In the summer, however, everything spoils faster, which is why you need extra attention when choosing fish.
You will learn in this article how to buy only guaranteed fresh fish and how to handle them afterwards.

Fish should appear on our diet at least twice a week, which means buying fish quite often, unless you have a fisherman in the family or among acquaintances. You can buy fish frozen, but their quality is not great, often the producer fills the meat with water to increase its weight. Once you have decided on frozen fish, choose pieces that have been frozen immediately after being caught (in the case of sea fish still on the high seas). If you have the opportunity, buy fresh chilled fish in the fishmonger's or in the fish section in larger supermarkets and hypermarkets. The Seafood Retailers Australia are the best choices here.

Shop in stores where you can thoroughly inspect the fish on offer and also touch them (in gloves, of course).

Make sure the store or market department sells really fresh fish. Unfortunately, some vendors only thaw frozen fish and then sell it as chilled.

Notice how the fish and seafood are stored. Ideally, it lies on a layer of crushed ice and it is relatively cold even in the store area or section itself. The quality of the seller is also evidenced by the way they pack the fish - if you get them cooked in a bag that keeps you cool, you can trust the seller. It is also suitable to sell fish on a tray wrapped in foil, but this requires the fastest possible way home and storage in the refrigerator.

Find out when and where the fish were caught, whether they were caught on the high seas or kept in tanks. A good seller should be happy to give you such information.

Fresh sea fish is not very smelling, rather than the fish you smell entrusting to the sea scent. Unfortunately, this cannot be said about freshwater fish, the tanks in which the fish are kept often smell. But you should definitely not smell rot or the smell of corruption from the fish.

If you have the opportunity to touch the fish, use it. Fresh fish has solid meat, which returns to its original state when pressed with a finger. If an imprint remains in the meat, we recommend selecting another piece. Fresh chilled fish definitely have to be cold and slightly slippery, while only fish that are no longer advisable to eat have sticky meat.

When choosing fish with your head, you can follow their eyes. They should be clear and shiny, not cloudy. In most fish, the eyes are slightly convex, they should not be sunken. Dry eyes are also a bad sign.

The gills will also tell you a lot about the freshness of the fish. Open the glasses to see the gills well. Fresh fish have gills bright red or pink, moist but not slimy. During the time spent in the shop or on the way, the gills darken to brownish red, so the darker they are, the less fresh the fish are. If the gill leaves are glued together, this indicates that the fish has been out of the water for a long time and has probably suffocated.

About the Company: Founded in 2008, Casula Fish Market is a privately owned family business that has been operating for over 10 years. The owners are actively involved in running the business on a day to day basis, working hard ensuring the company’s values and professional culture resulting in the customers experiencing a high degree of customer care and focus. The initial establishment came from our love and passion for fishing.