modert

One of the big questions is regarding "freshness" of fish. I have found that much of the fish that claims to be "fresh" really isn't - it just has not been frozen yet. But it could be 3-5 days old by the time it gets from the boat to your store.

I prefer to use vacuum sealed flash-frozen fish - this is truly fresher than "fresh" because it is frozen within 4 hours of being caught, and maintains that level of freshness. You can typically thaw it just 2 hours before cooking and its as if you just caught it that day.

Also, many fish markets thaw flash-frozen fish to give customers the illusion of fresh - then you take it home and unknowingly re-freeze it, which really reduces its eatibility dramtically.

My favorite fish of all is Chillean Sea Bass (or white sea bass) - its a pure white fish that is very delicious - not fishy at all, but somewhat oily (not greasy - the oil just makes it cook up really nice). I also love Swordfish, Halibut, and MahiMahi - these are more like chicken in texture - a firmer, denser texture. All of these are somewhat expensive, but worth it.

When I cook fish I either pan fry or broil WITHOUT oil or butter (the fish usually has enough of its own) and I sprinkle on lemon pepper or just squeeze a but of natural lime juice across the top. If you have quality fish you don't need to do much to it.

Of course an easy one is canned white albacore tuna (in water) - I eat this for lunch about 5 days per week (in addition to eating fish for dinner 3-4 nights per week).