Buying fresh fish

Quality | ISO 9001:2000

                   

Cooking and eating fresh, properly handled and well presented fish is one of life's great pleasures. Everyone at Kish can instinctively recognise fresh, wholesome fish the instant we see it. Similarly, we can see the tell tale signs of spoiling or poor treatment from across the room. We don't buy seafood that  isn't in prime condition, we won't process it, and we certainly will never       sell it.       There are several straightforward and foolproof ways of making sure the       fish you buy is fresh and wholesome. Here's a few trade secrets:       Whole Fish, Gutted Fish Perhaps the best sign of good fresh fish is its smell. The fish should have  a "clean" smell with a slight hint of the sea. The smell of good fish is completely inoffensive, although distinctively fishy. If the smell is very strong, offensive or if it has a whiff of ammonia about it, the fish isn't as fresh as it should be. The fish's eyes are a great barometer of its condition. If the eyes are bright and bulging, with a clear cornea and a shiny black pupil, you can be sure the fish is fresh and wholesome. If the eyes are dull and sunken with cloudy pupil and cornea, don't touch it.

If you press on the fish with your finger, the flesh should be firm, elastic and spring back when you remove your finger, and the scales should adhere tightly. If the flesh is soft, and the indentation of your finger remains in the fish, it isn't fresh. Hake is an exception to this rule, its flesh is always soft and yielding. The skin should be clean and shiny, the natural colours of the species distinct and easily seen. The scales should be mostly in place and gills should be glossy, and bright red or pink in colour. Dull, faded colours, patchy scales and faded gills are a sure sign of fish past its prime. Remember, small fish spoil quicker than large fish and oil-rich fish spoils quickly too.       Fish Fillets Again, the smell is very important, the fish should have a "clean" smell with a slight hint of the sea. The smell of good fish is completely inoffensive, although distinctively fishy. If the smell is very strong, offensive or if it has a whiff of ammonia about it, the fish isn't as fresh as it should be. Again, the skin should be clean and shiny, with distinct colours. The flesh should have a raw, transparent look with no bruising or blood spotting. If the flesh has a "cooked" look, it's not fresh, and if there is discolouration along the backbone or belly flaps, chances are the fish has been mistreated. The flesh should be firm and elastic and spring back into shape if pressed with a finger. The skin should feel smooth to the touch and not rough or gritty (most species).       Shellfish Live Molluscs The shells should be clean and unbroken, and should be tightly closed or should close immediately when tapped. They should have a fresh, clean, seaweedy smell.       Prawns & Shrimp No indication of blackening on the head. Fresh, clean smell without any hint of ammonia.       Live Lobster or Crab Should feel heavy in relation to size, and should be active, with immediate reaction when touched. Look for plenty of leg movement. Again, the smell should be clean, fresh and seaweedy.       Smoked White Fish The fish should have a clean, fresh smoky smell. Smoked fish has a distinctive glossy appearance and it should be without bruises, blotches or soot spotting. Good quality cold smoked fish is firm and elastic to the touch. Poor quality produce is soft, flabby and inelastic.