Top 3 Fresh Fish Myths

1. "I always buy my fish fresh from (insert reputable purveyor name here), so I know I'm getting the best."

2. "I never buy the frozen fish in those bags or vacuum packs. I don't think it's any good."

3. "I buy the freshest fish possible then freeze it at home until I'm ready to cook it"

Believing any of these myths may be doing you a disservice, costing you more money, or even putting you at risk for a foodborne illness. How?

--MYTH NUMBER ONE: "I always buy my fish fresh from (insert reputable purveyor name here), so I know I'm getting the best."
I know most good grocery stores and reputable markets have a beautiful fish counter laid out with a wide variety of un-frozen fish and shellfish held on a pristine bed of ice. Sometimes they even post a promotional/informational sign like "Flown in from the coast every morning!" This seafood is generally of an excellent quality, may be flown in daily, can reflect a high market price, and...was absolutely frozen rock-solid a few hours ago if your grocer is in accordance with the Ohio Department of Health Uniform Code which reads "Fish...may be offered for sale or service if
they are obtained from a supplier that freezes the fish as specified...." That's right, it has ALL been frozen. It has to be to ensure that the fish stays fresh and free of spoilage while in transit. In fact, most fishing operations have "flash freezing" facilities right on the boats, to lock in the freshness moments after the catch. The fish counter at the grocer's is there for your convenience...you can see the product more closely, you can compare it to other offerings, you can specify how large of a cut/portion you want, you can sometimes get some unusual or seasonal offerings, and you don't have to thaw it when you bring it home.

--MYTH NUMBER TWO: "I never buy the frozen fish in those bags or vacuum packs. I don't think it's any good."
Since we know that it has ALL been frozen, you do not necessarily need to side-step the frozen offerings. Do check the package for any "sell-by" dates, though. You can get some very nice frozen fish that is already cut and portioned (which is a real bonus for folks who are not confident with their filletting skills)

--MYTH NUMBER THREE: "I buy the freshest fish possible then freeze it at home until I'm ready to cook it"
Do NOT buy the already-thawed product at the fish counter and then re-freeze it at home. Re-freezing food increases the liklihood of food-borne illness and fish and seafood are so delicate and sensitive that this practice carries some risks. Try to cook the fish you've purchased within 24 hours. If you might not get to cooking it for, say, more like 48 hours, fill a pan with ice cubes, lay your fish on top, sprinkle it with more ice cubes, and hold it in the refrigerator. Laying it on ice does not re-freeze it, but it does keep it super-cold and allows it to hold the fresh flavor longer.

With some awareness about what's at the market and how it's presented, you can make decisions on what's best for YOUR dining needs.