Ask the Cook Jorj Morgan is the Director of Lifestyle Content for BlueSuitMom.com. Her expertise in the culinary field incorporates 25 years of entertaining as well as owning a successful catering company. She is in the process of publishing her first cookbook, "At Home In The Kitchen" due in Spring 2001. Preparing Fish Q:I read and hear about how good fish is to include in a weekly diet. But, I haven't a clue how to purchase or prepare it, so I never try. Is it as hard to manage as I think? A: Fish is one of the easiest, fast foods to cook at home. Fresh fish is firm to the touch and odorless. A whole fish has reddish gills that are not sticky. The eyes of the fish are clear and the scales shiny. A good fishmonger is able to skin the fish and remove most of the bones. A few stray bones can be removed during the preparation of the dish. Feel free to ask questions about the type of fish displayed in the case. New types of fish are being flown to stores all over the country. You may not have heard of a certain type of fish, but that does not mean you should not try it. It is important to remember the basic difference between fish and poultry or meat. The distinction is that fish is basically tender before you cook it. Therefore you do not need to utilize a cooking process that is design to tenderize or break down the food. Poaching, sautéing and broiling are all easy, fast methods to prepare fresh fish during the week. More feasting challenges: • Getting the whole family to eat together • Planning a dinner party • Quick and healthy midweek meal • Help! My cold cuts have a greenish tint