Fresh fish is marketed in a number of ways. They are as follows: Whole Round - Means that the fish are exactly as they came from the water. The eyes should be clear, the gills bright red, and the skin shiny with tightly clinging scales. Allow one pound per servings. Dressed or Pan Dressed Fish - Fish that have scales and entrails removed, and usually also with head, tail, and fins removed. Allow one-half pound per serving. Steaks - Ready-to-cook widthwise slices of large fish. Allow one-third to one-half pound per serving. Fillets - Ready-to-cook sides of fish cut lengthwise form the backbone. Allow one-half pound per serving.

Cooking Fish - The 10-Minute Rule:

Regardless of the fish or the cooking method, there is one uncomplicated rule of thumb that can be followed. Measure the fish, whether it be whole, in steaks, or in fillets, at its thickest point. then cook exactly ten minutes for each measured inch of thickness, fifteen minutes if it is enclosed in aluminum foil or baked in a sauce. For frozen, unthawed fish, double the cooking time.

If your are baking them in an aluminum foil package with the edges sealed, allow a little extra time for the heat to penetrate the foil - five minutes more for fresh fish, ten minutes for frozen fish.

To test for doneness, separate the fish with a fork or tip of a knife.

REMEMBER: Fish will continue to cook after it is removed from the heat source.

Seafood deteriorates much more quickly than most meats. Bacterial growth is faster and flavor falls off quickly when it is not fresh or when the frozen item is not kept below zero until ready for use. A "fishy" sharp ammonia odor means deterioration.

About 5 days is the maximum holding time for the top-quality fresh fish, even though it has been cooled quickly after being caught.

Sometimes fish caught at sea are already ten or more days old upon arrival at port, so the fish has lost "freshness" before it gets to market.

Important- When selecting fresh fish, follow these simple steps:

Only purchase fish at reputable markets

Smell the fish. It should have a "fresh sea" aroma to it - NO STRONG ODORS.

When you take the fish home, rinse it with cold water.

Frozen Fish

Did you know that fresh fish, frozen at sea, is usually fresher than so called "fresh fish" bought at your store? Most fish sold frozen is now cleaned, filleted, and frozen right on the boat within a few hours of the catch, preserving its freshness. Frozen fish in our markets come primarily from Alaska, the North Atlantic, and the Orient.

Buy frozen fish where you know the turnover is brisk. See that the packages are fresh looking and unbroken. Once frozen fish is in the distriubtuion chain, the recommended storage life is three months.

To thaw frozen fish, thaw slowly in the refrigerator for 24 hours or, if you're in a hurry, you can run the tightly wrapped fish under COLD water instead of at room temperature. Cook it as soon as possible to minimize the loss of juices. Try not to thaw frozen fish completely before cooking, or it may make them very dry and mushy