Find a Fishmonger where the fish can be seen whole.  This enables clear identification of freshness. Try to shop local and build trust with your fishmonger.

Fish should not smell... the aroma should be of a slight saltiness. Gills bright and pink or deep purple not dull and dark. It is fine to have a slight slime on the skin .

Eyes should be clear and easily seen not deep and sunken. This can show the fish is old or has been frozen.  Frozen is fine if sold as frozen.

Look at the fishmonger’s shop… is it clean? Are the fish on ice? How much stock is left at the end of the day …These are easy indicators of freshness and quality.

Always ask your fishmonger to scale and gut the fish. It should never be a problem for the fishmonger to prepare and fillet your fish and even explain how to cook it store etc.

Types of Fish

Fish are grouped into 2 families:

Round Fish - fish with one eye on each side of its head, such as; Red Mullet, Mackerel, Sea Bass; Trout, Bream

Flat Fish - fish with eyes on top of its head, such as; Brixham Flounder, Lemon Sole, Plaice, Cornish Sole, Dover Sole