Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
With the increased speed and safety of shipping, fresh fish from all over the world is now quickly transported and readily available almost everywhere in the United States, and American fish and seafood can be found in the major cities outside the country. For instance, it is now not uncommon to find Maine lobster on the table in Paris, or Dover sole on a Chicago menu. Since fish found in the market may no longer be a “local” or “regional” catch, it is extremely important to learn how to identify freshly caught and properly stored fish.