Something Fishy with Simon Rhodes of the  Lobster Pot Fishmongers, Wood Street Food Hall, Swindon

HAVING worked in the fish industry for six years and as a chef for over 10, I take the quality and freshness of my fish for granted and sometimes fail to recognise the perception that customers have for the shelf life of fresh fish. Indeed it goes without saying that the fresher the fish the better it tastes.

However, some fish have a longer ‘fresh’ life than others. Take cod, for example. I receive it so fresh it will be about seven days before it starts to deteriorate and lose its freshness. Salmon is the same, and halibut can still be relatively fresh for up to 14 days from the day it’s caught.

However, oily fish like mackerel, sardines and herring only have a shelf life of 3-4 days.

This information is useful when menu planning because it means that you don’t necessarily need to eat the fish on the day of purchase.

I always try to advise customers as to the freshness and lastability of the fish and offer the option of having it vacuum-packed to keep it fresher if it is to be used quite a few days after purchase.

Always check the freshness of the fish by the eyes, which should be bright and clear, the gills, which should be bright red, and the shine and slime on the body. A good fishmonger will always take pride in his fish and sell only fresh fish which he knows will be good for several days.

This week’s recipe is an extremely healthy dish of grilled salmon with coriander and lime with cauliflower rice.

The use of cauliflower as a substitute for rice is something that I have used recently and have been amazed by its taste and texture.

Take the cauliflower florets and blitz them in a blender so that it resembles cous cous. Place in a dish and season well with salt and pepper, and stir in a little curry powder. Cover with cling film, pierce the top, and cook in a microwave for 8 minutes.

When cooked, add in some sultanas or toasted pine nuts.

In a pestle and mortar grind some fresh coriander, lime, garlic and olive oil and baste the salmon fillet and grill until just cooked. Serve with the cauliflower rice and garnish with fresh coriander.

This dish not only packs a powerful punch but is amazingly healthy as it contains no carbs and hardly any calories. Add chillies if you fancy an extra kick to the tastebuds!