Information provided by Cornell Cooperative Extension of Monroe County, NY(585)461-1000. Cornell Cooperative Extension provides equal program and employment opportunities.

Fish can be an excellent addition to nutritious, delicious meals. Fish is low in fat and high in protein. Fish, whether baked, broiled, smoked, poached or even grilled, provides a nutritious alternative to red meat or fowl. When buying fish, be sure your choice is fresh and has been handled properly. Whole fish should appear firm and the eyes should appear clear, bright and transparent. The gills, if still present, should be bright red. The fish should smell like fresh lake or sea water. A strong "fishy" odor usually indicates fish past its prime. Lastly, the skin should appear bright and shiny. Color fades as the fish loses freshness.

The quality of fresh or frozen and thawed fillets can also be evaluated. The fillets or steaks should be firm, almost odorless and should not show evidence of any browning or drying out. The flesh should appear slightly shiny and translucent. The "flakes" of the meat should not be separating or pulling apart. This indicates fillets or steaks which will have strong flavor, mushy texture and be past freshness. Pre-packaged fillets and steaks should be packed as air-tight as possible. Frozen packages should contain a minimum of frost or ice crystals. Abnormal looking white or dark spots, papery edges, discolored portions or other signs of freezer burn indicate improper handling, thawing and re-freezing or a very old product. Open or torn packages should be avoided.

If your family enjoys fishing, how you handle the fish after it is caught is very important. Clean the fish quickly, rinsing the body cavity well. Small fish or fillets can maintain that just caught flavor when frozen into a block of ice. Fresh fillets purchased at the market can also be frozen in this manner. Place fish in a container and fill with water. Freeze solid and overwrap. Freeze fresh whole fish by glazing. Dip in water and freeze solid, then dip and freeze again. Repeat until the fish is coated with a thick layer of ice. Overwrap and freeze.

All frozen fish should be thawed in the refrigerator.