Buying fresh fish

We are very fortunate as there is a wonderful selection of fish of every kind in our waters. It is only common sense to make good use of it, for it is an easily digested as well as a nourishing food. There are numerous fish recipes for using fish in new and interesting ways as well as the basic ways of cooking it. There are certain golden rules for buying fish, points to look for to make sure it is absolutely fresh.

Fish is easily spoiled by overcooking, so an indication of cooking time is usually given with each recipe, but this can only be an approximate guide since the thickness of the cut determines its cooking time.

In many parts of the country where supplies of fresh fish are not easy to obtain, or the weather prevents good catches, it is wise to use frozen fish which is of very high quality, as it is frozen almost immediately after it is caught.

So, how to tell if the fish is fresh? Firstly, by its smell. This may not be easy to identify in a shop full of fish, but stale fish has a very definite smell of ammonia. The white fish should be quite firm and the eyes and scales should look bright and clear. Herrings and mackerel have a bright silvery look about the scales and skin, which are dull and the eyes cloudy when stale. Haddock keeps well, but if it is stale, it looks dry and dull. These are fresh if they are a bright colour. With lobsters and prawns, if the tails spring back after being pulled out, they have been freshly caught and cooked. Shellfish is of good quality if it feels weighty for the size.

Apart from the freshness, fish have the best flavour if eaten in season and the Fish Buying Guide gives you the best times to buy.