Here are a couple of tips to keep in mind when buying fish:
- Check the appearance of fresh fish – the eyes should be clear and bright, not sunken or cloudy and the skin should be shiny and moist, yet firm. Have a sniff too – it should smell of the sea, rather than a strong fishy scent. Smoked fish should have a fresh, smokey smell.
- Scaly fish should have all their scales – they shouldn’t be half rubbed-off.
- Whitefish fillets should be white and translucent and the flesh shouldn’t flake apart.
- Frozen fish should be frozen solid, so avoid any that are showing signs of thawing.
- Shellfish should have tightly closed shells, without gaps or cracks.
- If you’re storing raw fish in the fridge, remove all wrapping. Rinse it, pat dry and cover it well, before putting it in the bottom of the fridge, to avoid anything dropping onto other foods.
- Cooked fish should be stored at the top of the fridge.
- Store frozen fish at -18°C or lower.
- Fresh fish is best eaten within two days, unless otherwise stated. Keep fresh and smoked versions separate and well-covered to avoid flavours and smells transferring to other foods in your fridge.
- Fish can be defrosted overnight in the fridge, or cooked from frozen – just add on a couple of minutes to the advised cooking time.