tag:blogger.com,1999:blog-8671722624456112019.post3547349400894433992..comments2024-01-08T18:47:44.683+00:00Comments on A London Fishmonger: Methods to Prevent Fish SpoilageMChttp://www.blogger.com/profile/04496090626741251386noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8671722624456112019.post-91842504060893721342011-03-16T06:27:09.743+00:002011-03-16T06:27:09.743+00:00I have always tried to keep a freshly-caught fish ...I have always tried to keep a freshly-caught fish protected from heat and warmth, and that usually was everything I used to have to get the most out of my fresh fish. Thanks for the added info. <br /><br />http://www.yoursmartkitchen.comVanessa Fortichhttp://www.yoursmartkitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-8935898994494572412010-06-02T08:08:41.765+01:002010-06-02T08:08:41.765+01:00Thanks for the comment Hilary. Always nice to know...Thanks for the comment Hilary. Always nice to know somebody reads this stuff.<br /><br />The Monday rule stems back historically from when the fishermen took Sunday of for prayer and Monday as their day off as they worked Saturdays. Billingsgate continues this trend as the porters work for the council so are ruled by their union. There is nothing more the traders would like than a Monday opening. As Billingsgate is the largest market in the South, which is unsurprisingly where the money is all other production/fishing/landings, tend to cease as there is nowhere for the product to go.<br /><br />These days many restaurants will predominantly use frozen products and defrost them when needed as they do with chicken and other quickly degenerating foodstuffs. Many fish and chip shops used to close on a Sunday and Monday but with the ability to fry fish directly from frozen there is now no need for them to do so. This does not mean their product is always good. In fact on many occasions I have experienced awful results. The restaurant chef has an advantage over a fishmonger as they can disguise age or condition with sauces or additional flavours. The very top end outlets can buy fish on a Friday or Saturday and it will be fine on the Tuesday/Wednesday if good when purchased and if kept correctly. This however comes at a price so rules many out. I honestly think eating fish on a Monday is fine. I am always more concerned when you see out of season species on the menu as these may not only be previously frozen, but previously frozen a while back. Also shellfish out of season genuinely result in a severely diminished flavour to the dish. I hope this helps and who’s to say the chicken or pork served on the Monday wasn’t from the previous week – always choose fish I say.A London Fishmongerhttps://www.blogger.com/profile/18086387017523765700noreply@blogger.comtag:blogger.com,1999:blog-8671722624456112019.post-50871267344983732762010-06-02T07:38:29.156+01:002010-06-02T07:38:29.156+01:00I was discussing the 'no fish on Mondays' ...I was discussing the 'no fish on Mondays' rule with a friend the other day. We've both observed that restaurants, here in London at least, all open on Mondays and with plenty of fishy options on the menu. it's rare you hear people deciding against ordering fish on the grounds that it's Monday. What's your standpoint on this? Is the rule now out of date as methods of preserving fish have improved?Hilarynoreply@blogger.com