Simple recommendations on how to determine the freshness of fish on the counter and some delicious recipes that everyone can prepare.

How to choose fresh fish

The stale fish is visible to the naked eye - cloudy, with a smell that remotely resembles seawater or a clean pond. But how to choose the freshest of those that at first glance seem good. Marine or river, all fish have several signs of absolute freshness. A close look at the fish:

1. the eyes of fresh fish are bright, clear, black or transparent, but not cloudy
2. the body or flesh of fresh fish are elastic and dense; if a dent forms when pressed with a finger, the fish is fresh
3. the scales fit tightly to the skin, smooth and shiny
4. gills of red or pink color
5. the tail is elastic and moist; dry or bent indicates not the first freshness
6. cooking time — it is worth buying fish on the day of cooking or the day before;
7. obvious tips for choosing - fresh, floating in water fish or one stored on ice will always taste better than frozen

To make sure that cooking fish is simple, and the result can exceed all expectations — three simple recipes, which will take no more than 10 minutes to prepare.

Tuna steak

Per serving:

• 1 tuna steak
• 3 tbsp soy sauce
• 1 tsp. grated ginger root
• 4 cloves garlic, crushed
• juice of 1/2 lemon
• olive oil

In a small bowl, mix all the ingredients for the marinade and leave the fish for 15-20 minutes. Fry the steak in a well-heated pan on each side for 3 minutes (or a little more if you like a good roasting).

Dorada with rosemary

Per serving:

• 1 whole dorada
• 3 sprigs rosemary
• 1 lemon
• salt
• pepper
• olive oil

Wash the cleaned fish and wipe dry. Season inside with salt and pepper, add a few sprigs of rosemary and a slice of lemon. Top the fish with olive oil and salt. Bake in an oven preheated to 180C for about 20 minutes. Readiness to check with a knife in the thickest place of the fish - the meat near the bone should separate easily and be white in color.

Mackerel pate

For 500 g of pate:

• 500 g mackerel fillet (or any other fatty fish)
• salt and pepper
• 1 sweet onion
• 50 g butter
• 100 ml of white wine
• 200 ml sour cream or heavy cream
• pinch of thyme leaves
• 1/2 tsp. dry ground garlic
• 1 tsp. mustard grains
• juice of 1/2 lemon
• greens to taste

Season the fish fillets with salt and pepper. In 1/2 butter, fry the chopped onion, add fish, sour cream (cream), thyme and garlic. Stirring, cook over medium heat until the liquid evaporates and turns into a puree. Add the remaining butter, lemon juice and chopped greens. Beat with a hand blender until smooth. Cool, add mustard. Serve with toast.

And how to choose spices, sauces and marinade for fish, tips for cooking different varieties, a guide on the benefits of Omega-3 fats - in the full version of the article published in the blog for http://buymeapie.com/