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Fish is a simple healthy food that tastes great. A good cook knows that when it comes to fish, there's no need to complicate cooking or add ingredients that could ruin the unique flavour and texture of a treat of fresh fish.

Basically there are two kinds of fish flesh no matter whether they come from, fresh or salt water.

Slow moving fish such as walleye, pike, grouper or tilapia have light flavoured flesh with a flaky texture and less oil.

Faster moving fish that migrate or expend huge amounts of energy have oilier flesh (and higher levels of Omega 3 fatty acids), the salmons, tuna, trout or swordfish.

Pick your fish with care, it's fuel for your body and tastes wonderful

No fish should stink before cooking. Check your fish when you buy it, it might smell like the sea, but it shouldn't be at all offensive. If fresh fish does smell strongly, put it back. They may have been mishandled and as a chef and someone who doesn't want to end up poisoned; I wouldn't eat them myself so I wouldn't recomend you buy anthing questionable. Whole fish should not be overly slimy and the skin should look uniform and undamaged.

Cooking methods and how not to stink up the kitchen

During cooking, smells are bound to develop and some are not pleasant at all. Generally speaking, the oilier a fish is the more it will smell when cooked. This is one reason that we cook the salmons and trout quickly, to seal in the healthful omegas and stop the oils leaching out and reacting to the heat.

It is this reaction between the fat of the fish and the heat of the pan that causes that "fishy" smell when we cook. For fish steaks like salmon or swordfish here are two wonderful ways to prepare them.

A well baked fish steak is a joy to eat and simple to cook.

Salmon with Butter and Dill

- Gently scrape the skin of a slab of fresh salmon and rinse under cold water

- Soak the flesh in milk while you prepare your pans.

- Preheat your oven to 350

- Place a fry pan on the stove with a little sunflower oil and place on medium heat.

- Place a piece of parchment paper on a baking sheet (with sides).

- When ripples appear in the oil, but before it smokes, you are ready to cook.

- Rinse and pat dry the fish once more.

- Place the fish into the pan skin side down. Sprinkle with a little salt and pepper.

- In a couple of minutes, when the skin is browned, flip the fish over.

- Cook the flesh side for two more minutes.

-Take the fish out of the pan carefully and place it on your baking sheet.

- Place a pat of butter on top of the fish

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