Food Lens Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Food Lens · Recipe ingredients
Fish
Ranges from delicate and mild in white fish to rich and oily in fattier species like salmon or mackerel.
Lens analyzedFish here covers any raw fillet or whole fish bought for a recipe, from mild white fish to oilier salmon or mackerel. Cooking times and doneness cues shift with thickness and fat content, but most fish turns opaque and flakes apart easily once it's done.
Where it comes from
Fresh fish sits at the center of coastal cooking everywhere, prepared simply with heat, acid, or salt so the catch itself stays the focus. How a fish gets cut, whole, filleted, or steaked, usually points to the cooking method a cook has in mind.
Buying it
Look for fish that smells like clean water rather than strongly fishy, with firm flesh that springs back when pressed and clear eyes if it's sold whole.
Storing it
Keep raw fish in the coldest part of the fridge and plan to cook or freeze it within a day or two of buying.
Keeps about 2 days in the fridge.
Recipes that use fish
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