WSVN — Hi, my name is Doug Riess. I’m the executive chef at the Boatyard Restaurant. Today, a quick chef tip is buying whole fish, what to look for when you buy it so you get the freshest possible fish there is."
Chef Doug Riess: "Couple of things, the eyes. The eyes should be clear and not glossed over. The other thing that we really want to pay attention to is the gills, and the blood in the gills. The redder the gills, the fresher it is. When blood gets old it dries out and turns brown."
Chef Doug Riess: "If it’s brown, old, don’t buy it."
Chef Doug Riess: "If you look up in here and it’s nice and red and it’s not brown, that’s telling you that it’s a fresh fish. So when you buy fresh, head-on fish at your store, make sure you take a look at these items and you’ll get the freshest possible fish of the day. And that’s it for Online Xtra… have a good day!"