentable. So if the front looks bad then the area behind closed doors is probably not something you want to see or purchase from. The seafood itself should look like it was freshly caught. The texture should look moist, fresh and firm. The eyes should look clear and have a plump look. The eyes should never be sunken.

Make sure and have an ice chest – You want to make sure you have something to keep the seafood cool for the journey home. An ice chest or some type of chiller bag is a must. Being prepared makes all the difference. It is best to purchase your seafood only when you are going straight home.

Storing your seafood at home – As soon as possible make sure and place your seafood in the refrigerator if you do not plan to cook it right away. Never allow the seafood to sit it’s own juice. Keep it in the coldest part of the refrigerator and cover with ice. Never allow fish or seafood to sit not cooled for any length of time.

Keeping your seafood in the freezer – You should freeze seafood as soon as possible and when it is as fresh as possible. When freezing fish it is best to filet it rather than freezing it whole. If you are going to freeze the fish whole make sure and clean and gut if first. You should however leave the scales on. Wrap the fish in a plastic wrap then place inside a freezer bag. Make sure and remove all air from the bag. Place in the freezer with a label and date on the outside.

Shrimp should be frozen in a block or encased in ice type form.

These are just a couple of suggestions to help you in storing seafood. Make sure that if the seafood or fish has a strong smell you throw it out rather than take a chance.

How do I prepare a whole fish that I buy from the market for dinner?

I buy seafood from a local market and they have many kinds of fish for sale, the whole darn thing right there on ice. How do I get it from there to a dinner ready version? Cut the head off? The tail? What about the insides? And the skin and bones?

Hopefully the fish has been gutted, or you’re in for trouble. If you’ve never filleted a fish before, it can easily become a horrible looking piece of meat. Sometimes when you buy a whole fish, you can ask them to fillet it for you. I personally don’t like to deal with the skin on fish, because of the scales, having to descale the thing. ( I always end up with scales EVERYWHERE)
But if you are determined to cook a whole fish, just stuff the cavity with fresh parsley, lemon, salt, pepper and throw it on the grill until its done. But like I said, you’ll still have to deal with the skin issue.

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The meat was cut up and served with the fish, the fish was merely decoration.

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Expert: Richard Buccola
Bio: Richard Buccola is an entrepreneur and investor. He is also the owner of several popular food & spirits establishments in Queens, NY, including the former PJ’s Bar & Grill, and The Ivy Room.
Filmmaker: Buccola Richard

Duration : 0:1:27

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.