When You Get Home From the Fishguy

Please be aware that the naturally occurring bacteria (most prevalent on the skin of the fish) will often cause an unpleasant odor if left in plastic wrap too long. Simply remove it from the wrapper or plastic bag and drizzle some oil of your choosing and season it as though you were going to cook it right away. It is best stored over the next few hours left uncovered to allow the fish to "breathe".

For bivalves and mollusks, transfer them to a bowl or platter and cover with a damp kitchen towel. Any rinsing to remove sand or barnacles etc. should be done only moments before you are ready to cook or consume.

Example: Do not rinse mussels or clams in water only to put them back in the refrigerator as the fresh water may cause them to expire. Clean them just prior to consuming them.

Thanks,

Bill and the Fishguy staff