How to Talk to Your Fishmonger (or Server): A Guide to Asking the Right Questions

Posted on July 11, 2025 by Local Fish

It can be intimidating to ask questions at the fish counter or while ordering seafood at a restaurant—but it doesn’t have to be. Knowing what to ask can help you make choices that are fresher, more sustainable, and better for your local community. This guide will help you shop and eat with confidence—whether you’re at the docks, the market, or dining out.

Why These Questions Matter

When you ask where your seafood comes from and how it was caught, you’re doing more than just shopping—you’re helping build a more transparent, ethical seafood system.

🌎 Support sustainability: Low-impact fishing methods are better for the ocean.
💪 Back small-boat fishermen: Your dollars help keep local fishing communities alive.
🧊 Get fresher fish: Local, in-season seafood usually means better flavor and less travel time.
🧠 Raise awareness: Asking questions helps educate others and shift demand toward traceable seafood.

🧠 5 Simple Questions to Ask

Use these anywhere—at your neighborhood market, a seafood restaurant, or even directly with a fisherman.

“Was this caught locally?”
This helps you zero in on regional species and reduces your seafood’s carbon footprint.
“Do you know what gear type was used?”
Look for low-impact methods like hook & line, trap, spear, harpoon, or deep-set buoy gear. Avoid trawl and gillnet when possible.
“Is this species in season right now?”
Seasonality matters. It ensures you’re eating what’s naturally abundant—plus it supports healthy fish populations.
“Was this frozen or fresh?”
Flash-frozen at sea can be just as good (sometimes better) than “fresh” fish that’s traveled thousands of miles.
“Do you know who caught this fish?”
If they do, even better—it means there’s traceability. If not, this question alone encourages sourcing transparency.

🗣️ Tips for Talking Seafood Without Feeling Weird

Be curious, not confrontational. Most people are happy to talk fish if you show interest.
Not all staff will have all the answers—and that’s okay. Ask anyway; your questions drive awareness.
Keep it simple. You don’t need to know all the technical terms to make an impact.
Build relationships. A good fishmonger or chef can become a trusted ally in your journey toward better seafood.

🏷️ Bonus: Decoding Seafood Terms You’ll See

Wild-caught – Caught in the ocean or rivers. Can be sustainable or not, depending on the method.
Farmed – Can be a good option depending on the species and farm practices.
Line-caught – Often used by small boats and considered low-impact.
Dayboat – Fish caught and returned to shore within 24 hours. Ultra-fresh.
Sustainable – A broad term—ask what exactly makes it sustainable.

Final Thought

Every conversation counts. When you ask where your seafood comes from and how it was caught, you’re not just buying fish—you’re investing in a food system that values people, the planet, and the plate.

So next time you’re eyeing that Halibut or Yellowtail, try one of these questions. You might be surprised where it leads.