Tips from experts on maximizing fresh fish, including delicious seafood recipes to try.

Picture this: you're standing at the fish counter, surrounded by the mouth-watering aroma of the ocean's bounty. As an island nation, we are fortunate to have access to some of the most incredible seafood right here in the UK. And the best part? We don't all have to be skilled fishermen to enjoy it.

Thanks to Morrisons Market Street, we can indulge in freshly prepared fish without having to catch it ourselves. Morrisons, known for their commitment to quality fresh food, is celebrating their 125th year of business by highlighting the experts who make it all possible. From their humble beginnings as a stall at Bradford Market in 1899, Morrisons has stayed true to their dedication to serving the freshest produce and providing expert service through their in-store butchers, fishmongers, and bakers.

Every day, Morrisons Market Street fishmongers are hard at work skinning, filleting, and de-boning fresh fish at their counters in stores across the country. And at the fish counter, you have a wide selection to choose from, including salmon, mackerel, sea bream, cod loin, and sardines. And whether you're in the mood for a whole fish, smaller portions, heads, or fillets, the friendly fishmongers are happy to accommodate your preferences.

When it comes to shellfish, you can't go wrong with fresh mussels or a convenient Morrisons Market Street fish pie mix. And the experts at Market Street always recommend choosing fish that smells like the sea, has a firm texture, a bright sheen, and is free from any blemishes. These are the signs of a fresh catch that will tantalize your taste buds.

At the counter, you can also ask the fishmongers to prepare your fish to your liking. They are happy to skin, de-bone, and fillet your fish, taking care of all the fiddly work for you. And to keep your fish fresh, they will provide you with ice, and if you wrap it in parchment or waxed paper before placing it in the fridge, it will stay fresh for up to two days. Plus, all fish bags are microwaveable and oven-proof, making meal preparation at home even more convenient.

If you need any extra tips or recommendations, the Morrisons Market Street experts are always happy to share their knowledge and ideas with you. And for some inspiration, they have partnered with BBC Good Food to bring you a few of their favorite, easy-to-prepare dishes that you can enjoy at home.

For a dish that will impress your taste buds, try the One-pan Paprika Fish and Potato Stew. This flavorful seafood supper combines smoky paprika and garlic with the ocean's best flavors. To make it, you'll need some raw peeled king prawns, cleaned mussels, and Morrisons Market Street skinless white fish fillets. And don't forget to stop by the Market Street bakery for some fresh crusty bread to pair with your stew.

If you prefer a simpler dish, the One-pan Sea Bass with Asparagus and New Potatoes is the perfect choice. This five-ingredient traybake can be on the table in just an hour, making it ideal for a quick and delicious meal. All you need is some Morrisons Market Street Whole Sea Bass fillets, new potatoes, olive oil, asparagus, cherry tomatoes, white wine, and basil leaves.

And for a light and refreshing lunch, try the Teriyaki Salmon Bowls. This Asian-inspired dish is full of flavor and can be made with just a few simple ingredients. With Morrisons Market Street skinless salmon fillets, avocado, sticky rice, sweet chilli sauce, sesame oil, soy sauce, ginger, and edamame, you'll have a satisfying and nutritious meal in no time.

As Morrisons celebrates their 125th year of serving quality fresh food, they continue to deliver more fish, British meat, and freshly baked bread to their customers. So next time you're in store, head to Market Street and indulge in the freshest catch of the day. For more delicious recipes and summer inspiration, visit GoodFood.com/morrisons-market-street. Morrisons - 125 years of serving quality fresh food, from market stall to Market Street. Shop now at Morrisons.com.

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