Fishy business is good business

THE BUYER - Martin Nkhoma, a buyer for Fishermans's Deli in the Dunkeld Shopping Centre in Hyde Park, Johannesburg. 17 June 2009. Pic: DANIEL BORN. © THE TIMES
THE BUYER - Martin Nkhoma, a buyer for Fishermans's Deli in the Dunkeld Shopping Centre in Hyde Park, Johannesburg. 17 June 2009. Pic: DANIEL BORN. © THE TIMES

WHERE do you get your fish from?

WHERE do you get your fish from?

We get our fish from all over the country - Mozambique, Cape Town - and a lot of fresh fish from Port Elizabeth. We get salmon from Scotland and calamari from Argentina.

How long does it take to get the fish from the coast?

It normally takes between 2 to 3 hours unless it's imported, in which case it takes about a day.

What are the top five catches of the week?

This week I would suggest kabeljou, Cape salmon, yellowtail, rock cod and red snapper.

How long have you been in the business?

Our business was established in 1981.

What five tips would you give to people who don't know much about seafood and are buying from a fishery for the first time?

l It's important to know how you want to cook the fish when you buy it. This makes it easier for us to advise you.

l Buy fresh rather than frozen fish because it tastes better. We get fresh fish every day.

l You can tell that fish is fresh from its colour. Don't buy white fish that is starting to go brown.

The eyes of the fish should still be quite bright but this isn't always the best indication because sometimes the fish is handled by the eyes. The eyes sometimes get squashed during the packaging process.

lChoose whole fish from the fishery and ask us to debone and fillet it for you.

l Always be aware of how many people you are feeding when choosing the size of the fish you buy.

Rock cod is the only fish that is tougher when it's bigger. In most cases size does not really affect taste.

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