The best fishmongers remember their regulars' preferences, hold back the best halibut for them, and text when something special comes in. But this doesn't happen by accident. Start by visiting the same counter at the same time each week. Ask questions about where things came from, how long they've been on ice, and what they'd buy if they were cooking tonight. The Three Magic Questions When you arrive, ask: "What came in this morning?" "What would you take home?" and "What's about to be on sale because it's leaving soon?" That last one reveals which fish are at peak freshness but moving off display. A good fishmonger will respect these questions and start steering you toward better deals and better product. The relationship is symbiotic. You show up consistently, you buy generously, and they reward you with the first call when they score Spanish mackerel or wild king salmon. Pro tip: bring your own container or ask if they'll wrap in paper instead of plastic. It shows you care about quality enough to control the temperature yourself. Within three visits, you'll notice the difference—better eye contact, longer explanations, and mysteriously better fish.