Buying fish starts with a careful look at its overall condition and the freshness indicators found in the scales, eyes, mouth, and gills. A food technologist from a well-known seafood operation explains what buyers should expect and what to avoid. According to industry guidance, the surface of the fish should look healthy and intact, with only minor, natural imperfections. Fresh fish typically shows scales that are firmly attached, evenly colored, and slightly glossy, without a mucus film. When scales are loose or missing, or if the surface appears dull, it is a warning sign that the fish may not be fresh. This is a key cue that shoppers should not ignore when assessing quality at the point of purchase. (citation: food technologist)
The mouth is another simple indicator. Fresh fish generally has a closed mouth that seals neatly against the head. If the mouth is gaping or cracked, it can signal that the fish is past its prime. (citation: food technologist)
Eyes are a reliable freshness gauge. Well-preserved, fresh fish have clear, bright eyes that remain slightly convex and free of cloudiness. Soft, sunken, or dull eyes may point to stagnation in the product. Along with the eyes, the gills should look vivid and red, not gray or brown, and they should be firmly attached to the body. A strong, unpleasant odor near the gills can also indicate deterioration. (citation: food technologist)
What happens if the gills are discolored or coated with a film, or if there is a sour or sourish odor lingering around the fish? Those are telltale signs of aging or improper handling. In such cases, the fish is unlikely to deliver the best taste or texture. (citation: food technologist)
Smell is a crucial overall test for freshness. Fresh fish emits a light, clean scent that is reminiscent of the ocean or fresh water. It should be almost odorless or carry only a mild, pleasant marine note. A strong, fishy, sour, or ammonia-like smell is a red flag and should prompt a buyer to choose a different product. Trusting the nose is a practical, everyday way to avoid purchasing subpar seafood. (citation: food technologist)
In addition to these visual and olfactory checks, it helps to consider the source and handling history of the fish. Freshness is reinforced by proper cold chain storage from the time of catch to the moment of sale. When possible, buyers should request information about the catch date, storage temperature, and whether the product has been frozen and thawed, as these factors influence texture and flavor. While the appearance and scent provide immediate clues, a combination of these indicators yields the most reliable assessment of freshness. (citation: food technologist)
Overall, the best approach is to examine each fish individually, using a consistent set of checks. Look for firm firmness, a clean surface with intact scales, a closed mouth, bright and clear eyes, vivid red gills, and a mild, clean odor. When these signs align, the likelihood of receiving a high-quality, fresh product increases significantly. (citation: food technologist)
As a practical tip, shoppers should handle the fish gently to avoid damaging its surface or forcing mucus from the scales, which can misrepresent freshness. If a vendor cannot provide clear answers about the catch date or storage, it may be wise to explore other options. Fresh seafood is a cornerstone of good meals, and making informed choices helps ensure both quality and safety. (citation: food technologist)
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