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[Schielke]

Chef Eric,

When preparing fish, how do you decide how rare (or raw) the dish should be? In what applications is a rarer preperation better than a more thoroughly cooked one?

Thank you for your time,

Ben Schielke

[Eric Ripert]

In general, I like to cook fish to medium rare; the fish is moist and you preserve its juice and the delicate flavor of the fish itself. I never cook fish well done with the exception of skate, which (it's strictly personal) I like in between medium to well done.

Tuna and Hamachi are best raw or barely seared. In general, fatty fishes like blue fish, salmon, sardines and mackerel are best rare, but they must be sushi quality.

And do not forget...fresh fish should never....ever smell fishy.