Fresh fish often tastes so much better than supermarket fish - but not for the reasons many people think. It’s not necessarily because it’s expensive, fancy or cooked by a chef. Most of the difference comes down to freshness, handling and how long the fish has spent travelling and sitting around before it reaches your plate.

Freshness changes everything

Fish is delicate. The longer it spends being transported, processed, packaged and stored, the more the texture and flavour begin to change.

At Gastro Nicks, our fish comes fresh from Brixham market and is prepared in-house, often arriving far more recently caught than much of the fish sold through large supermarket supply chains. And once you taste the difference, it’s surprisingly hard to go back.

Really fresh fish should smell clean and slightly salty - like the sea - not “fishy”.

The flesh should feel firm and hold together properly when cooked. The flavour is cleaner, sweeter and more delicate, whether you’re eating cod, hake, seabass, salmon or mackerel.

By contrast, supermarket fish is often packed for convenience and shelf life. It may already have been frozen on the boat, and spent several days moving through warehouses, processing facilities and distribution centres before reaching the shop shelf.

That doesn’t necessarily make it bad - but it can make it very different.

The texture is completely different

One of the biggest differences people notice with genuinely fresh fish is the texture.

Fresh fish flakes beautifully but still feels firm and succulent. It doesn’t collapse into watery mush or dry out instantly when cooked.

A good fillet should feel substantial and satisfying, whether it’s pan-fried, roasted or simply grilled with olive oil and lemon.

This is especially noticeable with species like:

cod
haddock
hake
plaice
seabass
tuna

When fish is ultra fresh, you need surprisingly little to make it taste good.

Preparation matters too

Another major difference is how the fish is handled and prepared.

At Gastro Nicks, fish can be filleted, skinned, pin-boned or portioned to suit what customers actually want to cook. That’s very different from buying a sealed plastic tray and having to work around whatever size or cut happens to be available.

It also means you can ask questions.

Not sure what fish is best for a curry, traybake, barbecue or quick weekday dinner? That’s exactly the sort of thing a good fishmonger helps with.

Sometimes the biggest barrier to cooking fish isn’t the cooking itself — it’s simply confidence.

You often waste less

People sometimes assume supermarket fish is automatically cheaper, but that’s not always true once waste is taken into account.

Because fresher fish has better texture and flavour, people are often happier with simpler meals and smaller portions. It also tends to keep better for the short term if stored properly.

And buying from a fish counter means you can often buy exactly what you need, rather than whatever pack size happens to be on the shelf.

Cooking fresh fish is usually easier than people think

One of the surprises for many people is that better fish is actually easier to cook well.

Fresh fish needs less “fixing”. You don’t need heavy sauces or complicated techniques.

Some of the best meals are also the simplest:

seabass with lemon and herbs
baked cod with tomatoes and olive oil
salmon with asparagus
grilled mackerel with new potatoes
mussels steamed with garlic and white wine

Good ingredients do most of the work for you.

Why people are rediscovering fishmongers

There’s a reason more people are returning to independent fishmongers after years of relying entirely on supermarkets.

It’s partly about quality, but also about service, advice and trust. Being able to ask:

What’s best today?
What’s local?
What’s easy to cook?
What’s good value?
Can you prepare this for me?

… makes cooking fish feel far less intimidating.

And once people realise how straightforward and enjoyable fresh fish can be, it often becomes something they cook far more regularly.

At Gastro Nicks, we always aim to make buying and cooking fish feel approachable - whether you’re planning a dinner party, a barbecue or simply trying to make an easy midweek meal taste a bit more special.

It supports small producers

Many deli products come from small, independent makers - people who care deeply about what they produce.

That often means better animal welfare, more thoughtful production, and a focus on quality rather than scale.

So while the price on the label might sometimes be a little higher, what you’re supporting - and what you’re getting in return - is very different.

It’s about everyday enjoyment, not just occasions

Deli food isn’t just for special occasions.

It can be a slice of something good at lunchtime. A simple supper made from a few carefully chosen ingredients. A small treat at the end of the day.

And when you think about it like that, it becomes less about “spending more” and more about eating better.

The bottom line

Deli food often tastes better because it is better - better ingredients, better methods, and more care at every stage.

And while it can sometimes cost more upfront, it often balances out through flavour, satisfaction, and less waste.

So next time you’re weighing it up, it might be worth looking at it a different way.

Not just the price on the label - but the value on the plate.

If you’d like help choosing something, or just want to try something new, pop into Gastro Nicks. We’re always happy to share recommendations — and you might be surprised how far a little goes.

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Fishmonger versus supermarket