Expert's top tips for navigating the fishmonger this Christmas season - so you can get what you need and get out
Christmas time is officially here, which means it's also time for the dreaded Christmas shopping trip.
Grocery stores and food markets are overwhelming on the best of days, let alone when there's hundreds of other Aussies trying to navigate a massive shopping list in hopes of putting on a spread even the in-laws will love.
But possibly the most staggering task when we look ahead at our Christmas to-do list is the dreaded trip to the fishmonger.
While the supermarket or fruit shop can be a pain to navigate when flooded with shoppers, we at least understand the layout and know what we're getting ourselves into.
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Navigating the fishmonger is overwhelming at the best of times, let alone the festive season. AAP
But for many Aussies, the fishmonger is like stepping into another world.
During the year, we usually find ourselves purchasing fish fillets or maybe even some prawns from the supermarket deli counter when we want to treat ourselves to a seafood spread.
But there's something about the Christmas spirit that makes us want to go all out with a trip to the fish market to invest in the good stuff.
So, to try and take a bit of the stress off this Christmas season, 9honey Kitchen spoke with Sally Webb, Sydney Seafood School Manager and author of cookbook A Fish For All Seasons, to get her top navigation tips.
Webb says the first thing you're going to need to wrap your head around is that you're not dealing with a "supermarket fish counter" here.
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A fishmonger is not going to be the same as your local supermarket fish counter. AAP
"An actual fishmonger, who specialises in seafood, is going to be set up with a number of different things," she explains.
She says the three main sections to consider are the fish fillets, whole fish, and sashimi counter.
"If you're really inexperienced, then probably finding yourself a very simple recipe for pan-fried fillets is the way to start," she says.
"Once you've mastered those, you can start doing other other recipes, and even work your way up to whole fish. And then when you've mastered your whole fish, you might want to start playing with eating raw seafood as well."
So, for those looking for something easy to help them dip their toes into putting on a seafood spread, Webb recommends heading straight for the fillet counter.
For those who aren't to confident in their seafood skills, you're going to want to head straight to the fillet counter. Getty
"They'll have fish fillets in one section, and that's the majority of what people are buying, and I would say if you're not an experienced fish cook or fish purchaser then, obviously, buying a fillet is really the easiest way to go," she explains.
"It's all ready to go for you. It's prepped, and all you need to do is get a little pan fry or similar, or steam, and you've got it sorted."
For those wanting to kick things up a notch, Webb says to make your way to the whole fish counter.
And if you're wondering if you've got the cooking chops to show off a stunning whole fish on the Christmas lunch table, Webb says all you really need is a good recipe.
"Once you become familiar with fish cookery, it's a much more affordable way to eat fish," she says.
"And it's actually very, very easy if you get a couple of recipes up your sleeve for whole fish, whether it's a baked whole fish or a steamed whole fish.
"They're very, very easy and very spectacular to serve for Christmas or Easter, or for a big lunch or whatever it might be – it looks great."
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If you're wanting to try something a little more impressive, you could try out a whole fish. Getty Images/iStockphoto
Then, for those who really want to impress, Webb says the sashimi counter is the place for you.
She warns not every suburban fishmonger will sell sashimi-grade seafood, but you'll be able to find one at larger markets, such as the Sydney Fish Market.
"The reason it's sashimi grade is that it's the quality of the catch and how it was killed, but also how it has been filleted," Webb explains.
"So there's been no introduction of water that could potentially contaminate the fillet. And it's designed to be eaten raw, but it's not cheap, necessarily.
The reason sashimi-grade seafood climbs up in price is that you're not only paying for the product itself, but also the handling practice of that particular seafood as well as "the guarantee that you can eat that beautiful piece of seafood raw."
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And for those who really want to blow their guests away, make your way over to the sashimi counter. Getty
So, when you're navigating a fishmonger this silly season, don't overcomplicate it.
Play to you strengths, know your skill level, and above all else, don't be afraid to ask the staff questions – they are the experts after all.
And, if you're still not feeling confident, Webb says the best thing you can do is "come on down to have a look, because it's really quite an extraordinary place."
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