I caught my own suking fishmonger by chance. While driving along Pioneer St., I spotted a seafood shop inside the Pioneer Supermarket compound. It’s called just that: Fishmongers.
I decided to take a look inside and was attended to by the owners themselves, Arnold Altamira and Amanda Alegre. The store carries a wide range of the freshest and choicest seafood, from the exotic tawilis of Batangas to imported salmon from Norway. The couple personally assisted me as I made my choices, as they did with other walk-in customers.
The two come from fields totally different from selling fish. Arnold was a writer and publicist for the National Philharmonic Society, while Amanda was involved in informational technology. Long hours at work made them search for a different career. Thus was born Fishmongers.
Arnold says his family is engaged in the trawling and boating business. He himself could not deny the calling of the seas which runs in his gills… his genes, I mean.
The shop is immaculately spotless and the service is good. You can have your choice of fish cleaned, filleted or deboned according to your liking while you wait.
Honesty is not just a word here. It is practiced. Electronic weighing scales are used to assure customers they get what they pay for.
But in my opinion, their personal approach is the key to Fishmongers’ success.
As a happy customer, I asked Amanda if I could bring my Essential Cooking Series students to visit their shop. She gladly agreed and even volunteered tips and facts on fish that my students could use. Here are some of them.
• Fish is a superior source of nutrients which are vital for growth. It has a high amount of protein, vitamins and polyunsaturated fat.
• Protein is basic to one’s diet, being the source of amino acids that are essential for the growth and the repair of body tissue. Whereas the protein found in some meats is incomplete, I was surprised to find out that the protein in fish is complete. It contains all the amino acids required by the body. A four-ounce serving of fish contains 30 to 50 percent of the body’s daily requirement of protein.
• Fish liver oil is an exceptional source of vitamins A and D. Vitamin A is necessary for healthy skin and the development of bones, while vitamin D plays an important part in the body’s use of calcium and is vital for sound teeth and bones. This is particularly helpful in maintaining bone density, which declines with age. The older one gets, the higher one should maintain adequate levels of vitamins. Eat fish and you may reclaim your youthfulness and energy without much fuss and cost.
• When working with seafood, remember to wash your hands with soap and water before touching the fish, as well as after you have finished preparing it. This should also be done for all cutting boards and utensils to be used. This reduces the risk of contamination.
• Always try to have seafood under some type of refrigeration. Leaving seafood in room temperature even for just a short period of time, maybe an hour or more, increases the risk of bacteria growing. Remember that freezing does not kill bacteria. Fish should always be stored in the coldest part of your fridge set at the coolest temperature possible to ensure freshness. Avoid thawing fish in cold water for a long time, since this can ruin its flavor.
• How can you tell if fish is fresh? Look at its eyes. It should clearly stare back at you and not look red or hazy. Some fish vendors add blood to the gills to make the fish seem fresh, but don’t be fooled by this trick. Also, make sure the fish is packed with ice to ensure freshness and to avoid contamination.
These facts are not taken from nutrition or culinary books, but are quotes from my conversations with Arnold and Amanda. Your typical neighborhood fishmonger should be like them. You should want to come back to visit them, even if just for a friendly chat.
Isn’t it time to try something healthy and new? Commit to adding fish to your diet.
When it comes to cooking, as in life, be adventurous. Take to the seas and try preparing seafood for dinner once in a while. Don’t be afraid to commit mistakes when cooking because part of becoming a great cook is experimenting. Just don’t do it when your mother-in-law is coming.
Cheers!