• Anglesey lobster
• Anglesey oysters with fenni cheese
• Anglesey oysters with red onions
• Anglesey oysters with salsa
• Mussels with cider and mushrooms
• Roasted turbot

Purchase

Always buy from reputable suppliers. Be very wary of vendors that sell fish for knockdown prices from the boot of a car.

Always choose fresh seafood that is refrigerated or stored on ice.

When you’re out shopping, make sure that seafood is the last item that you pick up before heading home. This will cut down on the amount of time that the seafood is out of refrigeration. If you have a coolbox it might be an idea for you to take it along to keep the seafood cool during transit.

Never buy frozen seafood if the packaging has been damaged in any way and never buy seafood produce if it has been stored above the ‘frost-line’ in the shop’s freezer.

Never buy open cooked seafood or shellfish that has been stored and displayed alongside raw seafood.

If frozen seafood has signs of ice-crystals or frosting then don’t buy it. This means that it has been stored for too long or that it’s been thawed and the refrozen.

What to look out for when buying whole fish:

- Clear bright eyes (make sure the eyes haven’t ‘sunk’)
- Bright red gills
- The scales should be intact. Ensure that none are missing
- Make sure that the skin is moist and that it feels slightly slippery
- The skin should also be shiny and bright with the fish’s
natural colouring
- The flesh should feel firm and the tail should be stiff - The fish should have the fresh aroma of the sea

What to look out for when buying fish fillets:

- The fillets should be trimmed neatly and the flesh should be firm
- White fish should have a white, translucent colour
- When packaged the fillets should be closely packed together

What to look for when buying smoked fish:

- The aroma should be pleasantly smoky
- The fish should have a ‘glossy’ appearance
- The flesh should be firm and not sticky

What to look for when buying shellfish:

- The shells should be intact and not cracked or broken
- The shells of oysters and mussels should be tightly shut. However, if a mussel shell is slightly open it should shut promptly if tapped. If it remains open, throw it out.
- Lobsters and crabs should have all their limbs intact
- Lobsters, crabs and prawns should all have a good colour and be heavy for their size.

Storage

Fish has a shelf life of around 10 to 12 days. It is recommended that fish should be kept refrigerated at a temperature of between 0ºC to 5ºC.

If freezing fish, do ensure that it is not below ­18ºC. Shellfish should be frozen for no more than 1 month, oil-rich fish should be frozen for no longer than two months whilst white and smoked fish can be frozen for up to three months. For best results, thaw and use within two weeks of freezing.

When packing for storage, wrap seafood tightly in cling film making sure that there’s no air trapped inside. Wrap again in aluminium foil and label with details of the contents and date of freezing.

Frozen fresh fish should be thawed overnight in the fridge. If you need to thaw fish quickly then use a microwave. Stop the ‘defrost’ cycle once the fish has become icy but pliable. Avoid defrosting the fish in water, as all the nutrients will be lost and the taste and texture spoiled. Cook seafood immediately after thawing.

Fresh fish should ideally be eaten on the day of purchase but it can be stored in the refrigerator for a maximum of 5 days after purchase.

Fresh fish should be tightly wrapped with cling film and stored in the coldest part of the refrigerator ­ i.e. towards the bottom.

Ready-to-eat cooked fish should be stored on shelves above any raw foods in the fridge so as to avoid cross-contamination. The smell and the dye of smoked fish can penetrate other fish and foods and should therefore be wrapped up well and kept separate.

Never allow raw seafood to come into contact with cooked foods.

Preparation

On purchasing, some mussels might still have a ‘beard’ attached but these are easily removed with a sharp knife.

Keep handling to a minimum and always wash your hands! Harmful viruses and bacteria can sometimes be found in raw and improperly cooked seafood and can cause uncomfortable illnesses. The people most at risk are pregnant women (and their unborn babies), young children and older people.

Always use clean equipment when preparing seafood and wash thoroughly after use. Never use utensils/equipment used for the seafood with other food that make up the dish (e.g. vegetables). Your personal hygiene should also be of a good standard regardless of what it is you are cooking.

Cooking

Fish is quite easy and quick to cook but do make sure that it is cooked properly Always taste any seafood dish before adding salt, as most seafood is naturally salty.

Cook the fish so that all the fat drips away. Never use the fish drippings!

If marinating seafood in the fridge, dispose of any remaining marinade after the raw seafood has been removed. Always set aside some marinade before bringing it into contact with raw seafood if you need to use some as a dip or a sauce.

If you’re smoking fish it must be fresh and kept clean and cold. If the fish has been carelessly stored or handled then the end product will be far from satisfactory. Do not use fish that has flesh that is bruised, broken or damaged in any way.

When cooking fish in the microwave always underestimate the cooking times because fish is high in moisture, which means it cooks quite rapidly.

Grilling fish can be a little bit tricky but it does result in a low-fat dish bursting with flavour. Do watch the fish closely as it cooks so that you don’t overdo it. Never put the fish on the hottest part of the grill and always cook under a low to moderate heat. Do not touch the fish for the first couple of minutes because it will stick to the grill. Wait until the juices start to run. This will loosen the fish and make it easier to turn over. It only takes a few minutes to cook each side. You can purchase a wire grill basket for fish to use on the grill. This will make grilling fish much easier.

Cooking fish in the oven can also dry it out so always use a coating of some sort to seal in the moisture. Alternatively, you can seal the fish in a foil pouch with a marinade/sauce or some white wine and butter to prevent it from drying out.