Buying and handling fish tips


  • Eyes are slightly protruded, bright and clear
  • Gills are red or pink
  • Note that stale fish has pink sunken eye that is cloudy and the gills are grey.

Cooking tip (either of the following)

  • Bermudian ‘salt and sour’ trick is to squeeze lime/lemon juice over fish and season it with salt and pepper, stand at room temperature, 1 hour
  • Soak fish in 1/4 cup vinegar, lemon juice (or wine) and water
  • Thaw frozen fish in milk

Cooking method

  • To rid of odour, add vinegar to water and simmer fish in s small saucepan until cooked
  • To bake, add thinly sliced onions, parsley, lettuce leaves as base. Bake at 180 Celsius, 10 min per inch thickness. Fish can be wrapped in well-oiled cheesecloth

Rid odour off your hands

  • Rub hands with a wedge of fresh lemon
  • Alternatively, wash with vinegar and water (or salt and water)

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