06 Августа 2014
Every week fishermen from the Black sea share their catch with us. Once a week we receive a shipment of fresh fish from the legendary «Privoz» market in Odessa. Guests of our restaurant get to eat fish that was swimming in the sea just that morning. Each shipment I inspect personally. It's very important to me that the fish is as fresh as can be and of high quality, so that I can deliver the taste our guests in «Odessa» are used to. I would like to share few principles I use as my guide when buying fish:
Smell – fish should smell of water and fresh. Any other aromas should raise a red flag
Eyes – must be clear, murky eyes – bad sign
Gills – fresh fish has red ones
Scale – needs to be shiny and never peal
These rules have never let me down throughout my career. However, freshness of the produce is only 50 percent of a successful dish. Just like many other products, different types of fish require a different way of coking. Fatty fish is best for frying and smoking. If you're going to cook a soup, you should get fish with medium fatness. Fish with the least amount of fat work best in meatballs and cutlets
If you bought frozen fish, it's crucial to properly defrost it. Put it in a fridge and wait. If you need to speed up the process, submerge it in cold water and make sure to add sea salt. That way the fish will keep its nutrients and will be juicier when you cook it.
Next time you're in «Odessa», do tell me about the ways and recipes you use to cook fish. Bye!