Whether you’re a die-hard fish lover looking for a simple way to enhance the flavor of your fish or a beginner looking to up your healthy protein intake Joe Gurrera a fishmonger and owner of the legendary Manhattan gourmet market Citarella believes he can help. He says the key to cooking fish well is using a few simple ingredients to enhance rather than hide the fish’s inherent qualities such as sweetness or butteriness. No matter what cooking method you use he suggests that salt pepper and olive oil are the only things you need to bring out the fish’s most flavorful qualities.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Master Fishmonger Standard | 2019-05-13 14:01:13 |  114,436 Views |
Standard Guide to Boning and Gilling Mackerel by the Master Fishmonger
But what if you’re not a fish lover and don’t like the taste or texture? Well Gurrera is here to change your mind. He thinks that you probably just haven’t found the right fish for your personal tastes. “Before someone gives up on eating seafood I encourage them to try a few different types to see if there’s one that speaks to their taste” he tells Chowhound. “Ask your trusted fishmonger for recommendations.”
When Joe Gurrera bought Citarella in 1983 he expanded the more than 100-year-old seafood business into new markets and food categories but fish remains at its core. So yes Gurrera knows a thing or two about fish and he believes that less is more when it comes to cooking fish. “The key is simple preparation and timing” Gurrera says. “By using basic ingredients that enhance the flavor of the fish rather than masking it you let its natural flavor shine. Salt pepper and a good extra-virgin olive oil are all you need when grilling broiling or baking.”
His second big piece of advice is about cooking time. "Don't overcook it!" he says. Other big mistakes to avoid when cooking fish are removing the skin or touching the fish too much while cooking. If you're planning on grilling prevent the fish from sticking by cooking it on a thin bed of lemon slices
