How to Buy Fish from a Fishmonger Without Feeling Like an Idiot

I know why you don't go to the fishmonger. You walk past the counter, see a dozen unfamiliar things on ice, don't know what half of them are or what to do with them, panic about looking stupid, and go to the supermarket where the salmon comes in a plastic tray with instructions on the back.

I did this for years. Then I started going to the fishmonger and realised the entire experience is designed to be simple — if someone bothers to explain it. Nobody does. So here it is.

Before you go

Don't plan a specific recipe. This is the biggest mistake. If you go in looking for sea bass and they don't have it, you leave empty-handed and frustrated. Instead, go in with a cooking method: "I want to pan-fry something" or "I want to make a fish pie" or "I want to grill something on the BBQ." Then ask the fishmonger what's good today.

Check what's in season. A two-minute look at our Seasonal Seafood Calendar before you leave the house tells you what's at its best right now. In April, that means langoustines, brown crab, and the last of the winter haddock. Knowing the season gives you something to ask about — "are the langoustines from the west coast?" shows you're not completely clueless, and the fishmonger will respond to that.

Bring a cool bag. Not essential for a 20-minute drive home, but if you're combining it with other shopping, a cool bag keeps the fish in good condition. Any fishmonger will give you a bag of ice to put in it if you ask.

At the counter

Say this: "What's good today?"

Four words. That's the only opening line you need. The fishmonger will tell you what came in that morning, what's been selling well, and what they'd eat themselves. This is their job. They want you to buy fish and come back. They are not going to judge you for not knowing the difference between a lemon sole and a Dover sole.

Then say this: "What would you do with it?"

Fishmongers cook fish at home more than anyone. They know which fish suits which method. If they say "pan-fry it in butter for three minutes a side," that's your recipe. You don't need Jamie Oliver.

Ask where it's from and when it was landed. A good fishmonger will answer both questions immediately — "North Sea haddock, landed yesterday at Peterhead" or "West coast langoustines, came in this morning." If they can't tell you, the fish is probably from a wholesale market rather than a direct supply, which isn't necessarily bad but does mean it's less fresh.

How much to buy

This is where most people overthink it:

| What you're cooking | Amount per person | Example for 2 people | |---|---|---| | Fish fillet (main course) | 150–180g | 300–360g total | | Whole fish (main course) | 300–400g (bone-in weight) | 1 medium fish or 2 small | | Fish pie / stew | 120–150g | 250–300g total | | Shellfish (prawns, langoustine tails) | 150–200g | 300–400g total | | Whole shellfish (mussels, clams) | 400–500g | 800g–1kg total | | Smoked fish (starter) | 80–100g | 160–200g total |

Round up, not down. It's better to have slightly too much fish than not enough. Cold leftover fish makes excellent fishcakes, salads, or sandwiches the next day. No one has ever been upset about having extra smoked salmon.

Ask them to prep it. Fishmongers will fillet, skin, pin-bone, and portion your fish for free. If you're buying a whole fish and you want fillets, just ask. They'll do it in 60 seconds and save you 20 minutes of swearing at home with a knife that isn't sharp enough.

How to tell if fish is fresh

You don't need to be an expert. Three checks:

Eyes (whole fish): Should be clear and bright, not cloudy or sunken. Cloudy eyes mean the fish has been sitting around. It's not dangerous — it's still edible — but it's not at its best.

Smell: Fresh fish smells like the sea — clean, briny, slightly mineral. If it smells strongly "fishy" (ammonia, sour, funky), it's past its best. Good fishmongers won't sell fish that smells off, but supermarket fish counters are less reliable.

Flesh: Should be firm and spring back when you press it (you can ask the fishmonger to press it for you — they won't mind). Mushy or soft flesh means it's deteriorating.

If the fish passes all three checks, it's fresh. If it fails any of them, ask for something else.

What fishmongers wish you knew

I've asked several Scottish fishmongers what they wish their customers understood. The answers were consistent:

"Frozen is fine." Good fishmongers sell frozen fish too, and they're not offended if you buy it. Frozen-at-sea fish can be fresher than "fresh" fish that's been sitting on ice for three days. For fish pie, pasta sauces, and curries, frozen fillets are perfectly good.

"Cheap fish is often the best fish." The most expensive fish on the counter isn't always the best eating. Pollock at £6–8/kg can be better in a curry than monkfish at £25/kg. Mackerel at £4/kg is one of the most nutritious and flavourful fish in the sea. Ask what's good value, not what's expensive.

"We'd rather you asked than walked away." Fishmongers lose potential customers every day because people are too embarrassed to ask basic questions. They'd rather spend two minutes explaining how to cook haddock than watch you walk past and go to Tesco.

"Come on a weekday." Saturday morning is the busiest time and the fishmonger is rushed. Tuesday or Wednesday afternoon, the counter is fresh from the morning delivery and the staff have time to chat, recommend, and prep your fish properly.

Your first visit: the script

If you've literally never been to a fishmonger, here's the entire interaction:

1. Walk in. Look at the counter. Don't panic.
2. "Hi, what's good today?"
3. They'll suggest 2–3 things. Pick the one that sounds most appealing.
4. "Great, can I get [amount] of that?"
5. "Could you fillet it / skin it / take the bones out?" (if relevant)
6. "What's the best way to cook it?"
7. Pay. Leave. Cook it that evening.

Total time: 3–4 minutes. Total difficulty: less than using the self-checkout at Tesco.

Find your nearest fishmonger or fish-selling market with our Farmers Market Finder. Check what's in season first with the Seafood Calendar.

Related articles

• 10 Scottish Fish You Should Be Eating
• Scottish Seafood Delivery: Who Ships Fresh Fish?
• How to Cook Langoustines at Home
• The Scottish Seafood Export Paradox
• Seasonal Seafood Calendar