Buy fish from a sanitary market where the fish is kept in a refrigerator compartment. In buying salmon or halibut steak, one pound will serve two to three. Fish must be fresh. The eyes of the fish should be bright, gills red, scales bright, flesh firm. The flesh of the fish should leave no imprint at the touch of fingers. There should be no unpleasant foreign odor. Fresh fish sinks when placed in cold water. Have the butcher scale and clean the fish. But fish need additional cleaning before cooking. Wipe fish clean with white cloth wrung out in cold water.

Remove any blood adhering to backbone. Remove any scale, always scrape against the scales with back or knife. Carefully wipe out inside as well as outside of fish. To Keep Fish-Because of its strong odor, fish must be well covered in a tin pail and kept in refrigerator. If fish is to be kept over 24 hours, clean carefully, cut in pieces as for serving. Cook a few minutes in hot olive oil. When cold, cover, place in the refrigerator. Then cook at first opportunity.