SOMETIMES IT PAYS TO BE SUPERFICIAL: A GUIDE TO BUYING FRESH FISH

We’re all aware of the adage that beauty is skin deep. But let’s face it, the first thing we notice when we meet someone is their exterior beauty: their skin, their eyes, their scent, and traits of such nature. In short, we notice the way they present themselves to the outside world. Some may deem this route of weeding out potential partners superficial. However, there is one place where your superficiality will prove useful: your local fish market.

In this market, you have to be privy to the exterior as the skin, eyes, and even the touch of the skin give you important clues as to whether or not your choice is a worthy investment. No, this does not mean your mahi mahi should look like Meghan Fox (ok, honestly I just wanted to use her image and reference her because she's hot... and I was hoping the image would draw you in.) However, there is some wisdom that can be transferred from the proverbial meat market to your local wet market.
 

Eyes

Eyes are windows to the sole, or any other fish for that matter. Look for clarity and brightness. You’d be wary of a date with dull and lifeless eyes, right? Expect no less of your fish. Not that it should be winking back at you but, a fish with cloudy eyes is an indication that it is well past its prime. Your fish should also have bulging eyes. Eyes that are sunken reveal a dehydrated fish, which means it spent more time on ice than in the water before you take it home.

Stankness

There’s nothing that poses more of a deal breaker than a date who emits foul odor. You certainly don’t want your date smelling fishy. But you think its OK if your fish smells fishy though, right? Wrong. If you walk into a market and your first waft smells intensely of fish then be warned, the seafood is not fresh. Truly fresh fish should smell of the sea and have an almost briny scent.

Skin

Come on, let’s be honest, we notice a person’s skin right off the bat, too, right? Well, things like discoloration on skin is neither appealing on people nor fish. Both are at their height of attractiveness when the skin has a healthy sheen and flesh appears firm. Touching the flesh of your prospective fish is highly recommended if your fishmonger allows you to do so. If you press the flesh of a fish and the skin does not bounce back, you know you have an old fish on hand. If you don’t even wanna touch your fish, don’t take it home. It’s no good for you. Same goes for a potential boo. Granted, personality is very important. But come on, if touching his or her skin screams cootie and not booty then is it really gonna last?

Gills

Finally, a truly fresh fish should have gills that are vibrant red, and not brown. Your date on the other hand should not have gills at all, red or otherwise. If so, then I don’t know what to tell you, except that you’ve hit rock bottom and it’s probably time to take on a hobby. Suggestions for hobbies? Cooking! Now that you know how to purchase fresh fish, I recommend you try my recipe for an Odia classic, macha bhaja (pan fried fish) that’s easy to prepare and damn delicious.

Recipes

I’ve included a recipe for ada-rosuna bhata (fresh ginger-garlic paste) that can be used in my fish recipe. Now days you can find ginger-garlic paste in most grocery stores. However, a fresh batch will surely elevate the taste of your fresh fish, or any other dish for that matter. You may keep it in your refrigerator and reap its benefits for up to 10 days. It’s a good thing to have on hand. Perhaps make this on a night you don’t have a date? Perhaps make macha bhaja on a night you wanna stay in and make something different but quick for you and your date?  

Do your thing, whether that's dating or cooking, or both. And remember, if at first you don’t succeed, there are always other fish in the sea. You just have to know what to look for.

 

ADA-ROSUNA BHATA (Ginger-Garlic Paste)

yields approximately 3/4 cups bhata

Ingredients

• 30 whole garlic pods, sliced
• 3 ounces fresh ginger, peeled and sliced

How to throw down

Place garlic and ginger in blender and puree until smooth. Transfer to air tight container or jar. Refrigerate if not using immediately.

MACHA BHAJA (PAN FRIED FISH)

serves 4

Ingredients

• 1 tablespoon fresh ada-rosuna bhata (see recipe above)
• 1 teaspoon kosher salt
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili powder
• 2 pounds catfish steaks (about 1.5-inch thick)
• 3 tablespoons canola oil
• lemon wedges and thinly sliced onions for accompaniments (optional)

How to throw down

1. Place ada- rosuna bhata, salt, turmeric, and chili powder in a bowl and mix to combine.
2. Add catfish to bowl and coat evenly with spice mixture.
3. Heat a big skillet over high heat (you want to use a bigger skillet so you don't overcrowd your fish thus ensuring that the temperature of your oil doesn't drop significantly). Once the pan is hot (about 1 minute), add oil.
4. Allow oil to heat (about 2 minutes) and add fish to skillet. Cover skillet to prevent oil from splattering. Reduce heat to medium-high.
5. Fry fish for 4 to 5 minutes. Flip. Cook for another 6 minutes.
6. Remove from heat. Transfer to serving dish. Garnish with lemon wedges and onions.