How to select your fish
Choosing quality seafood starts with knowing what to look for and where it comes from. Whether you’re planning a casual midweek meal or preparing a show-stopping dish, understanding how to select the freshest fish makes all the difference. From recognising key signs of freshness to knowing the right questions to ask your fishmonger, these simple tips will help you buy with confidence and make the most of every meal.
Talk to your fishmonger
Your fishmonger is your best source of advice.
If you’re looking for fish to serve raw in sashimi, poke, or ceviche, ask specifically for sashimi-grade product.
While “sashimi-grade” isn’t a formal designation under the Food Standards Code, reputable fishmongers apply strict handling practices and can guide you to the safest choice. Don’t hesitate to ask questions about sourcing, storage, and freshness; good fishmongers take pride in sharing their knowledge.
HOW TO: Choose a whole fish
When buying a whole fish, freshness is everything.
The best indicator of quality is in the detail: clear eyes, bright gills, and firm flesh all tell a story of careful handling and a short journey from ocean to plate.
When you're selecting a whole fish, take your time to look, touch, and smell. A truly fresh fish will look alive, feel resilient, and carry only the clean scent of the sea.
- Eyes: Bright, clear, and slightly bulging, not dull or sunken.
- Gills: Vibrant red or pink, free from slime.
- Skin: Shiny, firm, metallic sheen with scales that cling tightly.
- Smell: Clean and briny, like the ocean, not overly “fishy” or sour.
HOW TO: Choose a fillet or portion
Fresh fish should look vibrant and feel firm, not soft or dull.
Selecting the right fillet or portion comes down to texture, colour, and care. The flesh should spring back when pressed, with a clean sheen and consistent appearance throughout.
Whether you’re buying from the deli or pre-packed, a quality fillet should tell you it’s been handled with respect from catch to counter.
- Flesh: Firm to the touch, springing back when pressed.
- Colour: Vibrant and even, with a natural sheen. Avoid discoloured edges.
- Fat Lines: White streaks of fat should be evenly distributed, without drying or yellowing.
- Packaging: If pre-packed, look for a tight seal, minimal liquid, and a clear use-by date. Always keep your purchase chilled until ready to prepare.
A Word on Safety
If you’re serving raw fish, choose wisely, handle with care, and always follow food safety advice at home. For people at higher risk, including pregnant women, the elderly, or those with compromised immune systems, fish should always be eaten well cooked.