All Fish Frozen Fish Ice-bed Fish Live Seawater Fish Live Fresh water Fish Other Seafood A. Tips for Choosing Fish How to Choose and Handle Live Fish and Ice-bed Fish : 1C2A PARKnSHOP provides you a simple formula for choosing a live fish or an ice-bed fish. Just remember“1C2A”. That stands for Clarity of eyes, Appearance and Activity of fish. Here is a checklist to help you:  Look for: Both Live and Ice-bed Fish Bright, crystal clear eyes...never dull or foggy Shiny skin or scales, clinging close to the body... without scratches, wounds or peeling Bright, distinct body colour and red gills Elasticity when the body is softly pressed No excessive fishy smell Live Fish Energetic swimming Without rapid breathing  Storage and Preparation: Fish bruise easily ﹣handle with care. Lift whole fish with both hands, and never hold by the tail. Remove scales and all inner organs from the fish. Wash inside and outside with cold running water. Completely dry with paper towel. Wrap the fish with cling wrap and stored in refrigerator up to 2 days. Fish can also be kept frozen in freezer up to 4 weeks. Wash your hands and any utensils you have used. How to Choose a Frozen Fish  Look for: Bright, distinct colour of fish meat... no tinges of black or faded colour. Fillet should be frozen hard without oozing. B. Tips for Cooking Fish Fish is an easy dish with lots of cooking methods for meal variety. You can steam, bake, pan-fry, deep-fry, poach, stew, soak or even micro-wave.  General Don’t cook too long or over too high a temperature. Cook only until the flesh flakes easily at the touch of a fork.  Steaming Make sure the water is boiling before placing the fish. When the fish is steam cooked, turn off the fire and uncover the wok immediately, otherwise the meat will roughen.  Frying Make sure the oil is well heated before adding your fish to the skillet. Do not turn the fish over immediately or the meat will loosen.  Batter Frying Always make sure the batter is cold. This will prevent the fish from absorbing too much oil. Test the heat of oil by dropping in a little bit of batter. At the correct temperature it should turn golden brown in about a minute. Waste Not, Want Not - Simple Recipes Don’t throw out the leavings of a fish dish like fish head! With just a few ingredients and your creativity they can become delicious, easy-to-make dishes.  Basic Chinese Fish Soup Gently fry the off-cuts until golden brown, then cook it with some ginger slices and adequate water on high flame for about 30-40 minutes, strain before served.  Basic Western Fish Soup Cook fish off-cuts, half an onion (quartered), 1 bay leaf, a few black pepper corn and 1/4 cup of white wine simmer with suitable amount of water for about an hour, strain before served.  Fish Head Coat with flour and fry until golden brown. Enjoy with curry, satay or other strong-tasting sauces. An easy and inexpensive way to cook!