How To buy Fresh Fish

To cook fish right the Chinese way, you must begin at the market. For the first thing is to tell your fish monger to keep the scales on . If the scales are removed, the skin will become dry and the taste will be wrong, and you might as well cook it the American way. If the fish is too long for the pot, you may have to cut it in two, but the whole fish looks much nicer. Always keep the head and the tongue in a fish cheek.

It is most important that fish should be very fresh. It goes bad very quickly and should be cooked as soon as possible. The following are criterias to look for when buying fresh fish:

• The gills should be bright red and moist

• The eyes should be full and bright, not sunken and dull

• The flesh should be firm, and not flabby, and the tail straight, not drooping

• There should be no disagreeable odor. A muddy odor does not indicate that the fish is no longer fresh, but rather that the fish was caught in muddy waters.

• The skin should be shiny, iridescent, tight and firmly attached to the flesh.

• The shiny, intact scales should adhere firmly to the skin.

• The belly should not be swollen or faded.

Follow Thremometer Style Usage Guidelines

Food thermometers come in several styles. The two types most commonly used in the home kitchen are INSTANT-READ and OVEN-PROOF thermometers.

Instant-Read Dial and Digital Thermometers

Instant-read thermometers aren't meant to be left in food while it's cooking. They give a quick reading when they're used to check the internal temperature during cooking and after food is cooked. They can be used on larger foods and are the best choice for smaller items such as steaks, patties, chops and poultry pieces.

To register an accurate temperature, the temperature-sensing section on the probe end of instant-read thermometers should be fully inserted into food. Instant-read DIGITAL thermometers are easiest to use with THIN food, such as ground beef patties and boneless chicken breasts. On digital instant-read thermometers, the sensing section is only about 1/2 to 1 inch long while it's between 2 to 3 inches long on dial thermometers. Check manufacturer's instructions for more information.

Leave an instant-read thermometer inserted for about 15 to 20 seconds to register an accurate temperature.

If you insert and re-insert an instant-read thermometer into several foods or the same food, wash with hot soapy water between insertions to prevent cross-contamination from food that's not done to food that's done.

It's easier to read the numbers on a digital thermometer face than on a dial thermometer. Digital instant-read thermometers tend to cost slightly more than dial instant-read thermometers and are battery-operated. While dial instant-read thermometers are readily available in many stores, you're more likely to find digital thermometers in "kitchen" stores or stores with "kitchen sections."

Oven-Proof Dial Thermometers

Place oven-proof dial thermometers into food at the beginning of cooking and leave them throughout the cooking period. Their temperature-sensing coil on the probe portion is between 2 and 2 1/2 inches long and relatively thick. They work best on foods 3 or more inches thick such as roasts and whole or large pieces of poultry.