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Buying and Handling Fresh Fish

By
Monica Reinagel, MS, LD/N, CNS

You’ve probably seen tips for buying fresh, whole fish: Look for clear eyes, shiny skin, red gills, and so on. But what if you’re buying fillets?  No eyes, no skin, no gills.  In that case, look for firm, tight flesh that bounces back readily when pressed with a fingertip.  Avoid fish that seems soggy or is bathed in milky liquid.  Also, steer clear of fish with a strong, fishy odor.  To thaw frozen fish without turning it to mush, thaw it in the refrigerator or under a thin stream of cool water—just until the point at which it starts to become flexible. Then, prepare it promptly!

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About the Author

Monica Reinagel, MS, LD/N, CNS

Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes' most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation's leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show. 

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