Light soup to try with fresh fish
Sliced Fish Bee Hoon Soup
A comforting Singapore-style Sliced Fish Bee Hoon Soup — clear, ginger-scented broth with tender fish slices and silky r...
Tips from a Wet Market Fishmonger on Picking Fresh Seafood
Practical, Singapore-focused tips from a wet market fishmonger on how to pick, buy and store the freshest seafood for hawker-style cooking and home meals.
If the eyes look like raisins, walk away — a fresh fish tells you by its eyes and gills.
Early mornings at the market are where you find the best fish and the best stories — bring a cooler and ask questions.
Why wet market fishmongers still matter in Singapore
Wet market fishmongers are part of Singapore's food DNA — from early-morning heartland runs in Tiong Bahru and Tekka Centre to weekend trips to the East Coast markets. Unlike supermarkets, many stallholders handle, source and store fish daily, so they can read the catch and recommend what’s best that morning.
Hearing advice directly from the person who bought and prepared the fish is invaluable: they can tell you when something was landed, whether it’s day-boat or imported, and how best to cook it — perfect for kopi-chat cooking tips or planning a zi char-style dinner.
- Wet markets often have better turnover and fresher daily stock than large supermarkets.
- Fishmongers can portion, gut and scale on request — save time and waste.
- Early morning (6–9am) is prime time for selection; late evening sometimes brings discounts.
Inspecting whole fish: quick checks that tell you everything
When choosing whole fish, use your eyes and fingers: look for clear, bulging eyes (not cloudy or sunken), bright red or pink gills, and shiny, intact scales. Press the flesh gently — it should bounce back quickly; if an indent remains, the fish is past its best.
Smell is crucial. Fresh fish smells mildly briny or sea-like, never sour, ammonia-like or ‘fishy’. A little clear slime is normal; sticky or coloured slime is a red flag. Ask the fishmonger when it arrived — same-day landings are ideal for sashimi or grilling.
- Eyes: clear and convex, not cloudy.
- Gills: bright red/pink, not brown or grey.
- Flesh: firm and elastic, no sour smell.
- Scales: glossy and tightly attached.
Shellfish and crustaceans: what to ask for and what to avoid
Live crabs and shellfish are top choice if you plan to cook the same day — look for movement and closed shells (for molluscs). For prawns, choose ones with translucent shells and a firm body; avoid limp or mushy heads. For squid and cuttlefish, the flesh should be white and slightly translucent, with clear eyes.
Don't be shy to ask the fishmonger to open shells or crack claws so you can check the meat. In Singapore markets, many stallholders will clean, gut and even devein prawns on request — a small service charge may apply, but it’s worth it for convenience and hygiene.
- Clams/oysters: shells closed or will close when tapped.
- Prawns: firm, translucent, little to no ammonia smell.
- Crabs: heavy for size, intact claws, lively if live.
- Squid: clean white flesh, not slimy or discoloured.
Buying at Singapore wet markets: timing, etiquette and transport
Go early for best choice; late morning sometimes offers bargains as stallholders reduce prices. Be polite and direct — ask when the fish arrived, where it was sourced, and whether they can prepare it (scale, gut, fillet). A good relationship with a regular stall can net you heads for soup or tips on what's peak season.
Bring a cooler bag or insulated box if you're buying many items. Most stalls will pack fish in plastic and add ice on request, but for long journeys home (or if combining multiple stops), a personal cooler keeps seafood safe. Pay attention to cleanliness and avoid stalls with standing water or poor hygiene practices.
- Ask for ice or wet paper for transport, especially in humid weather.
- Tip or small payment for extra prep is optional but appreciated.
- Peak markets: Tekka Centre (Little India), Tiong Bahru, Tampines Round Market and various heartland wet markets.
- Avoid buying seafood that sat uncovered in direct sun or warm displays.
Storing, quick-cook ideas and how to use your catch in Singapore-style dishes
Use fresh seafood the same day for best taste. For short storage, wrap fillets in cling film over crushed ice in a container; for longer storage, clean, portion and freeze promptly. Label with date and use within a month for best quality.
Simple local ways to enjoy fresh seafood: sliced fish bee hoon soup for a light lunch, wok-fried seafood with laksa paste for a spicy dinner, or prepare a quick chilli crab sauce at home for special occasions. If you bought whole prawns or scallops, they’re perfect for quick stir-fries or a seafood pot pie for family meals.
- Use same-day for sashimi or grilling; freeze quickly if not used.
- Transport tip: wet paper + ice in a sealed bag keeps fish fresh for hours.
- Quick cook ideas: sliced fish bee hoon, seafood stir-fry, seafood pot pie.
