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Become familiar with different types of fish. When you learn which are dry, oily or delicate you will be able to prepare fish properly and serve the right accompaniments. Make sure to choose the freshest fish possible. There should be no fishy smell and the gills should be red. Take care as you clean the fish because the fins and tails can be sharp. Finally, to prevent scales from flying everywhere, scale a fish under running water and clean it thoroughly.
Until recently, Stephanie was the chef/owner of Scylla in Chicago. She is now enjoying traveling, both domestically and abroad, while planning her next exciting venture. Stephanie's biggest lure in cooking is seafood because the same fish can be cooked so many different ways - grilled, poached, cured, pan roasted - and this brings out different attributes, flavors and textures. Stephanie says in her cooking, contrasting and complementary elements are essential, but balance is non-negotiable. She has always been very driven and a bit of a risk-taker. "Once I set my mind to something, I follow through. It always has to be 110%."
