How do I know it’s fresh?

Your eyes and sense of smell are very important when selecting fresh fish.
Fresh fish should have a mild, salty aroma; if it is overly ‘fishy’ it may very well be stale, so steer clear.
Scaly fish should have a good covering of scales. If it has bald patches and the scales are coming loose, it has passed its best before date.
The gills should be bright red and not pale in colour.
The tail must be pliable, not dry.
The eyes should be clear and bright, not dull and sunken.
The flesh should be firm, not soft.
When buying pre-packed and cut portions, eg: cutlets or steaks, it is very difficult to judge freshness, so the ‘sell by’ or ‘best before’ date should be checked. Do however ensure that the fish has not discoloured, that there is very little air space between the wrapping and the fish, and that there are no pools of liquid at the bottom of the package.

Use hot oil for best results. This will ensure a crispy outside with a moist inside. Do not fry too slowly, as the fish will

Poaching liquid can consist of the following: 1litre water flavoured with vegetable / fish stock and the juice of one lemon or lime. Any herb

Domestic grills vary so much. Always line the grill pan with foil and brush fish with oil to prevent sticking. For an outside braai, a