Chef Massimo Falsini from Caruso's in Santa Barbara offers essential tips for cooking seafood, emphasizing the importance of selecting fresh fish and the benefits of brining. He suggests shopping for whole fish with bright red gills and clear eyes, ensuring quality. To keep the fish moist, a mild brine of salt and sugar can be used, soaking it for 30 minutes. Falsini also prefers roasting fish alongside potatoes as his ideal cooking method, showcasing his expertise from years in high-end culinary environments.
A fresh fish will smell like the ocean and be firm to the touch. The gills must be bright red, and the eyes should never look cloudy.
You mix a little bit of sugar, a little bit of salt - normally it's two parts salt, one part sugar - with water. Brine the fish for about 30 minutes before you cook.
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