Cold winter days see a change in eating habits -- hot, spicy foods are more popular and so are the deep fried ones, hot out of the oil and on to your plate. Among these are fish specialties and to cater to the demand, all around town vendors can be found selling different varieties on trolley’s or Suzukis, especially around the Rawal Dam area. Fried fish covered in gram flour, mixed with different spices and deep fried is very popular with those who relish its taste and long queues are seen in the evenings at those outlets which prepare it. Fish lovers say there is nothing like a hot ‘naan’ and fried fish to satisfy their taste buds and though it’s on the expensive side hotels selling it usually run out before closing shop! Fish curry is also liked but is not favoured as much and is more of a home cooked dish.
Usually the ‘entrepreneur’ has a trolley full of fish of many sizes to lure customers. Some signs say the fish are from Mangla Dam; Rawal Lake; Tarbela Dam; Chasma Barrage and the ocean and while I do not want to disparage their efforts at earning an honest living, I have my doubts about the veracity of the claim as far as the ‘fresh’ fish from faraway places is concerned – they are more likely to be from a cold storage. They only ones that may be fresh are those from Rawal Lake, which is about an hour’s drive away and could yield a fresh stock - if you got up earlier than the crack of dawn and went fishing!
Experts or those who buy fish regularly know how to identify fresh fish by touch and by the colour of their eyes. Others have to depend on their gut instinct or the honesty of the vendor. In any case it’s better to be safe than sorry, because if the fish is even slightly off the consequences of eating it can be quite devastating. Knowing how to choose fresh fish is vital for your well being. Unless you caught the fish yourself, you really have no way of knowing exactly how fresh it is, but buying fresh fish is easy if you know what to look for. According to experts, here are tips on choosing fresh fish.
Look for bright, clear eyes. The eyes are the window to a truly fresh fish, for they fade quickly into gray dullness. Dull-eyed fish may be safe to eat, but they are past their prime. Next, take a look at the fish. Does it shine? Does it look metallic and clean? Or has it dulled or has discoloured patches on it? If so, it is marginal. Smell it. A fresh fish should smell like clean water or a little briny or even like cucumbers. Under no circumstances should you buy a nasty smelling fish. Cooking won't improve it. Lastly, look at the gills. They should be a rich red. If the fish is old, they will turn the colour of faded brick. No wonder someone coined the term ‘fishy’ for something or someone who is not quite right!
Happy ‘fishing!’