00:00I'm chef Paul from Pearsheep restaurant.
00:10I'm here today in the Adira fish market and I'm here to show you a few top tips for when
00:15you're visiting a fish market anywhere in the world.
00:21Here we're looking at some local red snapper.
00:23The first thing I always look at is the gills.
00:26Now we want some nice bright red gills, that means there's been lots of blood pumping around
00:31the fish and that it's still nice and fresh.
00:34Second thing we look for is the eyes are nice and clear and the fish is nice and stiff.
00:39Here we have some beautiful fresh local sardines.
00:42The eyes are nice and clear which is a sign of freshness and they're in great condition.
00:52Here we have a locally farmed sea bream, sustainable fish, again really good quality, beautiful
00:58alternative to sea bass.
01:01This is local barracuda, direct from the waters of the UAE, it's a sustainable fish, there's
01:09plenty of it, it's in no danger of being overfished.
01:12It's not a premium quality fish but it's beautiful to make into fish stews, into soups, making
01:17stocks and sauces from.
01:20Here we have a local labour fish, again it's quite an inexpensive fish so it's good for
01:28making soups and stews, making fish stock, it's definitely a great local fish.
01:33Here's a local sustainable milk fish, beautiful scales, the colour's really nice.
01:39For the freshness of the fish we're looking at the clear eyes, they should not be milky,
01:45we're looking at nice bright red gills, we're looking for a nice clear fresh smelling slime
01:52to the fish and the fish should always be stiff.
01:56As soon as it starts to go droopy that's a sign that the fish is getting old.
02:02Hopefully I've given you an insight into how a market like this works, that's where you
02:06see the life and soul of a city.
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