CATCH OF THE DAY

SELECTING FRESH FISH

When you're buying whole fish, look for bright, clear, bulging (not sunken) eyes and shiny, unblemished skin. Take a whiff--you should smell ONLY the sea or a cucumber-like aroma.

Fillets or steaks should have a moist, almost translucent sheen; avoid any with flesh that's dried out or gaping. If you spot ice crystals in the fish liquid, the fish has previously been frozen, usually not a problem if you cook the fish soon.

Shrimp and scallops should have a firm texture and sweet smell. Clams, mussels, and oysters should be tightly closed; if any don't open after cooking, discard them.

Frozen fish should be thoroughly frozen and odor free. Don't buy any boxed, frozen fish that has ice on the outside of the package; this indicates it has been thawed and refrozen. Always defrost fish in your refrigerator.

GRILLING FISH:

Seafood cooks best over a moderately hot fire; if you're grilling a whole fish, bank the coals on either side of the grill and place the fish in the center.

Fish steaks, fillets, kebabs, and shellfish should be cooked over direct heat. For fragile fish, use a hinged basket, a mesh rack, or place the fish on a sheet of perforated aluminum foil. Grill racks, baskets and the foil should be sprayed with nonstick spray.

Fish steaks should be turned halfway through the cooking time; fillets under 1 inch do not need to be turned.

Thin fillets are tricky on the grill. For best results, fold the ends under for an even thickness and use a basket or perforated foil for cooking.

To estimate cooking time, measure the fish at its thickest part and allow 10 minutes per inch. A whole fish may take as long as 12 minutes per inch. Never overcook. Fish is done when it turns opaque; if it flakes easily with a fork, it's OVERDONE.

FISH, FRIDGE AND FREEZER

When you bring fresh fish home, store it in an air-tight package, and keep it in the coldest part of the refrigerator or freezer. Here's a handy guide for storing fresh or frozen seafood.

FILLETS----------------1-2 DAYS IN THE FRIG-----------3 MONTHS IN THE FREEZER
COD, FLOUNDER----------1-2 DAYS IN THE FRIG----------6-8 MONTHS IN THE FREEZER
SHRIMP-----------------ABOUT 2 DAYS-------------------- 5 MONTHS
CRAB--------------------ABOUT 2 DAYS---------------------6 MONTHS
CLAMS------------------ABOUT 2 DAYS---------------------DO NOT FREEZE

-Coach