EP 6 - Fish

---

Fish -  Cure it or Gently Smoke it

I hope you enjoyed episode 6, here are the notes and a recipe below

I discussed the simplicity of approaching fish and what to look for when buying.

When buying fish, it’s important to know what to look for to ensure freshness and quality. Here’s a simple guide:

1. Eyes: The eyes of a fresh fish should be clear, bright, and slightly bulging. Cloudy, sunken eyes are a sign that the fish is past its prime.
2. Skin: Fresh fish should have shiny, metallic skin with tightly attached scales. If the skin looks dull or the scales are falling off easily, the fish is likely not fresh.
3. Gills: Look for vibrant red or pink gills, which indicate good health and freshness. Brown or faded gills are a clear signal that the fish has been sitting around for too long.
4. Flesh: The flesh should be firm and resilient. Press it gently with your finger—if it bounces back, the fish is fresh. If it leaves an indentation, it’s best to avoid it.
5. Smell: Fresh fish should smell clean and like the ocean—mildly briny. A strong, fishy odor or any sour scent is a major red flag.

White Fish: These fish, like cod, haddock, and tilapia, have light, lean flesh with a mild flavour. They’re low in fat, making them a go-to for light and delicate dishes. White fish cooks quickly and is often flaky, perfect for grilling, pan frying and gentle smoke

Oily Fish: Think salmon, mackerel, and sardines. These fish have darker, richer flesh and are packed with healthy fats like omega-3s. Oily fish are flavourful and hearty, great for smoking, grilling and curing!