Tips for Buying Fresh Fish and Seafood

In Australia we are luckyto have some of the freshest and most delicious range of fish and seafood in the world.

At FishCo the best quality fish and seafood arrives daily from around Australia, and is available at the most competitive pricing.

Here are some great tips to consider when you are purchasing fish and seafood:

– Our friendly staff and Fishmongers are the best people to ask for advice about the flavours, textures and best cooking methods of fish and seafood.

–  Always ask about seasonal fish and seafood because seasonal produce has better availability and pricing.

– When selecting whole fish, we encourage our customers to touch and feel as a firm bladder area is the best indicator of fresh whole fish.  Please note that contact with ice can dull the eyes of fresh fish.

– Fresh fish should have a pleasant fresh ocean smell, never buy fish that has unexpectedly pungent aromas – it may be unsafe to eat and cooking it will not improve the quality.

– As fillet colour, texture and shape can vary a great deal with each species of fish, the best indicators of a fresh fillet are a fresh, ocean smell and a consistent colour within each batch.

– When buying cooked prawns and oysters, our recommendation is to ‘Try Before You Buy’ to ensure that you are satisfied with the product.  FishCo offer complimentary tasting of all cooked prawns and oysters.

– When buying uncooked prawns, the best indicator of freshness is to check the firmness of the prawn. However, always be mindful that some species are naturally softer than others.

Examples of Seafood varieties regularly available at FishCo:

Strong Flavoured Fish

Mild Flavoured Fish

Mildest Flavoured Fish



John Dory


Red Emperor


Orange Roughy




Atlantic Salmon*






Silver Bream


Coral Trout

Nile   Perch

Blue Eye Cod


Spanish Mackeral*


Sand Whiting

Parrot Fish





Silver Dory


Rainbow Trout


Murray Cod


Leather Jackets

Ocean Trout*

*Denotes fish that is very high in Omega 3 Fatty Acids.   NB: All fish contain Omega 3 Fatty Acids.

TIP:  Storing fish fillets in direct contact with ice may cause it to break down. Instead remove the packaging and place fish on a plate or tray, cover with plastic wrap and refrigerate. Cook and eat within two days.

TIP:  The best and safest way to defrost fish or seafood is in a covered bowl, in the fridge.

TIP:  When eating whole fish, the best way to avoid bones is to pull the flesh down along the line of the rib cage (away from the top fins) with your fork.

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