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Choosing & Storing Finfish

Appears in
Sydney Seafood School Cookbook
Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

  • About
Australians are lucky to have such a diverse array of fish and shellfish, making it unnecessary to eat frozen, imported seafood. Develop a rapport with your fishmonger and ask about what fish is freshest and best on the day. If what you want isn’t available, choose from the list of alternative species suggested with each recipe, or ask the fishmonger for a suitable replacement. If possible, buy fish whole and ask your fishmonger to fillet it for you, rather than buying fillets (save the bones for fish stock).

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