Whether you’re a seafood novice, a lifelong fish-lover, or somewhere in between, you’ve probably got some questions about how to source and purchase the freshest seafood. Here are our top 5 tips for sourcing the best seafood spread, and making sure you’ve got your hands on the freshest options available.
Seafood lovers should live by the motto that if your seafood is Australian, it’s going to be fresh, high-quality, and delicious. Keep an eye out for ‘product of Australia’ labels in your fishmonger’s display, and you can rest assured that you’re choosing something of high quality.
Ask your fishmonger
Your local fishmonger, or the staff behind the counters at Sydney Fish Market, are a wealth of knowledge on what is fresh and in-season… So, ask them! You can also ask them to recommend a species you probably haven’t tried before, helping you to get out of your comfort zone and try something new. They’ll even tell you how to cook it!
Look and smell
When shopping for seafood, look for bright and lustrous skin or scales, firm flesh (that springs back when touched), bright pink-red gills, and most importantly, a pleasant fresh sea smell. No matter the species, your nose is the best indicator of freshness, and it will certainly let you know if something isn’t fresh!
Shop smart to save a buck
Seafood doesn’t have to be expensive! A few of our top tips to save money when buying seafood are to purchase lesser-known species (due to supply and demand, these are often cheaper than your classic Snapper, Barramundi, or Atlantic Salmon), purchase whole fish instead of fillets (they are surprisingly easy to cook, either in the oven or on the BBQ), and to go for smaller specimens (smaller prawns and oysters are often sweeter and more flavoursome than their more physically impressive counterparts!).
Getting it home
When shopping for seafood, bring along a chiller bag or esky, and ask your fishmonger to pack some ice with your purchase. Alternatively, a bag of ice inside your shopping bag will do the trick for a short trip home! Contrary to popular belief, not all seafood has to be eaten on the day of purchase; most species will keep for 3-5 days in the coldest part of your fridge. If you’re unsure, ask your fishmonger.