Our fishmongers boast a huge selection of top quality local and imported fish and seafood at competitive prices. We only purchase fish from reliable suppliers who provide packaging approved by the European Union to ensure the best quality. Once delivered, all fish go through rigorous inspection prior to being sold. Our staff undertakes the cleaning and preparation of the fish you have chosen.
A large range of products is available according to the season. Cypriot fish is mostly cultivated in local fish farms or comes from the seas around Cyprus. Imported fish is fresh and comes from specific known and approved fish farms around the world. Saltwater fish is from Cyprus waters and from around the world. Specific fish, such as fresh Norwegian salmon, is also available for our discerning customers. This comes directly from the country of origin to Cyprus, fresh and not frozen. We also receive weekly shipments of fresh shellfish, such as scallops, mussels, oysters, crabs and lobsters from France and Greece, as well as a range of fresh fish fillets including sea bream, tuna fish, pagrus, and perch. Also available are fresh swordfish, salmon, octopus and squid.
(Check our Seafood recipes)
Most common questions that our customers ask
Our expert fishmongers gives you the answers.
Can I pre-order fish to collect on a certain day?
You can indeed. Just give us 48 hours notice and usually your fresh fish should be ready to collect at the fish counter – provided the species is sustainable and in season.
What’s the difference, other than size, between types of prawn?
Prawns can be classified as coldwater and warm waters.
Warm waters are generally larger prawns and can be referred to as King prawns and Tiger prawns, these are from countries with warmer waters such as Equador, Indonesia and Sri Lanka; king prawns are farmed where Tigers are generally wild, these prawns are best in stir fries but also great in salads and sandwiches.
Coldwater prawns are from the North Atlantic and colder waters such as Iceland and Canada. These are wild caught and are generally smaller but have a sweeter flavour. Best in prawn cocktails but also great in salads and sandwiches.
Our in-store expert's answers to some of your most commonly asked questions about making sure your fresh fish stays fresh.
How can I tell if fish is fresh?
Our fish is delivered every day, so if you buy it from the Alphamega fish counters it will be fresh but clear, glossy eyes are always a good sign. The less fish smells of fish, the fresher it tends to be.
How can I keep my fish fresh?
Each morning, our fish is delivered fresh, cut on the premises and displayed on ice to keep it fresh. Whatever you buy from the fish counter, we’ll seal it in a foil pouch so that it stays cool for your journey home. Then you just take it out of the pouch, cover it and pop it in the fridge.
Will fish lose lots of flavour if I freeze it?
It depends on the type of fish but generally it doesn’t lose too much flavour. If you do want to freeze fish, make sure you buy it as fresh as possible – fish should never be re-frozen. For the best results, wrap it in foil or cling film and put it in a plastic container before you put it in the freezer. Whole fish will need to be gutted and cleaned first too, which your Alphamega fishmonger would be happy to do for you with no extra cost. To keep the flavour, always defrost it slowly – preferably overnight – in the fridge.
Fillet a fish
If you fancy trying your hand at filleting a fish, here’s how to do it:
How to fillet a fish
- Using a sharp filleting knife, cut the head off the gutted fish, just behind the gills.
- Starting at the head end, slice the top half of the fish away from the backbone, cutting down to the tail end.
- Turn the fish over and do the same on the other side. Discard the backbone.
- Place one half of the fish cut side down on the board. Pressing down slightly on the fish, carefully slice the fillet free from the remaining bones.
Now your fish is ready to cook why not visit our recipe section for some tasty fish ideas?
Most typical questions on Cooking fish
Fish is not only hugely nutritious, it’s extremely quick and easy to prepare too. Here are our expert's answers to your questions about cooking fish.
What are the most important things to remember when cooking fish?
Fish is so easy to cook, just remember: keep it fresh and keep it quick!
- Always keep your fish in the fridge until just before you cook it.
- If the fish is frozen, slowly defrost it in the fridge overnight – don’t leave it out on the side.
- You should never put lemon on raw fish, as the acid that lemon has makes fish harder and looses it’s freshness. You can put lemon afterwards for extra flavour
- Always wash and dry your fish thoroughly before cooking it.
- Before you cook the fish cover it with flour and some drops of olive oil. In this way you will have a tasteful crust and the fish will keep all of it’s flavour.
- Make sure you don’t overcook fish, or it will dry out.
How to soften the octopus?
The octopus has a mid-water, and for this reason is harder than other clums. To soften and to be evenly cooked, before cooking, boil it for few minutes. This will leave the superfluous water and softens.
What’s the healthiest way to cook fish?
For the healthiest fish, steaming or poaching is best, as neither requires butter or oil. With more meaty fish, such as tuna, season it, drizzle on a touch of olive oil and cook it under the grill, or use a hot griddle pan. However you cook it, fish is naturally full of protein and vitamins. White fish in particular is very low in fat.
What’s the best way to cook a fish that’s whole?
First off, ask your fishmonger to pick out the right size fish and gut it, pin-bone it and remove the scales for you. To keep the flesh moist and cook the fish through evenly, try poaching it in a fish kettle. You just add water, stock and whatever other flavours you like – onion, celery, bay leaves, parsley and thyme work well.
How many times a week should I eat fish?
According to nutrition experts, you should aim for at least two portions of seafood every week – one of which should be a good source of omega 3, like mackerel, herring or sardines. Fish and shellfish are excellent sources of protein, vitamins, minerals and omega 3 fatty acids that help lower blood cholesterol levels.
Fish for entertaining
When it comes to entertaining, fish and seafood dishes are a dream to prepare. Quick, easy and full of taste, they allow you to spend minimum time in the kitchen and lots of time enjoying yourself with friends. Here's what our in-store experts had to say about fish for entertaining.
What fish can I cook instead of a Sunday roast?
Why not roast a nice trout or Sea Bass fillet? Wrap the fish up in a foil parcel which allows it to cook in its own steam – simply add herbs, seasoning, a little oil or butter and a dash of white wine to bring out a wonderful flavour. For whole fish, your fishmonger can gut it for you and you can then stuff the fish with a bunch of fresh herbs and cook it in the same way.
Which herbs go well with fish?
You can never go wrong with parsley, coriander and tarragon but it’s always exciting to experiment with more herbs of your choice. For Salmon and Trout (and shellfish), you could use basil, dill, fennel, lemon balm, marjoram, sorrel and thyme. For oily fish such as mackerel and sardines, try chives, fennel, lemon thyme and rosemary.
What fish is popular for summer and which for winter months?
In the summer months, customers tend to buy Sardines, Salmon and Sword fish and a variety of clams for barbecues, whereas in the winter, smoked fish is popular, and people buy white fish to use in soups and curries.