How To Buy Fresh Fish with Confidence

The best place to buy fresh fish is direct off the fishing boat – the Greek island dream! The second-best place is from a reputable local fishmonger if you’re lucky enough to have one near you. Some of the major supermarkets have fresh fish counters too. Pre-packaged fish fillets will not have as good a flavour or texture as fillets expertly cut off the fish by you or your fishmonger.

You can learn all the skills you need for great fish and seafood cookery – including how to fillet fish – on Fish Fundamentals, our specialist five-week course that helps home cooks hone their fish cookery skills.

Fish deteriorate very quickly after they’re caught, so always try to source the freshest fish available.

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How to tell if a fish is fresh:

• There will be natural slime on the fish which will look moist, not dry.
• It should smell like the sea but not be fishy.
• The dorsal and tail fins should be intact.
• The gills will be deep red, not pale in colour.
• Look at the fish’s eyes. They should be bright.
• The flesh should be firm and undamaged.

Sourcing sustainably

When buying fish look for sustainable, wild, and traceable fish if at all possible. The Marine Stewardship Council (msc.org) is an excellent resource for anyone who wishes to keep up to date with the latest data and advice.

Farmed v Wild Fish

Freshwater and farmed fish can be harvested when needed so can be fresher when purchased than wild sea fish. However, the fish tend to be caught younger and smaller, which does not allow them time to develop the flavour of wild fish. Farmed fish can be fattier than wild fish. Farmed fish are sometimes reared in confined areas, so fins can be stunted and broken.

Storage

Fish should ideally be cooked and eaten on the day of purchase. If you do need to store fish briefly, then the best way to do so is to wrap the fish in clingfilm and place on a shallow tray at the bottom of the fridge (generally the coldest part).

Try to avoid freezing fresh fish. If you do have to freeze it, wrap it very closely in cling film, excluding any air pockets, and use it as soon as you can. The quality deteriorates when frozen over prolonged periods of time. Note: fish that is frozen as soon as it is caught can actually be in better condition than fresh, depending how long it has taken to get from the sea to your kitchen.

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Buying Shellfish

All shellfish have a very short shelf-life. They deteriorate quickly and can cause food poisoning if not handled correctly within the advised guidelines.

If possible, buy live shellfish from a reliable source with a high turnover and cook within 24 hours of purchase.

When storing live shellfish, refrigerate for up to 24hrs either covered in crushed ice in a tray that allows the melted water to drain away or a clean damp j-cloth covering the top. Avoid submerging shellfish submerged in water.

If you cannot source live shellfish, buy freshly prepared uncooked shellfish. Cooked shellfish must be refrigerated and consumed within 24 hours of purchase.

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What to Look For:

• Prawns – look for tails that are firm and intact, with no obvious discolouration.
• Squid – fresh squid should smell odourless. Any hint of ammonia indicates a lack of freshness. Fresh is better than frozen, as long as they are properly fresh.
• Mussels – look for tightly closed shells that are intact and undamaged.