Martin Shanahan offers his top tips for choosing and preparing fresh fish
Fish cooks quickly, be careful not to spoil it by overcooking it.
When cooked, fish loses its translucent look and will flake easily.
A good rule of thumb when cooking fish is to allow 10 minutes per 2.5cm of thickness. Increase or reduce the time depending on the thickness of the piece of fish you are cooking.
Get the fish into the fridge as soon as possible – remember its highly perishable and must be kept cool.
If it is packed in special foil wrapping do not remove the packaging before putting into the fridge. Otherwise remove the wrapping, place on a plate and cover loosely with foil.
Fresh fish in good condition and properly stored should last a day or two after purchase.
Fresh white fish can be frozen for a maximum of six months.
If freezing oil-rich fish it is best to use it within three months.