How to choose the freshest fish

How to choose the freshest fish
Galor personal chef
www.galor.co.uk


In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.



Sample of some of our fish dishes
For more menu ideas visit our website

Monkfish in Pistachio crust with shallot sauce and crushed potatoes.

Large variety of sushi dishes.

Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.


Tiger prawns in a red fruits sauce and asparagus.


Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.


Baked red snapper and garden vegetables with a herb sauce and olive oil.



Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.

If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.

Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.

Scales should be strong and firm.

If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.

Eyes should be bright and shiny looking with a clear difference
between the white and the black.

At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London



In my experience as a Chef I have noticed that lots of people are a little hesitant about buying and cooking fresh fish.
Sometimes this is caused by a bad experience or just the fear itself. I hope this newsletter will help eliminate any reservations you may have about fish and will open up a world of wonderful tastes and smells you have never experienced before.



Sample of some of our fish dishes
For more menu ideas visit our website

Monkfish in Pistachio crust with shallot sauce and crushed potatoes.

Large variety of sushi dishes.

Steamed salmon with potato gnocchi, broad beans, peas & vodka tomato cream sauce.


Tiger prawns in a red fruits sauce and asparagus.


Tunisian fish tajene - sea bream cooked in a rich spicy tomato sauce.


Baked red snapper and garden vegetables with a herb sauce and olive oil.



Galor Top Tips for choosing wonderful fresh fish
Strong smell means that the fish is off and is not as fresh as it should be.

If the gills are brown in colour then the fish is not fresh, if the gills are red and vibrant the fish is fresh.

Fresh fish is covered in a thin layer of moist slime that's clear in colour, uncongealed and covers the fish smoothly. Any clouding or strong odour from this indicated the fish is not fresh.

Scales should be strong and firm.

If you leave finger print impressions on the fish after touching it, it means the fish is fairly old.

Eyes should be bright and shiny looking with a clear difference
between the white and the black.

At galor Personal chef services we use only the freshest fish and shellfish from the best suppliers in London