Fish is very quick and easy to cook, but choosing fresh fish can be frightening.
Alexandria Blaelock, author of Stress Free Dinner Parties: How to plan, host and enjoy your party says “Choosing fresh fish doesn’t have to be difficult, just follow a few simple rules and you can be assured that your fish is nice and fresh.”
Here are Blaelock’s tips for catering for choosing fresh fish
- Visit the Right Fishmonger: The best place to start is the source. If the shop smells fishy, leave immediately. A shop full of fresh fish will smell clean, like seaweed, or the ocean. The cabinets will be refrigerated, and the ice beds clean and frozen. There will be a lot of customers and the stock turnover will be rapid.
- Buy Early in the Day: Good fishmongers are at the fish market early in the morning buying the best fish. The longer you wait to buy, the longer the fish has been stored, and the more likely it will be degraded when you get to it. If you can’t take it home immediately, put it in a cool bin with ice.
- Whole Fish: Look for bright eyes and gills, taut skin and intact fins are all signs of freshness. If the fish is starting to bloat or smell, then leave it behind.
- Fish Fillets: Ideally you would choose a whole fish and have it filleted while you wait. But if you only have access to fillets look for firm shiny skin that springs back when pressed. If there is any liquid, it should be clear and odourless. If the flesh is starting to separate it’s too old or has been mishandled.
- Shellfish: Shellfish (e.g. oysters, clams, and mussels) are usually sold live and should react when tapped. Shellfish sold shucked are not live, and the freshest (like fillets) are vibrantly coloured in clear juices.
With Alexandria’s tips, choosing fresh fish is easy, and you can relax and enjoy preparing it.
For Further Information Contact:
+613 9758 1378 (24-hour messaging service)