How To Buy The Best Fish

The Sydney Seafood School show you what to look for when purchasing fish.

Whole fish

 Bright and lustrous skin or scales.
 Firm flesh that springs back when touched.
 Bright pink-red gills.
 Pleasant fresh sea smell.

Fillets and cutlets

 Bright, lustrous and firm flesh.
 Any dark muscle should be a pink-red colour.
 Pleasant fresh sea smell.
 No discolouration, gaping or bruising.

Crustaceans and molluscs

 Brightly coloured, lustrous shells or flesh.
 Firm and intact shells, heads, tentacles or flesh.
 Shells closed, or close when tapped or gently squeezed.
 Pleasant fresh sea smell.
 No discolouration, particularly at joints.

Seafood will stay fresh longer if it’s kept cold. When shopping for seafood use a chiller bag or esky and ask your fishmonger to pack some ice with your purchase. FISHline insulated carry bags are available from Sydney Seafood School for $5, and all class attendees receive one free.

The Sydney Seafood School program of classes and latest FISHline News can be viewed at Classes can be booked online and gift certificates purchased from the website. Contact Sydney Seafood School on (02) 9004 1111.

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