How to Buy Fresh Fish at the Wet Market and Store It Properly

The wet market fish stall can be intimidating. Rows of fish on ice, a busy fishmonger, unfamiliar names and the pressure of a queue behind you. But buying fish at the market is often cheaper and fresher than the supermarket, and the seller will clean and cut it for you. Once you know what to look for, it becomes one of the most satisfying parts of grocery shopping.

Fish is also one of the most rewarding things to buy well. A fresh fish needs very little done to it: a quick steam, a fry with turmeric and salt, or a simple curry. A tired fish, on the other hand, cannot be rescued by any amount of spice. Here is how to choose fresh fish, what to ask for, and how to keep it fresh at home in our heat.

How to Tell If Fish Is Fresh

Use your eyes, nose and fingers. Fresh whole fish should have:

• Clear, bright, bulging eyes. Cloudy, sunken or grey eyes suggest the fish has been around for a while.
• Bright red or pink gills. Lift the gill cover gently. Brown, grey or slimy gills are a bad sign.
• Shiny, firm skin with scales attached. The fish should look moist and glossy, not dull or dry.
• Firm flesh. Press gently with a finger. Fresh fish springs back; old fish leaves a dent.
• A clean, sea-like smell. Fresh fish smells mild, like seawater. A strong "fishy", sour or ammonia smell means it is past its best.
• Plenty of ice. Good stalls keep fish well iced. Fish sitting warm on a dry tray spoils fast.

For cut fish such as steaks and fillets, look for firm, moist, translucent flesh without browning at the edges or liquid pooling underneath.

Popular Fish at Malaysian Markets

• Ikan kembung (Indian mackerel): affordable and flavourful, great fried, grilled or in asam pedas and our Penang asam laksa.
• Ikan selar (scad): small and tasty, ideal for frying whole.
• Ikan tenggiri (Spanish mackerel): firm steaks for frying and curries, and the classic fish for fish balls and keropok.
• Ikan siakap (barramundi or sea bass): mild white flesh, excellent steamed.
• Ikan merah (red snapper): popular for fish head curry and steaming.
• Ikan bawal (pomfret): delicate, often steamed or fried.
• Ikan kerapu (grouper): prized for steaming and soups, usually more expensive.

Prices change with season, weather and supply, so ask the fishmonger what is good today. Rough seas during the monsoon months often mean less catch and higher prices.

What to Ask the Fishmonger

• "Tolong siang" or "please clean it": they will scale, gut and remove gills.
• Ask for it cut the way you need: whole for steaming, steaks for curry, or fillets.
• Ask them to keep the head and bones if you want to make stock.
• Ask which fish came in that morning.

Go early. The best fish and the widest choice are usually gone by mid-morning, and fish that has been on display for hours in the heat is never as good.

Getting It Home Safely

Bring an insulated bag or a small cooler box with an ice pack, especially if you have more shopping to do. Make the fish stall your last stop before heading home. In a hot car, fish can spoil quickly, so do not leave it there while you run other errands.

Storing Fish at Home

1. As soon as you get home, rinse the fish under cold running water and pat it dry with kitchen paper.
2. For use within a day, place it on a plate or in a container, cover it and store it in the coldest part of the fridge, usually the back of the bottom shelf. Our guide to fridge zones in Malaysian heat explains which areas are coldest.
3. For longer storage, portion it, wrap it tightly in cling film or put it in freezer bags with the air pressed out, label it with the date and freeze it.
4. Thaw frozen fish in the fridge overnight, or in a sealed bag under cold water. Do not thaw it on the counter.
5. Do not refreeze fish that has been thawed raw.

FAQ

How long can fresh fish stay in the fridge?

Fresh fish is best cooked within a day, two at most. If you will not cook it by then, freeze it.

Is frozen fish worse than fresh?

Not necessarily. Fish frozen quickly after catching can be very good. Poorly handled "fresh" fish can be worse than well-frozen fish.

How do I remove the fishy smell from my hands and kitchen?

Wash with soap and cold water, then rub with lemon or lime. Wipe surfaces with a mild vinegar solution and take the fish waste out promptly.

Buying fish at the wet market gets easier every time. Check the eyes, gills, skin and smell, go early, keep it cold, and you will bring home fish that is fresher and often cheaper than you expected.