If you’ve ever wondered why we are so proud to bring you the freshest fish, it’s because we know it tastes the best.
But just in case you’re not sure how to tell if a fish is at its freshest, here are a few things to look out for (and ones our Fishmongers will be more than happy to demonstrate!)
✨ To get the freshest fish possible, we buy fish when it’s still “in rigor” straight from the Fishermen in order to guarantee that the fish is freshly caught and still sterile.
✨ Fishermen can delay and prolong rigor (and therefore prolong freshness) by chilling it promptly after its caught
✨ Fish that is past it’s best will have dull, opaque skin, soft flesh, cloudy, sunken eyes, and gray gills (hence the saying “looking a little grey around the gills!” when someone is feeling a bit peaky)
✨ Some oily fish, such as tuna and mackerel, will taste fishy no matter how fresh they are. So, if you want a completely nonfishy taste, stay with lean, whitefleshed varieties that our Fishmongers will be delighted to recommend!