Fish can be a confusing protein to work with, especially if you're unfamiliar with its ins and outs. If you forget to ask your fishmonger to descale it before bringing it home, that can certainly seem like a daunting task, and its beady little eyes seem like they're staring into yours every time you open the refrigerator. Yes, fish can be intimidating, though it's very rewarding to .
But if you remain intimidated, you might put off using it until you are no longer sure if it's any good. To help discern if your fish has spoiled, we asked Chef Jason Pfeifer for tips. Pfeifer is the culinary director of the event to benefit the City Harvest of NYC.
The event will be held on October 29 in The Glasshouse in NYC. Pfeifer said, He added, "Be wary if it feels slimy." Breaking down the signs your fish is off As Pfeifer mentioned, the smell of a fish can immediately alert you that it is spoiled, and it will be strong.
Of course, fish smells like fish to begin with, but it should be a mild scent, like the salty sea air. What it should not smell like is an overpowering fishy odor or ammonia, which is what it can start to resemble when it's beginning to rot. Pfeifer also referenced the fish's eyes, which should be clear (and bulging), not cloudy or sunken.
There is also the color of the fish's gills, which should be bright red, indicating that it was caught and brought to market recently. Gills that are more of a dull red or even have turned brown are a sign that the fish has been out of .
