Fish – How are fresh fish shipped across continents

As a rule of thumb for a whole fish, and not a fillet -

• the gills should be bright red
• the skin/scales should be bright and shiny like metal
• this fish shouldn't really smell of anything except 'watery'
• the flesh should rebound quickly when pressed
• the eyes should be bright and clear
• really fresh fish is also quite slimey to touch if it's straight out of the water. I remember being quite surprised at this from my first fishing trip a few years back.

Don't cut it up before cooking, do it after cooking. This is a common issue with many Mexican style recipes

Coat the fish with your spice mix, and cook as desired. When done, cut into cubes/chunks or flake onto your tortilla

Usually thinner fillets work best for this style in regards to surface area exposed to spices etc

Do the same for beef tortilla, spice and cook a steak, then slice it up thin and add it to your tortilla