There’s nothing quite like fresh seafood done well, but great results start long before
it hits the pan. Knowing how to choose quality seafood and store it properly makes
all the difference between a meal that shines and one that disappoints. The good
news is that it’s easier than you might think once you know what to look for.
As South Australians who have lived and breathed seafood since 1981, with one of
the biggest ranges in the country, we’re often asked how to pick the best and keep it
at its best. Here are our practical tips for choosing and storing seafood like a pro.

Signs of truly fresh fish
Your senses are your best guide. Fresh fish should smell clean and of the sea, never
strongly fishy or of ammonia. Whole fish should have bright, clear eyes, shiny skin
and firm flesh that springs back when gently pressed, along with red, moist gills.
For fillets, look for a moist, translucent sheen and firm texture rather than anything
dull, dry or discoloured. When you know the signs, it only takes a moment to tell
quality from the rest.

Whole fish or fillets?
Both have their place. Buying whole fish can offer great value and lets you judge
freshness easily from the eyes, gills and skin, and it’s ideal if you enjoy cooking fish
on the bone for extra flavour.
Fillets are all about convenience, perfect for quick weeknight meals. Whichever you
choose, buying from a supplier with high turnover and a wide range means you’re
getting seafood that hasn’t been sitting around.

Storing seafood at home
Seafood is best enjoyed as fresh as possible, ideally on the day you buy it. If you’re
storing it in the fridge, keep it cold, covered and towards the bottom where it’s
coldest, and use it within a day or two.
Keeping seafood chilled from the moment you buy it is important, so if you’ve got a
longer trip home, ask for some ice to keep it at its best on the way.

Freezing done right
If you’re not using your seafood straight away, freezing is a great option when done
properly. Wrap it well to protect against freezer burn, and label it with the date so you
can keep track.
Thaw frozen seafood gently in the fridge rather than at room temperature to keep the
texture and quality as good as possible. Done this way, freezing lets you enjoy
quality seafood whenever you like.

Matching seafood to the dish
Different seafood suits different cooking methods, and choosing well makes cooking
easier. Firmer fish tend to hold together beautifully on the grill or barbecue, while
more delicate varieties are lovely pan-fried or baked.
If you’re not sure what will work for a particular recipe, just ask. A knowledgeable
supplier can point you towards the right choice and even suggest simple ways to
prepare it.

Buy local, buy fresh
Buying from a trusted local seafood specialist means better quality, a wider choice
and expert advice you simply won’t get from a supermarket shelf. From whole fish
and fillets to prawns, oysters and specialty lines, having a huge range to choose
from makes it easy to find exactly what you’re after.
It’s also a great way to discover something new, with friendly staff on hand to help
you make the most of it.

Great for home and hospitality
Whether you’re cooking for the family or running a busy kitchen, buying from a
specialist gives you consistency and choice you can count on. Home cooks get
restaurant-quality seafood and friendly guidance, while cafes, restaurants and
caterers get the range, freshness and reliable supply their menus depend on.
Either way, starting with quality seafood makes everything that follows easier, and a
whole lot more delicious.

Get in touch
Ready to enjoy quality seafood at its best? Visit The Fish Factory in Athol Park for
one of the biggest fresh and frozen seafood ranges in the country, straight from the
source, with expert advice to match.