Fresh fish should feel straightforward. But for many people, it can be hard to determine. There’s often uncertainty around what to look for, how to choose and how to cook it well.
The truth is that good fish doesn’t need much handling. When it’s sourced carefully and prepared properly, the quality speaks for itself. Here, our fishmonger, Jo Kirton, takes you through what to shop for, how to check that what you’re buying is right, and how to manage it in your own kitchen.
What to look for
Freshness is the first thing to understand. Whole fish should have:
Clear, bright eyes
Firm flesh that springs back when pressed
A clean, mild scent (never overly ‘fishy’).
Fillets should look moist, not dull or dry. The flesh should hold together, with no gaps or discolouration. These are small details, but they make a clear difference once the fish is cooked.
Where it comes from
Provenance matters just as much as freshness. Fish that has been responsibly sourced and handled with care will always cook better. It holds its texture, retains its flavour and needs less intervention.
At Blacker Hall Farm, we work with a trusted supplier, Hodgson’s of Hartlepool, allowing us to receive regular fresh fish deliveries, despite being in the centre of the country. Hodgson’s understand how fish should be caught, stored, and transported. That consistency means customers can rely on the same standard each time they buy.
Prepared with care
How fish is prepared is often overlooked. Careful filleting keeps the structure of the fish intact. Skin is left on where it adds flavour and helps with cooking. Bones are removed cleanly, without damaging the flesh.
This is where experience shows. A well-prepared fillet doesn’t need correcting at home. It’s ready to cook.
Keeping it simple in the kitchen
Fish doesn’t need complicated recipes. A fresh fillet, a little seasoning, and the right heat are often enough for a delicious meal.
We recommend:
Pan-fry skin-side down for a crisp finish
Bake gently to retain moisture
Grill for a slightly firmer texture.
The key is not to overwork it. Let the quality come through.
For many households, fish feels like an occasional option rather than a regular one. But, when you know what to look for, and you trust how it’s been sourced and prepared, it becomes much easier to cook fresh fish with confidence.
Good fish isn’t about complexity. It’s about care, from the water to the counter. Come and speak to us at our fishmonger’s counter to learn about the fish we provide at our Yorkshire farm shop and the recipes we’d recommend.
Join us on Saturday 1st & Sunday 2nd August for a weekend celebrating the very best of Yorkshire. There are some things Yorkshire does better than anywhere else. Great food. Skilled craftspeople. Proud local businesses. Warm hospitality...
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