How A Fishmonger Brings Out Natural Flavors Through Cooking

Joe Gurrera, a fishmonger and owner of the storied Manhattan gourmet market Citarella, says the key to doing fish right lies in enhancing rather than hiding its inherent qualities.

He believes less is more when it comes to boosting the natural flavors of seafood, which include sweetness and butteriness. "The key is simple preparation and timing," he says.

As Gurrera puts it, no matter which cooking method you use, "Using basic ingredients that enhance the flavor of the fish, rather than mask it, will make the natural flavor shine.”

He adds, “Salt, pepper, and […] extra virgin olive oil is all you need when grilling, broiling, or baking." He also advises against overcooking the fish to get the most out of it.