Talking to Your Butcher and Fishmonger Like a Regular

A great counter person is part of your kitchen team. They know what’s freshest, what’s in season, and what’s a bargain this week.

Start with a hello and a simple brief. “I’m cooking for four, looking for something quick, any recommendations?” You’ll get better advice than a blind scroll through your phone.

Ask about freshness and provenance. “When did this come in?” and “Where’s it from?” are fair questions and show you care.

Be honest about your gear and time. If you’ve got only a sheet pan, say so. The right cut depends on how you’ll cook it.

Request custom cuts politely. A thicker chop, a deboned fillet, or portioning into even pieces can save you work later. Say thank you by name.

Learn cheaper cuts with character. Butchers love sharing lesser-known options that eat beautifully with the right approach. Your budget and your palate both win.

If something isn’t available, ask what’s similar. You’ll learn faster and eat better.

Relationships are built one conversation at a time. Be the person they’re happy to see.