Most people buy fish the same way they buy milk or bread: they pick it up during the weekly supermarket shop. There is nothing wrong with that, but seafood is one of those foods where specialist knowledge can make a noticeable difference.
Buying from a trusted local fishmonger in North Wales gives you something a supermarket shelf usually cannot: the chance to ask what is good that day, how it should be cooked and what might work better for the meal you have planned.
Choose Fish Based on Quality, Not Habit
A lot of people shop for fish by species. They decide they want salmon, cod or haddock before they even leave the house.
A better approach can be to choose according to what looks particularly good on the day.
Fresh fish should generally have firm flesh, a clean appearance and a mild, fresh smell. Whole fish should have bright-looking skin and clear eyes, while fillets should appear moist rather than dry around the edges.
At a specialist counter, you can also ask what has arrived recently. That can introduce you to species you might otherwise overlook.
If you were planning cod, for example, another white fish might work just as well in the recipe. If you are cooking outside, a firmer fish might prove easier to barbecue than the species you originally intended to buy.
Match the Fish to the Dish
Different fish behave very differently when cooked.
Delicate fillets can be excellent for gentle pan-frying, while firmer species tend to cope better with grilling, skewering and barbecuing. Oily fish can work well with stronger marinades and spices, while mild white fish often needs very little beyond careful cooking and simple seasoning.
This means one of the most useful things you can tell a fishmonger is what you are actually planning to make.
If dinner is going to be fish tacos, a curry, fish pie or a barbecue, say so. There may be several species that suit the recipe, including options you would not have considered yourself.
This is also useful when prices or availability change. Rather than abandoning a recipe because one particular fish is unavailable, you can choose something with a similar texture or cooking characteristics.
Buy the Amount You Actually Need
Judging fish portions is not always easy, particularly when buying whole fish, large fillets or shellfish.
A specialist can help estimate how much you need based on the number of people you are feeding and how the seafood is being served.
This can reduce waste and may also save money. Instead of automatically buying a fixed supermarket pack, you can buy an amount appropriate for the meal.
It is particularly useful when seafood is part of a larger spread. A few prawns for a starter require a very different quantity from prawns being served as the main course.
Preparation Does Not Have to Be Complicated
Whole fish can look intimidating if you have never prepared one before, but buying whole does not necessarily mean doing everything yourself.
Depending on the fish and the retailer, it may be possible to have it cleaned, filleted or portioned before you take it home.
This opens up a much wider range of seafood without requiring specialist knife skills.
It can also make trying unfamiliar species easier. Instead of avoiding a fish because you are unsure how to deal with it, you can ask how it should be prepared and cooked.
Ask Questions About What You Are Buying
A label can provide useful information, but it cannot answer a question.
At a specialist shop you can ask where a particular fish came from, whether it has previously been frozen, how long it should be stored and which cooking method will suit it best.
You can also ask what represents good value.
The most familiar species are not always the most economical choice. Another fish may have a similar texture and flavour profile while being better suited to your budget or recipe.
That kind of advice becomes more valuable as you become a more confident seafood cook.
Local Does Not Necessarily Mean More Expensive
Independent food shops are sometimes assumed to cost more, but comparing prices is not always as straightforward as looking at two fillets side by side.
A fishmonger may be able to suggest a less expensive species that does exactly what you need. You may also be able to buy a specific quantity rather than paying for more than you intend to use.
One of the simplest questions to ask is: what is particularly good value today?
The answer might lead you towards something you have never cooked before.
Stay Flexible
The biggest advantage of shopping with a specialist is not simply having fish on a counter. It is having more flexibility.
Instead of walking in determined to buy one particular species, go in with the meal in mind. Explain whether you are frying, roasting, grilling or making a curry. Ask what is good, what offers good value and what would work best.
You may leave with something completely different from what you intended to buy, but that is often part of what makes shopping for seafood more interesting.