Cook Fish
Here is everything you need to know about shopping for and cooking fish - from what to look out for at your local fishmonger's, to storing it sensibly at home, to different cooking methods. Click on the subject headings above to read more.
We also have some seasonal recipes for you to try, as well as details about the FishWorks Cookery School - where you can come along to one of the FishWorks venues and learn all about cooking fish from the experts. Happy cooking!
Storing fish
Once you've taken your fresh fish home you should immediately put it on a plate. Cover it with parchment paper (available from your local fishmonger or supermarket) or a damp cloth and put it in the coldest part of the fridge.
If it's in prime condition, fish should keep for up to two days. Ideally, you should buy fresh fish for the same day's consumption, but a Saturday purchase for a Sunday feast is fine.
The shelf life of fish in the summer months is shortened. If a boat's been at sea for a few days in hot temperatures and hasn't stored its catch in appropriate conditions, it will not be landing fresh fish. ?Fresh in this morning' doesn't mean caught yesterday.
The usual rule is to avoid fish on a Monday as this is when the first market is back after the weekend and most fishmongers, unless you are by the coast, don't get their fish that day. When you buy from FishWorks Direct your fish is despatched directly from the market that day, including Mondays.
Shellfish such as crab and lobster are best bought live. Even if you then get the fishmonger to cook them for you. Otherwise they are best cooked as soon as you get them home.
With mussels and clams and other bivalves, ensure they're tightly closed when you buy them. They sometimes open up on a counter or in the fridge because of the cold, but give them a tap and they should close. If they don't they're for the bin.
When you cook them they should easily pop open. If they don't they're for the bin as well.
One thing you must never do is put shellfish in tap water for any length of time as you will kill them. They are used to living in salt water. A light washing under a running tap to remove all the surface grit and mud is enough.
If the fishmonger has some seaweed, ask him for a handful because it's good for covering shellfish in the fridge. Otherwise use a few sheets of damp newspaper or a wet cloth. Don't store shellfish for longer than 48 hours.
