It's easy to prepare, frighteningly healthful and boasts a broad palette of flavors. Although the selection of seafood in the Valley won't rival that of Boston, Seattle or other coastal towns, we have a fairly wide variety of sea creatures available. Happily, fillets and steaks are plentiful, and they're as easy to cook as a chicken breast. No gutting necessary. A fillet of fish is a section or a full side of a fish.
Steaks tend to be thicker.
One of the best places in town to buy fish, whether whole or in parts, is 99 Ranch Market, 44th and Van Buren streets in Phoenix, where they have the freshest available - live. If you're so inclined, you can pick out your fish and have a clerk whack it on the head. Now that's fresh. Freshness is key If you want to become a fish authority, one of the most important skills you'll need is ascertaining freshness. Eyes are the windows to the souls and, with fish, they're indicators of how long the fish carcass has been lying around.