The Outside Kitchens quick guide to buying the freshest fish

When catering in Marbella or anywhere on the coast of Spain for that matter it´s vital to pick the freshest fish at the closest time to cooking. We tend to keep our fish iced at all times, this goes a long way in aiding in both flavour and texture. Often I will look around the whole market before picking the best stall, but be warned, you need to be early for the best catch!
If the stall has an odour turn away!

I find Marbella mercado municipal excellent, behind the old town on the top floor, also Estepona port in the morning (very early) when they´re bringing the fish in. A private chefs dream.

So here´s a quick bullet point guide....happy fishing!

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WHOLE FISH

SHOULD HAVE:

• Bright, clear, full eyes that often protrude.
• Bright red or pink gills.
• Firm, elastic flesh.
• Skin with a shiny appearance and tight scales.

SHOULDN’T HAVE

• Cloudy, white or sunken eyes.
• Gray, brown or green gills.
• Loose slime

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FISH FILLETS  &  STEAKS

SHOULD HAVE:

• Firm, elastic almost transluscent flesh.
• A freshly cut and moist appearance
• No odour
  

SHOULDN´T HAVE:

• Browning around the edges
  
• Bruising
  
• Too much liquid
  
• Odour
  

If your worried about preparing the fish for cooking, get the stallholder to do it for you, they´re normally happy to do so...I normally get them to at least clean and scale them, it´s a messy job and they´re better equipped for it!