T: 01865 242827 (Wholesale)
T: 01865 253720 (Fishmarket Shop)
T: 01865 253720 ( Fish4lunch Restaurant)
Seafood starts to spoil as soon as it dies and it is impossible to prevent this natural spoilage process, but at Haymans we do everything we can to ensure you receive the best quality product possible. The temperatures of our premises are closely monitored and controlled and the fish is always stored and displayed in ice.
Frozen fish is becoming increasingly popular as there is reduced risk in spoilage and only a slight difference between the quality of fresh and frozen produce when stored and cooked correctly. Frozen at Sea (FAS) fish is cleaned, processed and frozen on the vessel that caught them, usually within five hours of being caught. We also stock Individually Quick Frozen (IQF) fillets that are popular with Fish & Chip restaurants and pubs that receive a quick turnover. Each fillet is separately frozen so you don’t just end up with one big lump of fish, making IQF foods much easier to work with.
We do of course endeavour to always provide the best quality fish, but there are a few simple things you can look out for and do to keep your product as fresh as possible.
Seafood should have a pleasant marine smell, similar to fresh seaweed. It should not smell overly ‘fishy’ or have any unpleasant odours.
Whole fish should have bright, clear eyes and the skin should be shiny, firm and elastic to the touch. The gills should be red not brown and if gutted the cavity should be clean.
Fresh molluscs should be tightly closed or close on tapping, with no cracks in the shells.
Live crustaceans should react to being touched, and the tail should fold under the body of live Lobsters, Langoustines and Crayfish.
You should carefully place Shellfish in a container and cover them with a damp cloth or paper towel to keep the chill off and stop them dehydrating. Keep them at the bottom of your refrigerator but never directly in front of fans blowing chilled air. They should stay live and fresh if you store them this way for up to three days.
Cockles and Clams
Discard any open ones that do not close when tapped against a hard surface. You only need to rinse them under cold water to prepare.
Mussels will need to be bearded, that is the removal of the stringy material that keeps them attached to the rocks they grow on. This process should be carried out just prior to cooking. Although our mussels are cleaned prior to despatch, it is always worth checking that the shells are clean. Discard any mussels that do not close when tapped on a hard surface.
Oysters should be opened immediately before serving. Discard any that are not tightly closed. To open an oyster, first fold a tea towel into your left hand. Place the oyster into the towel with the hinge facing towards you. With an oyster knife or any short bladed knife with a strong blade, insert the tip of the blade in to the hinge. By moving the blade side to side the hinge will break open. Remove the oyster from its shell, wash in salted water and return it to the shell.
Store whole fish on a tray in a refrigerator covered with cling-film between 0 and 2°C. The gut cavity should be clean and the fish dry, not sitting in a pool of water. If possible place the fish on a rack in a tray. Fillets and portions should be stored in the same way. Shelf life will vary between species; speak to one of our experienced staff to find out how long yours will keep.
Store smoked fish separately from raw fish in the refrigerator to avoid cross contamination.
Frozen fish should be defrosted overnight in a refrigerator or cooked from frozen.