At Sebo in San Francisco, Michael Black has a three-part test for determining whether a fish is fresh:
He looks at it to make sure it has clear, shiny eyes and bright red gills.
He pokes it to make sure the flesh is taut
He sniffs it to make sure there’s no fishy odor.
20 Lessons from the Pros
- Lesson 1: Perfect Sangria
- Lesson 2: Best Wines for Barbecue
- Lesson 3: Lemon Confit
- Lesson 4: Japanese Yuzu Paste
- Lesson 5: Smoked Salt
- Lesson 6: Dried Seaweed Mix
- Lesson 7: Pickling Liquid
- Lesson 8: Speedy Chicken Cutlets
- Lesson 9: Baked Eggs
- Lesson 10: Luxe Hors D’Oeuvres
- Lesson 11: Ten-Minute Dishes
- Lesson 12: Induction Burners
- Lesson 13: Double-Duty Vases
- Lesson 14: Cheap Gadgets: Potato Masher
- Lesson 15: Cheap Gadgets: Peeler
- Lesson 16: Cheap Gadgets: Putty Knife
- Lesson 17: Exceptional Pork
- Lesson 18: Instant Oats
- Lesson 19: Ultrafresh Fish
- Lesson 20: Potato Flakes
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Published
July 2009
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