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Knowing When and How to Order Fish
It turns out that Bourdain
makes a good point about proceeding with caution if you have a yen for fish on
Monday. If you're dining near the coast or at a restaurant known for
outstanding seafood, you probably don't need to pay attention to the calendar.
But if, let's say, you're in Kansas City or Reno, saltwater fish must
be shipped to the restaurant. Most fresh fish wholesalers can ship fish
overnight, but that usually isn't going to happen on a Sunday. One telling sign that a bistro
might be trying to get rid of old fish is found on the specials board. On
Sundays and Mondays in particular, if you notice a promoted fish dish drowning
in a heavy sauce, steer clear. The sauce may be a flavorful mask for the
stronger fishy taste that seafood acquires as it ages. And when in doubt, don't
be afraid to ask. The server should be able to tell you where the fish came
from and how fresh it is, especially at higher-rated restaurants. With fish as the primary
protein on sushi restaurants' menus, does that mean the spicy tuna rolls that
light up dreary Mondays are stuffed with old fish? Some sushi eateries aren't
open then for that very reason. Overall, a slightly different set of health rules
apply when it comes to serving raw fish. The Food and Drug Administration (FDA)
requires that sashimi and other seafood intended for raw consumption must be
frozen first to kill bacteria. Freezing may also be a routine step in the
seafood shipping process that can preserve it for up to two years [source: Moskin].
Even in sushi's homeland, Japan,
previously frozen seafood is routinely tucked into rice and nori rolls [source:
Moskin]. If sushi isn't your cup of
tea, and you still want fish on a Monday, you can always cook it yourself. Many
retail fish markets get in fresh shipments every day that you can select from.
When shopping for fish, it's important to follow your nose. The older the fish,
the more pungent it becomes. A fresh fillet shouldn't smell particularly fishy;
instead, you ought to detect a cucumber-like scent [source: Brown]. Also inspect the
condition of the flesh. Go for fillets that appear brighter and slime free
[source: Food and
Drug Administration]. Or if you have an itch to
travel, hit up Tokyo's
Tsujiki Fish Market. Be sure to get plenty of sleep -- the tuna auction starts
around 2 a.m.
