BUYING GUIDE FOR FRESH FISH Evaluating fresh fish is easy once you have learned the basic methods for determining its quality. 1. Flesh - The flesh should be firm and elastic to the touch, and should not be separating from the bone. Fillets should have a fresh cut appearance and the color should resemble freshly dressed fish. 2. Appearance - Fresh fillets, steaks, chunks, cuts, etc. should look moist, firm, and practically free of any brownish streaks throughout the meat. If, when you press your finger into the flesh, there is an indentation that fills with liquid, or if there is excessive liquid in the package, the fish has probably been frozen and thawed. 3. Eyes - If present, the eyes should be bright, clear, transparent, full, and protruding. As fresh fish ages, the eyes will become cloudy and sunken and often turn pink. 4. Gills - If present, the gills should be bright red and free of slime. As the fish begins to deteriorate, the gills change color, fading to a pink, then gray. Eventually they will become brownish and greenish. 5. Skin - The skin should be vibrant and bright. Any skin markings (color, spots, stripes) should be distinct. BAKED CATFISH FILLETS 1 1/2 lb. Catfish fillets 2 egg whites 1 tablespoon grated onion 1/4 teaspoon dry mustard 2 tablespoons butter or margarine 1 cup milk 1 tablespoon lemon juice 2 tablespoons sour cream 1 clove garlic 1/4 teaspoon white pepper 2 tablespoons flour 4 teaspoons prepared horseradish Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, horseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish.