Question: How Do I Choose Fresh Fish?
How do I choose fresh fish is simple - make friends with your fishmonger. They are there to help and I have never met one who would not help in choosing fish - how else will they ensure future trade?.
Answer:
Golden Rules on Choosing Fresh Fish
Any fish or seafood you buy should be squeaky fresh and unsure if it is the simplest test is a quick sniff. It should never smell fishy but be an aroma of the sea. As this method isn't popular with fishmongers also look for:-
- Whole fresh fish will have eyes that are bright and not sunken. The skin should have a shiny, moist, firm appearance.
- When buying fillets look out for neat, trim fillets and a white translucent appearance.
- Flesh should be firm to the touch, not soft or mushy.
- Fish should have no brown spots, which are an indication of the beginning of decay.
- Fish should give the appearance that it's still alive but not wriggling of course.
- Shellfish, like lobster and crab, should be purchased either alive or frozen. If your market has a lobster tank, ask how long they've been in the tank. Truly fresh lobsters should be lively and frisky.
- Smoked fish should look glossy with a fresh smoky aroma.
- Select shellfish with shells tightly closed and without any gaps or cracks.
- Lobsters and crabs should be heavy for their size.
- With frozen seafood is must be solid with no signs of partial thawing, in undamaged packaging and with no sign of freezer burn.


