Shopping for seafood should be an adventure!
- Talk to your local Seafood Circle member. They are experts and will be happy to advise you.
- Be open to change. If the variety you want isnÂ’t available, simply substitute another. Fish is very versatile and one type can easily be swapped for another in a recipe.
- When buying whole fish, choose fish with: bright, prominent shining eyes; bright red or pink gills; distinct skin colour and above all a clean fresh 'sea smell'.
- Fillets should be translucent with no sign of discolouration.
- Seafood Circle members will be happy to take on tasks you shy away from. Just ask to have your fish gutted, filleted or boned.
- Refrigerate fish as soon as possible after purchase – remember it’s highly perishable and must be kept cool.
To Refrigerate
- Refrigerate fish as soon as possible after purchase.
- Ideally, remove the fish from its wrapping and store it on crushed ice cubes on a plate in the fridge. Cover loosely with foil. Replace the ice as it melts.
- If the fish is packed in special foil wrapping by Seafood Circle Member do not remove the fish from packaging, simply refrigerate as soon as possible.
- Fresh fish in good condition and properly stored should last a day or two after purchase.
Freezing Fish
- All fish can be successfully frozen.
- Fresh white fish can be frozen for a maximum of 6 months.
- Oil-rich fish is best if used within 3 months.
- Remember to freeze fish as you intend to use it. For example, cut a whole salmon into convenient portion sizes before freezing.
- Do not freeze previously frozen fish.
- Please do not ask your retailer to vacuum pack fresh fish, i.e. whole salmon for your convenience, as this is not safe practice.