|Description:||This was a display of freshly-received Pacific saury, Cololabis saira, which had been caught in the North Pacific, and shipped to Georgia, where their journey to this point, took them to this farmers market. Also known as the mackerel pike, these fish are often pan-fried, and are a good source of easily-digestible protein, as well as unsaturated fatty acids, such as EPA and DHA. These fish had yet to be cleaned, and were awaiting to be chosen by passing shoppers.|
It’s always a good idea to remove the skin, fat, and internal organs, where harmful pollutants are most likely to accumulate, before you cook the fish.
As an added precaution:
- Remove and throw away the head, guts, kidneys, and the liver.
- Fillet fish and cut away the fat and skin before you cook it.
- Clean and dress fish as soon as possible.
Remember that with any fresh meat, always follow proper food handling and storage techniques. To prevent the growth of bacteria or viruses, keep freshly caught fish on ice and out of direct sunlight.