When buying fresh fish there are a few pointers to look for. With whole fish the eyes should be bright and clear, not sunken or dry. Inside the gills should be vivid pink or red, not a dull brown. The skin should be vibrant and shiny and the flesh firm. Fillets or steaks of fish should be firm and translucent, without discolouration. Smell is also an excellent indicator of the freshness of a fish - it should smell of nothing but the sea. A fishy smell is a clear sign that the fish is past its best.
Frozen fish can be just as good, if not better, than all but the very freshest fish. Because it's often frozen quickly, it has less time to deteriorate than 'fresh' fish, which may be several days old by the time you buy it.
It's worth going to the trouble of finding a good fishmonger in your area, even if it's a bit of a trek, as there's no substitute for really fresh fish.
Farmers' markets or reputable street markets can also be a good source of fresh fish. Good fishmongers will be happy to fillet a fish for you; to ask for the bones, head and skin as they make great stock.
Sustainability' is an important buzz word for the consumer with a conscience, as stocks of certain popular fish, such as cod and haddock, have been severely depleted by overfishing. Buy your fish from reputable fishmongers and keep asking the question: "Is this fish responsibly fished and from a sustainable source?". If you're buying fish from a supermarket, look out for the blue Marine Stewardship Council (MSC) logo that guarantees that the fish comes from a sustainable source.
