After the success of our sushi trial, we knew fish would be making it onto our shopping lists more often. Here to make sure we always get the best quality is Warren Geraghty, Executive Chef at Vancouver's West Restaurant.
I like buying fresh fish at the local market, but how can I tell if a fish is actually fresh?
The best piece of advice I can give would be to source your fish from a reputable market or fishmonger. Just as restaurants develop trusted relationships with their suppliers, so should you. Ask your fishmonger which fish is the freshest, making sure to identify which is actually fresh and which has been thawed. For the freshest fish, always buy whole—or from whole—where possible. Asking for an appropriate portion of the fish to be filleted is normally totally acceptable at a quality fish shop.
Here are a few tips:
- The fish should not have an overly fishy smell, but a fresh scent of the ocean.
- The eyes should be clear and slightly bulging.
- If the fishmonger allows you, press the meat with your finger. The flesh should feel firm, bouncing back when touched.
- The gills should be wet and a bright red/pink colour (not like a faded brick).
- If the head has been removed, look inside the cavity of the fish. There should be bright red fresh blood along the bone and around the opening.
- If you are buying pre-portioned fish, then firmness of the fillet is again very important.
- The flesh should have a translucent appearance.
- Avoid fish with any discoloration—brown or yellow edges—or drying around the edges.
Obviously, sourcing fish that is local and seasonal is your best way to ensure its freshness and it is always important to be aware which species are advised as sustainable and ethically fished. An excellent resource to guide you in these areas is Vancouver Aquarium’s Ocean Wise program.
Storing Fresh Fish: Once you’ve bought your fresh fish, it’s obviously best to use it straight away for that wonderfully fresh taste and great texture. However, as long as the fish was fresh when purchased you can store it in your fridge at 6°C for up to 2 or 3 days. Store in the fridge with ice draped over the fish, on top of a perforated tray, making sure that the water can drain away.
Now that you know how to buy it, don't miss Warren's tips for cooking fresh fish!
Warren Geraghty has been the executive chef at West Restaurant in Vancouver, BC, since February 2008. He has been a fine dining chef in several establishments in both London and France.
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