Fancy some fish on Good Friday? A TAFE teacher weighs in with some tips

TAFE NSW commercial cookery teacher Ian Faust shares his tips for choosing the right fish. Picture: Supplied
TAFE NSW commercial cookery teacher Ian Faust shares his tips for choosing the right fish. Picture: Supplied

For many people fish will be the hero dish served up on Good Friday.

But with seafood prices creeping up you’ll want to make the right selection at the co-op – and the right decisions in the kitchen.

TAFE NSW commercial cookery teacher and former award-winning restaurateur, Ian Faust, shared some advice to help you bring home the perfect fish for your dish.

The TAFE NSW Illawarra/Nowra teacher said fish had a lot to offer.

“I’m a fan of fish because it’s light and healthy,” Mr Faust said. “It’s generally quick to prepare and offers some lovely flavours.” 

If you’re buying fish, rather than catching it fresh, he said it was important to know what you are looking for.

If you are buying the fish whole, he suggests going for one that has a lustrous sheen, bright colours and bright red gills. The eyes should be shiny and full.

Mr Faust says if you’re buying fillets, seek fish with a firm appearance.

“My preference is always buy whole and ask the fishmonger to fillet it for you, that way you can see that it’s fresh,” he said. 

“Fillets and whole fish should smell fresh like the sea or like seaweed."

“I think cooking fish whole is the easiest option. Just score it, add your favourite flavours to give it a Thai, Japanese or Korean influence, then wrap it in foil and put it on the barbecue.

“Fish has become expensive, so if you choose to fillet the fish yourself it’s important not to leave too much meat on the bone.”

Nowra Fresh Fish and Meat Market partner Daniel Fawell said Easter was by far the business’s biggest annual trading period for fish.

“Salmon is probably the most popular fish,” he said. 

“Everyone knows salmon, so most people go with that around Easter.”