Tour a Montreal favourite family-run fish shop — that's been open since the 1950s — in this episode of Monger
Plus, monger Luciano Gentile’s surprising family for determining a fish’s freshness
For monger Luciano Gentile, fish is a family business. His shop, Shamrock Poissonnerie, was founded by his "power woman" grandmother back in the 1950s, and has since grown to serve fresh selections from all over the world on the daily. But it's Shamrock's own ethos that eating fish is an "experience" and "counters should always be full", that has truly turned this family-run shop into a Montreal institution. Check out the video below to step inside the store, and scroll down for Gentile's surprising tricks for selecting the best seafood at your local store.
Here are Luciano Gentile's top tips to keep in mind while shopping for fish.
Want to check for freshness? Have a staring contest
As Gentile's grandfather taught him, the best way to tell if a fish is fresh is by "looking it in the eye." If the eyes are hazy, chances are your fish has turned. From there, lift the gills and you should see dark purple or red colouration. If it's turned grey, you know the fish is past it's date. All fish fade as they age so keep an eye out for vibrant flesh. If the fillet still has skin, that skin should look as pristine as the skin on an equally good whole fish — shiny and metallic.
Next, you want to smell it. The smell test is especially important with fillets. They should have no pungent aromas. Is there liquid on the meat? If so, that liquid should be clear, not milky. Milky liquid on a fillet is the first sign of rot.
If the fish monger lets you, press the meat with your finger. It should be resilient enough so your indentation disappears. If your fingerprint remains, move on.
If you're feeding fish-phobic friends, steer clear of sea bass
Fish has grown in popularity over the past decade, but there are still lots of 'fish sensitive people' out there. If you're shopping for a picky eater, opt for fish with a lighter taste like, mahi mahi, red snapper or mackerel. Mackerel is also very budget-friendly.
Start small for sustainability
In order to shop sustainably, start at the bottom of the food chain. This means, enjoy plenty of small fish like sardines and smelts, then work your way up to things like grouper and tuna. Small fish are also rich in Omega 3s and tend to be more affordable.
Choose your oysters wisely
Oysters are grouped into two categories: Standard oysters and choice oysters. Choice oysters are generally purchased individually, while standard oysters are purchased in bulk.
Oysters don't have to break the bank if you know what to look for. Luciano recommends sourcing a box of standard oysters for your event of 8 people or more. These are wild oysters that come in small crates of 25 to 30 units, and they are typically marked down because these oysters come in a variety of shapes and sizes. Malpeque oysters are a common variety of standard oysters.
If you buy oysters individually, make sure they can breathe on your way home! It's easy to forget that they are alive, and like all living animals they need oxygen. Always shuck at home and eat them within the hour.