You don’t want to just grab any old fillet and take it home when buying fish. Frozen fish may not require as much caution because it does not deteriorate as soon, but if you enjoy fresh fish, knowing how to select the freshest and most delectable product available is essential.
These are important things to know when buying fish, whether you purchase the best fish delivery in Sydney.
Look for a reputable seller
When buying fish, most grocery shops count, but if you’re looking for a direct vendor, be wary. You should not purchase fish from just anyone. Find out how they capture the fish, how they store and transport it, and how long it’s been since they caught it.
If you reside near the water, your chances of finding respectable dealers are better.
If you live on the coast, you might be better off buying your fish at the supermarket.
Inquire about the day’s catch
It’s usually a good idea to ask for the catch of the day if you don’t mind what kind of fish you eat. That way, you can be sure you’re getting something at its freshest and most flavourful. Ask for the freshest selections available if there isn’t a catch of the day.
Search for firm flesh
Fish with firm flesh is the freshest and finest selection. That is, when you press on it, it swiftly bounces back. Pass on the flesh if it is mushy and does not return to normal when you touch it. You should also double-check that the flesh is securely linked to the bones.
Look at the gills
When buying whole fish, the gills are the most obvious part of the fish that may be used to verify its freshness. A healthy, fresh fish should have pink, red, or purple gills. Avoid any fish that has brown, grey, or black gills.
Your friendly fishmonger will be able to show you how to use the gills and guide you in selecting the best fish for you.
Look at the shells
Choose crustaceans with the firmest shells possible, as the meat within is in better condition than those with softer shells. Crustaceans shed their shells and go through a regeneration process, which reduces the quality and flavor of the flesh.
Deep-frying softshells are great, and they may be eaten intact.
Take a look at your looks
The look of fresh fish and seafood should be bright and sparkling.
When purchasing fish fillets and cutlets, there should be no discoloration or bruising. When buying crustaceans and mollusks, look for brightly colored, glossy shells or meat with little yellowing around the joints.
All tentacles, heads, and shells should be in good working order.
The difference between keeping live mussels for a few days vs live oysters for more than a week is substantial.
A salmon with its head still attached will not endure as long as one without. Consider how long you’ll have to wait before preparing fresh seafood if you’re buying it for a certain meal—or meals—and figure that into your purchase.