Stuff I Actually Tell People Every Day
These aren’t tips I’ve read in a cookbook or seen on some cooking show. This is the stuff I say to customers across the counter, day in day out. The things that actually make the difference between a good bit of fish and a bloody great one.
1. Buy It on the Day
Fish is best the day you buy it. Full stop. End of discussion. If you’re cooking Friday night, buy Friday morning. Not Wednesday “just in case” because you’re worried we’ll be shut. The difference in flavour between same-day fish and even two-day-old fish is massive. I can’t stress this enough.
Can’t get to the shop? Order online and we’ll deliver it fresh on the day you choose. Problem solved.
2. Trust Your Nose
Fresh fish doesn’t smell “fishy.” I know that sounds strange coming from a fishmonger, but it’s true. It should smell like the sea: clean, salty, maybe a bit briny. That’s it. If you’re hit with a strong smell or anything like ammonia, walk away. Your nose knows more than any use-by date on a plastic packet.
3. Check the Eyes
Whole fish? Look at the eyes. Should be clear, bright, and slightly bulging, like they’re still surprised to be there. Cloudy, flat, sunken eyes mean the fish has been hanging about too long. Check the gills too while you’re at it. Bright red is what you want. Brown or grey means it’s past its best.
Obviously when you buy from us you don’t need to worry about any of this. But if you’re ever buying elsewhere, now you know.
4. For the Love of God, Don’t Overcook It
I say this at least ten times a day and I’ll keep saying it. This is the single biggest mistake people make with fish. It goes from perfect to leather in about 60 seconds. There’s no coming back from it.
Take it off the heat when the centre is still slightly translucent. Looks underdone? It’s not. It carries on cooking from its own heat. Give it a minute and it’ll be spot on. I promise.
5. Get That Pan Hot
Cold pan plus fish equals fish welded to the pan equals you scraping it off in bits with a spatula. Don’t do that. Get the pan properly hot before anything goes in. Medium-high at least.
Little bit of oil in the pan, not on the fish. And then don’t move it. Seriously, put it down and walk away for three minutes. Let the skin crisp up. When it releases on its own, that’s when you flip it.
6. Dry It Off First
This one’s simple but hardly anyone does it. Before you cook fish, give it a proper pat down with kitchen paper. Both sides. Surface moisture is the enemy of crispy skin: wet fish steams instead of searing.
Especially important with salmon and bass. Those are the two where crispy skin really makes the dish. Take thirty seconds to dry them off and you’ll taste the difference, I guarantee it.
7. Keep It Simple
Salt. Pepper. Lemon. That’s all most fish needs. I know there’s a temptation to reach for every jar in the cupboard and make some elaborate sauce, but honestly? Really good fresh fish doesn’t need hiding behind anything. Let the fish be the star.
If you must add something, and I do this myself most nights, a knob of butter in the pan right at the end and a squeeze of lemon. Hard to beat. The missus does this thing with capers and brown butter that’s pretty special but that’s about as fancy as we get.
8. Let Us Do the Hard Bit
Don’t struggle at home trying to fillet a whole fish if you’ve never done it before. You’ll make a mess of it and waste half the fish. That’s literally what we’re here for. We’ll fillet it, pin-bone it, skin it, portion it, whatever you need. No extra charge, never has been.
Not sure what to ask for? Just tell us what you’re cooking. “I’m doing a fish curry for four” or “I want to pan-fry something nice.” We’ll sort you out.
9. Keep the Bones
Had your fish filleted? Take the bones home. I’m serious. Stick them in a pot with some water, half an onion, a carrot, and a bay leaf. Simmer it for 20 minutes. Strain it. That’s fish stock and it’s ten times better than a stock cube. Freeze it in ice cube trays and you’ve got stock for months.
Most people just chuck the carcass in the bin. Breaks my heart a little bit every time.
10. Try Something You’ve Never Had
Everyone buys cod and salmon. Nothing wrong with that. They’re brilliant. But there’s a whole counter full of fish you’ve probably walked past a hundred times and never tried. Hake is absolutely gorgeous and half the price of bass. Ray wing is one of the most underrated fish in the country: meaty, no pin bones, dead easy to cook. Mackerel costs next to nothing and tastes incredible.
Next time you’re in, point at something you don’t recognise and just ask “what’s that and what do I do with it?” That’s half the fun of coming to a fishmonger.
One More Thing
What you get from a fishmonger isn’t just freshness, though that’s a big part of it. It’s that you’ve got someone standing there who actually knows what they’re talking about. Someone who can tell you what came in this morning, what’s in season, how to cook it, and what to have with it. That is what the counter is for. Ask us anything.
Come and see us at 12 Bournemouth Road, Poole, or shop online for fresh fish home delivery across all BH postcodes.