Super Fresh

As a chef instructor at a Le Cordon Bleu culinary school, there's nothing more inspiring than checking in my class' product order and finding that our fish for that day's recipes is unbelievably super fresh. Fabricating, cooking, and eating fish has always been something near and dear to my heart, and from a cook's perspective, fish and shellfish deserve a special level of respect when they are in pristine condition.

Last night, we received some amazingly "just out of the water" fresh flounder from the east coast. When they are small like the ones we got, about a pound and a half to two pounds each, they typically go by the name "fluke".These "flat-fish" are the funky looking ones you've probably seen before but haven't necessarily known what to make of them. I think of them as the Picassos of the fish world, with both of their eyes on the same side of their head. That set-up is due to the fact that they are bottom dwelling ambush predators, burying their flat, serving platter shaped bodies in the sand so that just their eyes stick up to keep on the lookout for food.

Since our flukes were so very fresh, I was able to take a few minutes to teach my students about the various signs they need to look for when trying to judge how long a fish has been out of the water. The first thing I like to talk about is how the fish smells. If it smells fishy in an unpleasant way, it's not fresh. It should smell like an ocean breeze (or a lake breeze if it's a freshwater fish). A hint of watermelon or cucumber aroma also is a good sign the fish was plucked from the depths recently. So get your nose close to the fish and breath deep! Then there are the gills; lift the gill plate behind the head and make sure the gills are bright red. If they are brownish or gray, the fish isn't fresh. Look into the creature's eyes...if they are clear and slightly bulging, you're in good shape. Cloudy and sunken is not what you want. Next, gently press your finger into the side of the fish. The flesh should feel firm and your finger shouldn't leave a depression. The skin should also be moist and shiny, not dry and shriveled. A bit of natural slime is a good helps the fish glide through the water, so don't be alarmed if it feels a bit slick.

If you pay attention to these simple freshness checks when purchasing whole fish, you're guaranteed to bring home and cook the best seafood you can find.

Featured Culinary Schools

Searching Searching ...

Matching School Ads
5 Program(s) Found
Le Cordon Bleu Schools of North America , Online (campus option available)
  • Its first location, in Paris, officially opened its doors as a culinary school in 1895.
  • Teaches students by having them spend significant time in the kitchen practicing precision techniques.
  • Provide hands-on training from instructors who are certified, master chefs.
  • Offer flexible schedules and online programs.
  • Has 30 schools worldwide, spanning 5 continents, including 17 campuses in the U.S.
Show more [+]
Good for Working Adults
  • Online Courses
  • Flexible Scheduling
  • Financial Aid
1 Program(s) Found
  • Provides students the opportunity to train at home in their spare time to get their high school diploma, train for a new career, or enhance current skills.
  • Offers programs in psychology/social work, business management, medical billing, criminal justice, and more.
  • Member of the United States Distance Learning Association (USDLA), the Canadian Network for Innovation in Education (CNIE), and the International Council for Open and Distance Education (ICDE).
  • Features a fully flexible schedule with no classes to attend, leaving the study pace up to the student.
Show more [+]
  • Online Courses
1 Program(s) Found
  • Offers more than 150 self-paced, career-relevant programs that are connected to a supportive 24/7 online community of students and faculty.
  • Profiled in many publications such as The Boston Globe, Fox Business, and  Inside Higher Ed.
  • Nearly 25,000 graduates each year.
  • Accredited by the Distance Education Accrediting Commission (DEAC).
  • Founded in 1890 in Scranton, Pennsylvania    
Show more [+]
  • Online Courses