When buying fish, remember that if it's really fresh it shouldn't smell 'fishy'. Obviously, it's difficult to test prepacked fish for freshness, but buy from a reliable source and make sure that it looks firm and moist.
When you open pre-packed fish, check that there is no smell of ammonia. If there is, the fish is off.
Both fresh and frozen seafood should be put in the fridge or freezer as soon as possible and, ideally, fresh fish should be cooked and eaten on the day you buy it.
You can use stock, water or wine to cook fish and will only need small quantities of liquid.
If you thicken with cream, milk or egg yolks, add them for the final 30 minutes.
Types of firm-fleshed white fish are interchangeable in recipes.
Only season lightly if you are using smoked fish.