Come and Buy Fish Painting

The painting is simply referring to the health benefits of eating fish as a way of communication between the seller and the buyer on our local streets trading in Lagos. Fish is easy to cook at home. It’s easy to feel overwhelmed at the fish counter. Which is tastiest? Which is healthiest? Which is the most sustainable choice? Fish, particularly those high in a type of healthful fat called omega-3 fatty acids, can confer substantial health benefits. The first step in becoming a seafood aficionado is buying the right type of fish for your recipe. The seafood counter at your local supermarket can be a little intimidating, but however there is a quick guide for choosing the perfect fish. Fresh fish are generally separated into two categories -- lean and fatty. Lean fish contain 1% to 5% fat. Fatty fish contain 5% to 35% fat, which makes their flesh darker, richer, and stronger tasting than lean fish. Fish also are categorized as either round fish -- fish with rounder bodies and one eye on each side of the head -- or flat fish. Flat fish have both eyes on one side of the head. Depending on whether they are flat or round, fish also come in various cuts: Whole fish of both types are sold with the head, tail, fins, and scales intact and must be gutted and scaled before cooking. Dressed fish are gutted and scaled with the head, tails, and fins intact. Pan-dressed fish are dressed and have the head and tail cut off so that the fish fits into a skillet. If fresh whole fish is readily available, you not only benefit economically but also receive the highest quality in freshness and taste. The skin acts as a protective covering and keeps the fish more flavorful and juicy. Purchasing Fish It is important to know what to look for when purchasing fresh fish. One can find fresh fish at most large supermarkets or at a retail fish market. An independent retail fish market usually buys its fish on a daily basis, whereas chain stores order in large quantities and usually do not receive daily shipments. When buying whole fish, first look at the eyes. A fresh fish has bright, clear, and protruding eyes rather than dull, hazy, sunken ones. The skin should be moist and shiny, the gills red or pink, and the flesh firm and elastic. The odor is also a sure sign of freshness. A fresh fish has a fresh, slightly oceanlike, mild odor. If there is a distinct fishy, sour smell, do not buy it. When purchasing fillets and steaks, look for cuts with moist flesh that is free from discoloration and skin that is shiny and resilient. Again, if the fillet or steak has an off odor, do not buy it. When purchasing frozen fish, the package should still have its original shape with the wrapper intact. There should be no ice crystals, visible blood, or discoloration on the skin and flesh. Select frozen fish packages from below the load line of the freezer case and do not allow them to thaw on the way home from the store. When storing fish, wrap it tightly in plastic wrap. If possible, set the package on ice and store in the coldest part of the refrigerator. Be sure melting ice drains away from the fish. If the flesh comes in contact with moisture, it may become discolored and dried out. Fresh fish should be used within 1 to 2 days. To freeze fish, wrap it tightly with freezer paper or heavy-duty plastic wrap, or place in a freezer-weight plastic storage bag. Label the package with the type, cut, and weight of the fish and the date. Freeze lean fish up to 6 months and fatty fish up to 3 months. To maintain the texture and quality during thawing, place the package in a dish and thaw the fish overnight in the refrigerator. Drain the fish and pat it dry with paper towels before using. 15% off orignals Use code:SILVER 15

Painting:Oil on Canvas

Original:One-of-a-kind Artwork

Size:46 W x 36 H x 1 D in

Delivery Time:Typically 5-7 business days for domestic shipments, 10-14 business days for international shipments.