BUYING FISH
FILLETED FISH TIPS
- Fillets should be opaque
- skin should be vibrant
- flesh should be firm
- fillets should smell like sea water, NOT fishy
WHOLE FISH TIPS
- look for bright eyes
- skin should shinny
- should smell fresh, NOT fishy
- gills should be deep red
TIPS ON STORING SEAFOOD
Storage tips to help maximise quality and freshness:
- Take your seafood out of plastic bags as soon as possible
- Place on a china plate or bowl
- Cover loosely with glad wrap or paper towel
- Store in the coldest part of your fridge
- Consume as soon as you can after purchase
SELECTING FRESH SEAFOOD
- mussels should be heavy and closed
- prawns should be firmly connected to the body
- oysters should be plump and nearly translucent
- shells of fresh, live shellfish should be shiny and moist
- fresh squid skin should be cream coloured
MISTAKES PREPARING SEAFOOD
- overcooking seafood
- overpowering the seafood with strong sauces
BUYING FROZEN
- frozen fish and shellfish should be well packaged
- discuss best way to thaw with your fish monger
- avoid the package defrosting during the transportation
Fish High in Omega 3 Fatty Acids
All fish contain Omega 3 but those fish with Higher traces of Omega 3 include:
- Tuna
- Sardines
- Marlin
- Kingfish
- Swordfish
- Mackeral
- Kingfish
- Spanish Mackeral
- Moonfish
- Bonito
- Atlantic Salmon
- Tailor
- Ocean Trout
FISH FLAVOURS
Mild Flavoured Fish:
- Ling
- Orange Roughy
- Flake
- Basa
- Nile Perch
- Blue Eyed Cod
- Monkfish
- Groper
- Bream
- Murray Cod
Medium Flavoured Fish:
- John Dory
- Flathead
- Red Emperor
- Snapper
- Atlantic Salmon
- Tilapia
- Silver Bream
- Perch
- Coral Trout
- Tailor
- Sand Whiting
- Parrot Fish
- Silver Dory
- Barramundi
- Rainbow Trout
- Garfish
- Leather Jackets
- Ocean Trout
Strong Flavoured Fish:
- Tuna
- Sardines
- Marlin
- Kingfish
- Swordfish
- Mackeral
- Kingfish
- Spanish Mackeral
- Moonfish
- Bonito