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A fishmonger's tip on choosing and buying the freshest fish

The fish counter can strike terror in the hearts of otherwise confident food shoppers. Whether it's fear of bones, an aversion to seeing whole animals or confusion about what exactly to buy and how to cook it, even avowed fish lovers often shy away from cooking seafood at home. And so Newsday food reporter Erica Marcus spent the afternoon on Wednesday, May 1, with Frank Palermo, owner of Claws Seafood Markets in West Sayville and a former head fish buyer for Pathmark supermarkets, for a crash course in choosing fish. (Credit: Yvonne Albinowski)


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