Scale models

Jose J. Santos

The “Wow, it’s finally summer!” indicators have arrived: the sun’s

out, beaches are filling up and children are everywhere.

Missing among these is one that’s less obvious to some, but one of

the most vital to Terese Pearson.

Her tell-tale sign that summertime’s here: It’s fish season.

Pearson, with husband Tom, owns and operates Pearson’s Port, a

floating fishery in Newport Beach’s Bayside Marina. The shop has been

in the Pearson family for more than 31 years.

Working in the shop, Pearson is exposed to some consumers’

misconceptions about fish. One of the most common is that fish is

difficult to prepare and cook.

Not so, Pearson says.

“In reality, it’s a 10-minute meal.”

GETTING STARTED

You have to find the right fish before you can cook it. Here’s

some tips from Pearson if your eyes glaze over at the sight of fresh

snapper on ice:

* The firmer, the better: Firmness is essential to picking the

right fish. How firm your catch is will indicate how fresh it is.

* Oooh, that smell: Ever walk in a store and smell something

pungently fishy? If this is the case, Pearson says you should choose

another place to buy your fish.

“Fresh fish doesn’t smell. You could cook it and no one would

know,” Pearson said. “Fish has all different flavors, and fishy is

not one of them.”

* Eat them up, yum: “Don’t be afraid of whole fish,” Pearson said.

Customers tend to shy away from buying their fish complete, but if

a fish is kept whole it will retain more of its flavor. Great flavors

in the fish can come from the most unexpected of places -- its head.

The presence of bones might deter some from buying whole. But if

it isn’t cut, the skeleton will stay intact when cooked, Pearson

said.

* Circle of trust: A pivotal aspect of buying fish is the amount

of faith you have in whom you’re buying it from.

“Trust your fishmonger,” Pearson said. Ask questions and use

common sense. If your fishmonger is trying to sell you product that

isn’t iced or shellfish that’s sitting in still water, you should

bolt. If you can develop a high level of trust with your fish

supplier, a great meal is guaranteed.

BREAK OUT THE Q

Now you’ve found a great piece of fish, but have no idea how to

cook the thing, Pearson recommends skipping the searing or sauteing

and heading straight to the grill.

Barbecuing fish is Pearson’s cooking method of choice. It’s

simple, and if you don’t have a lot of time, it has its benefits.

“You don’t have to clean a pan,” Pearson said.

Here are two quick-and-easy methods to grill fish:

Mayo-yaki glaze

* What you’ll need: Fish of your choice (inch-thick portions),

mayonnaise, teriyaki sauce, spices to your taste

* Mix the mayonnaise and teriyaki sauce in a bowl, stir it up into

a glaze. If it’s too thin, add more mayo. If it’s too thick, add more

teriyaki sauce. Add desired seasonings.

* Roll whole fish or cut-up fillets in the mixture. The mayo will

seal the fish so the meat stays moist.

* Set grill on high. Let it warm up.

* Put the fish directly on the grill. Turn down to

medium/medium-low.

* Turn every four minutes until it is cooked to your liking. Cook

10 minutes per inch of thickness of fish.

* Total cooking time: Approximately 10 minutes.

Rub a grub grub

* What you’ll need: Fish of your choice (Pearson recommends rock

cod, any rock fish or snapper), olive or sesame oil, garlic or any

herbs of your liking, a lemon or lime, other desired seasonings

* Keep the fish whole, scaled and cleaned. Cut three slits into

both sides of the fish. Cut slits evenly-spaced in the middle.

Careful: you want to cut through the skin to the bone, but not

through the bone.

* Rub the oil of your choice on and in the fish. Sesame oil has a

higher tolerance to heat.

* Place garlic or the herbs of your choice in the slits. Add

desired seasonings.

* Place in aluminum foil and squeeze the lemon or lime juice to

taste.

* Put foiled fish on medium/medium-low grill. Let steam 10 minutes

per inch of thickness of fish.

* For last few minutes, remove from foil and cook directly on

grill. This will add a crispy texture to the fish.

BAKE THE GOODS

If you’re not into grilling your fish, try these two methods for

baking your catch. Pearson points out that even if you prefer your

oven, you can also do cook on the barbecue.

Get your rock salt

* What you’ll need: Fish of your choice (Pearson recommends sheep

head, rock cod or snapper), rock salt, vegetables of your choice

(Pearson recommends bell peppers, onions or jalapenos)

* Take a roasting pan, preferably a deep one with a lid. Line the

bottom with an inch of rock salt.

* Keep the fish whole, keep scales on fish and clean. Cut into and

down the middle of the fish. Careful: you want to cut through the

skin to the bone, but not through the bone.

* Lay fish in middle of pan and cover in rock salt.

* Add whatever vegetables you want into the fish and pan.

* Set oven to 375 degrees. Let bake 10 minutes per inch of

thickness of fish.

* After fish is done cooking, discard vegetables.

Soy-sugar marinade

* What you’ll need: Fish of your choice, soy sauce, about 1

teaspoon of sugar, about 2 tablespoons olive oil, vegetables of your

choice

* Take a roasting pan, preferably a deep one with a lid. Line the

bottom with layer of soy sauce.

* Add sugar and olive oil.

* Keep the fish whole, scaled and cleaned. Cut three slits into

both sides of the fish. Cut slits evenly spaced in the middle.

Careful: you want to cut through the skin to the bone, but not

through the bone.

* Place fish in marinade. Put in refrigerator 10 minutes on each

side.

* Add vegetables.

* Set oven to 375 degrees. Let bake 10 minutes per inch of

thickness of fish.