With the experts now recommending two or more servings of fish every week, you may want to expand your repertoire of fish recipes. Fresh fish is very perishable, so it's important to know how to buy and store it.

Start by getting to know the person behind the fish counter at your supermarket. Shop where the fish is fresh and nicely displayed. A good display includes whole fish partially covered by clean ice and fillets in pans or trays surrounded by ice. Fresh fish doesn't have a strong smell - if the fish counter has a "fishy" smell, it's likely that the display ice needs changing or the fish case needs cleaning.

If you're buying a whole fish, check that the eyes are bright, clear and bulging. The fish should have vivid color with no blemishes or skin tears. Look for moist flesh with a translucent sheen. Don't buy fillets that have begun to curl - that's a sure sign that they are getting old.

Next week we'll talk about how to handle fish once you've got it home.

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