Judging Freshness of Fish

Flesh should be firm or elastic to the touch, even to the point of rigor mortis. Odour should be clean and pleasant, like brine or freshwater, with no 'fishy’ smell around the gills. (Shark / Skate sometimes have an amonia smell which should disappear with aciduation). Gills should be bright pink or red. Eyes should be clear and potruding. Skin should be brightly coloured, with scales tightly attached.

Selecting + Cooking Fish

Be flexible. It is best to shop with a cooking method or a general aproach, rather than having a particular fish in mind. When purchasing live oysters, remember that they need to breathe. Never store them in airtight bags or containers.

Eat what is in season. This will ensure that you are getting the best seafood available as well as the best value. Ask the fish monger for recommendations. After all, it is their job to know what is best. Buy fish the same day you plan to cook it.

Allow pieces of fish to warm briefly to room temperature before cooking. This allows the heat to penetrate to the center more quickly without overcooking the outside. Pre-heat grill or pan thoroughly as fish will nearly always stick to a cold grill.